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Sweet and sour pork with pineapple and bell peppers in a skillet.
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Sweet and Sour Pork

This sweet and sour pork is chunks of pork tenderloin that are breaded and fried, then tossed with pineapple and fresh vegetables in a homemade sauce. A classic stir fry that's even better than what you would get at a restaurant!
Course Main
Cuisine Asian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 384kcal
Author Sara Welch

Ingredients

For the stir fry

  • 1 1/2 pounds pork tenderloin cut into 1 inch pieces
  • 2 eggs beaten
  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons vegetable oil plus more for frying
  • 1/2 cup onion cut into 1 inch pieces
  • 1 medium green bell pepper cut into 1 inch pieces
  • 1 medium red bell pepper cut into 1 inch pieces
  • 3/4 cup pineapple chunks fresh or canned

For the sauce

  • 1/2 cup granulated sugar
  • 1/3 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/3 cup ketchup
  • 1 tablespoon cornstarch

Instructions

For the stir fry

  • Place the eggs in a bowl, add salt and pepper to taste.
  • Mix the flour and cornstarch together and place in a shallow bowl or on a plate. Season with salt and pepper to taste.
  • Heat 3 inches of oil in a deep pot to 350 degrees F.
  • Dip each piece of pork into the egg, then roll into the flour mixture. Repeat with all of the meat.
  • Fry 7-8 pieces of pork at a time for 5 minutes, or until golden brown. Drain on paper towels. Repeat the process with all of the pork pieces.
  • While the meat is cooking, heat the 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
  • Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple chunks.

For the sauce

  • In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
  • Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
  • Add the fried pork to the pan with the vegetables and pineapple and toss to coat with the sauce. Serve immediately.

Video

Notes

  1. You can place your pork in the freezer for about 20 minutes to firm it up. This will make the meat easier to cut into evenly sized pieces.
  2. I prefer to use freshly cut pineapple in this dish, but canned pineapple will also work just fine.
  3. This dish is best when served immediately, as the coating on the pork will start to soften as it soaks up the sauce.
  4. It's important to use a frying thermometer to monitor the temperature of your oil. If the oil is too hot, the outside could burn before the meat cooks through. If the oil is too cold, the coating will absorb excess oil and be heavy.

Nutrition

Calories: 384kcal | Carbohydrates: 54g | Protein: 26g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 162mg | Sodium: 582mg | Potassium: 557mg | Fiber: 2g | Sugar: 31g | Vitamin A: 905IU | Vitamin C: 49.5mg | Calcium: 37mg | Iron: 2.3mg