Sweet and Sour Pork
Sweet and Sour Pork cooks cup brown sugar with cup cider vinegar for a savory main dish that stays tender and flavorful.
About This Recipe
Sweet and Sour Pork starts with good seasoning and careful cooking so the center stays tender.
Watch the doneness closely near the end, especially with lean meat or seafood.
Ingredients
- ✓2/3 cup packed brown sugar
- ✓2/3 cup cider vinegar
- ✓2/3 cup ketchup
- ✓2 teaspoons reduced-sodium soy sauce
- ✓1 pound boneless pork loin, cut into 1-inch cubes
- ✓1 tablespoon canola oil
- ✓1 medium onion, chopped
- ✓2 medium carrots, sliced
- ✓1 medium green pepper, cut into 1-inch pieces
- ✓1/2 teaspoon minced garlic
- ✓1/4 teaspoon ground ginger
- ✓1 can (8 ounces) pineapple chunks, drained
- ✓Hot cooked rice
- ✓Optional, thinly sliced green onions and sesame seeds
Ingredient Notes
- Pork: Season well and cook until tender rather than rushing the heat.
- Seasoning: Spread spices or marinade evenly so every bite has flavor.
- Resting: A short rest helps juices settle before slicing or serving.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable bag; add the pork. Seal the bag, and turn it to coat the meat. Refrigerate the marinated pork for 30 minutes. Set the remaining marinade aside.
- 2
Drain and discard the marinade from the pork.
- 3
In a large skillet, cook the pork in oil for three minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until the pork is tender. Editor's Tip: Heat the oil over medium-high heat before adding the pork. Watch the cooking time closely; the pork loin will be tough if overcooked. Pork is safe to eat when still slightly pink—it just needs to reach 145°F. Keep in mind that the pork will continue to cook as the sauce is cooking in the next step.
- 4
Add the reserved marinade to the pan. Bring it to a boil and cook for one minute longer. Stir in the pineapple. Serve with rice, and garnish with green onions and sesame seeds if desired. Editor's Tip: If you want to thicken the sauce, make a slurry by dissolving 1 teaspoon cornstarch with 1 teaspoon water. Add the slurry to the sauce and let it simmer and thicken before you stir in the pineapple.
Katy’s Kitchen Tips
- Bring pieces to an even thickness when possible.
- Season before cooking so flavor reaches the surface.
- Give the pan, oven, or air fryer enough space to circulate heat.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With Sweet and Sour Pork
Serve Sweet and Sour Pork with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the protein stays tender instead of drying out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowded cooking surface: Crowding traps steam and slows browning.
FAQ
Can I make Sweet and Sour Pork ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 389 calories
- Carbohydrates: 53g carbohydrate (44g sugars
- Cholesterol: 55mg cholesterol
- Fiber: 3g fiber)
- Protein: 24g protein.
- Sodium: 490mg sodium
- Fat: 10g fat (3g saturated fat)