Easy Sweet & Sour Pork (2024)

This easy homemade Sweet and Sour Pork recipe is a fantastic substitute for your favorite Chinese restaurant takeout. Sweet, sour, savory, and a bit crunchy, this is a great dinner for any weeknight and is made in practically the same amount of time it would take for delivery.

More pork stir-fry we love, includes our moo shu pork and pork ramen stir fry.

Easy Sweet and Sour Pork with Pineapple

This Sweet and Sour Pork recipe has all the flavors of your favorite Chinese dish, without a batter and deep-frying. It’s very similar to my sweet and sour chicken, another family favorite, but replaces the chicken chunks with pork.

Chunks of pork are lightly coated with cornstarch and cooked until just a bit crispy, then coated with a sweet and sour sauce made with pineapple and soy sauce, and tossed with sautéed peppers and shallots. Add some steamed rice and you have dinner ready in the time it would take to order takeout.

Ingredients Needed

This Chinese takeout copycat recipe is made with easy-to-find ingredients.
(Scroll below to the printable recipe card for details and measurements.)

• Pork – Boneless pork center-cut loin chops are used for the best results. I recommend avoiding thin-cut chops as they tend to overcook and dry out quickly in this recipe.
• Bell peppers – I used a combination of green and red for the beautiful contrasting colors, but you can use any color bell pepper you like.
• Shallots – You can substitute a small white, yellow, or sweet onion if you prefer.
• Pineapple chunks – Drain them but reserve the juice for the recipe.
• Cornstarch – Helps the pork get a bit crispy.
• Rice wine vinegar – Apple cider vinegar could be used in a pinch as well.
• Brown sugar – Sweetens the sweet and sour sauce.
• Ketchup – Adds a bit of acidity and richness to the sauce.
• Soy sauce – I use low-sodium to control saltiness.
• Flour – Helps develop a nice little golden crust on the outside of the pork and also helps seal in some of their moisture.
• Eggs – Helps the coating stick to the pork.
• Spices – Garlic powder, salt, and pepper season the pork.
• Vegetable oil – You can use any oil with a high smoke point such as canola oil, sunflower oil or avocado oil. You want to avoid olive oil and other similar oils as they may burn and leave a bad flavor on the pork.

How to Make Sweet and Sour Pork

This easy pork stir fry comes together in just over half an hour.
(Don’t miss the detailed printable recipe card below.)

1. Prepare the sweet and sour sauce. Whisk together a tablespoon of cornstarch and water, until combined. Then add the vinegar, brown sugar, ketchup, soy sauce, and pineapple juice. Whisk to combine then set aside.
2. Bread the pork. Place the remaining cornstarch in one bowl, whisked eggs in a second, and flour and garlic powder in a third. Season the pork with salt and pepper then coat with the cornstarch, dip into the eggs, and then coat with the flour mixture. Repeat with all pork pieces.
3. Cook the pork. Heat the oil until shimmering. Add the pork pieces and cook for 4 minutes, turning to brown on each side. (Don’t over-crowd the pan. You’ll likely need to cook in batches.) Transfer to a plate lined with paper towels.
4. Sauté the vegetables. Drain the oil from the skillet, leaving about 2 tablespoons. Sauté the bell peppers and shallots until softened and a bit charred. Season with salt and pepper.
5. Add the sauce. Stir the sweet and sour sauce then add it to the skillet with the pineapple. Cook for 1-2 minutes to warm through and thicken.
6. Add the pork. Add the cooked pork. Stir to combine. Then serve and enjoy!

Recipe Tips & Variations

Here are a few tips for making this sweet and sour pork stir fry, along with some variations.

• Cut the pork into uniform size pieces. This helps ensure that each one cooks evenly and is done at roughly the same time.
• Make extra sauce if desired. There is enough sauce to coat everything nicely with a bit to drizzle over cooked rice. If you like a lot of sauce in your stir fry, I recommend making 1 & 1/2 times the sauce ingredients.
• Switch up the veggies. One of the great things about making stir fry is that they’re super customizable. You can easily swap out the veggies included or even just add more if desired. Other vegetables that would taste great in this include broccoli, water chestnuts, and snap peas.
• Use a nonstick skillet. There’s no need for a wok to make this pork stir fry, you just need a nonstick skillet to prevent the pork from sticking.

What to Serve With Sweet and Sour Pork Stir Fry

Serve your sweet and sour pork with pineapple over steamed rice (or brown rice, cauliflower rice, or fried rice.) If you want a low carb dinner option, this is also super tasty just served in lettuce cups.

When it comes to side dishes, my go-to’s for any Asian stir fry are always egg rolls and crab rangoon. Just like takeout!

Proper Storage

• Storing leftovers. Any leftover sweet and sour pork should be stored in an airtight container in the refrigerator and eaten within 3-4 days.
• Freeze. If you would like to store it for longer, you can freeze it for 2-3 months. Thaw in the refrigerator overnight and reheat to 145 degrees Fahrenheit inside before serving. Note that the pork coating will get soggy the longer it’s stored and once thawed.

More Asian Stir Fry Recipes:

• Beef and Broccoli
• Beef and Broccoli Ramen
• Chicken Stir Fry
• Vegetable Stir Fry
• Easy Cashew Chicken
• Stir Fry Sauce (all-purpose)

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!