Enjoy a classic takeout favorite at home with this Sweet and Sour Pork recipe. Tender pork pieces are coated, fried, and tossed in a vibrant, tangy, and slightly sweet sauce with colorful bell peppers and pineapple chunks. Perfect for a quick weeknight dinner or a family-friendly meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 3-4 servings
Ingredients
- 500g pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup pineapple chunks (canned or fresh)
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- For the sauce:
- 1/3 cup ketchup
- 1/4 cup rice vinegar or white vinegar
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Prepare pork: Coat pork pieces in a mix of cornstarch and flour, then dip in beaten eggs.
- Fry pork: Heat vegetable oil in a skillet over medium-high heat. Fry pork pieces until golden brown and cooked through. Remove and set aside.
- Cook vegetables: In the same skillet, sauté garlic and bell peppers for 2-3 minutes. Add pineapple chunks.
- Make sauce: In a small bowl, mix ketchup, vinegar, brown sugar, and soy sauce. Pour into the skillet and bring to a simmer. Add cornstarch slurry to thicken.
- Combine: Return pork to the skillet, toss to coat in the sauce. Cook 2-3 minutes until everything is hot and glossy.
- Serve: Serve immediately with steamed rice or noodles. Garnish with chopped green onions if desired.
Tips & Variations
- Use chicken or tofu as a substitute for pork for a different variation.
- Add carrots or snap peas for extra vegetables.
- Adjust sweetness or tanginess by tweaking sugar or vinegar amounts.
- For a healthier version, bake the coated pork instead of frying.
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