Sweet and Sour Pork
Crispy, golden fried pork tenderloin pieces tossed with bell peppers, onion, and juicy pineapple in a glossy, vibrant sweet-and-sour sauce. This Chinese-American takeout favorite balances tangy vinegar, sweet sugar, and savory notes, creating an irresistible dish that's ready in under an hour and perfect over steamed rice.
For 4 servings
- prep · ~10 min
Marinate the pork cubes.
1.In a mixing bowl, combine pork cubes with 1 pinch salt and the beaten egg.2.Mix well to coat evenly, then let sit for 10 minutes at room temperature. - prep · ~5 min
Coat the pork in cornstarch.
1.Place 1/2 cup cornstarch in a separate bowl.2.Dredge each marinated pork piece in cornstarch, shaking off excess.3.Set coated pieces aside on a plate.TIPUse one hand for wet and one for dry to prevent clumping. - prep · ~2 min
Make the sweet and sour sauce.
1.In a small bowl, whisk together rice vinegar, ketchup, sugar, soy sauce, water, and 1 pinch salt.2.In a separate small bowl, dissolve 1/4 cup cornstarch in 1/4 cup cold water to make a slurry. Set both aside.TIPKeep the cornstarch slurry separate until the very end — adding it early makes the sauce slimy. - fry · ~8 min
Fry the pork until golden and crispy.
1.Heat 2 cups oil in a wok over medium-high heat until shimmering (350°F / 175°C).2.Working in batches, fry coated pork cubes for 3-4 minutes until golden brown and cooked through.3.Remove with a slotted spoon and drain on paper towels.TIPDon't overcrowd the wok — fry in small batches or the oil temperature drops and pork turns greasy. - other · ~4 min
Stir-fry the vegetables.
1.Pour off all but 1 tablespoon of oil from the wok.2.Add garlic and stir-fry for 15 seconds until fragrant.3.Add onion and bell pepper, stir-frying for 2-3 minutes until crisp-tender.4.Add pineapple chunks and toss for 30 seconds.TIPKeep the vegetables slightly crunchy — they'll soften a bit more when the sauce is added. - simmer · ~3 min
Bring the sauce together.
1.Pour the prepared sauce mixture into the wok with the vegetables.2.Bring to a simmer and cook for 1 minute.3.Slowly drizzle in the cornstarch slurry while stirring constantly.4.Simmer another 1-2 minutes until the sauce turns glossy and thickens to coat the back of a spoon.TIPStir continuously after adding slurry — cornstarch can clump if left still. - mix · ~1 min
Toss fried pork in the sauce.
1.Add the crispy fried pork pieces to the wok.2.Gently toss everything together until all pieces are evenly coated in the glossy sauce.3.Cook for 30 seconds just until pork is heated through.TIPAdd pork at the very last moment to keep the coating crisp. - serve
Serve immediately over steamed rice.
Transfer to a serving platter and bring to the table at once while the pork is still crisp and the sauce is glossy. Spoon generously over freshly steamed white rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut pork tenderloin into uniform 1-inch cubes for even frying.
- 2Use one hand for wet marinade and the other for dry cornstarch to prevent clumping.
- 3Fry pork in small batches to keep oil temperature steady and avoid greasiness.
- 4Keep vegetables crisp-tender; they’ll soften slightly when the sauce is added.
- 5Stir the cornstarch slurry just before adding to prevent settling.
- 6Add fried pork to the sauce at the very last moment to preserve its crispy coating.
- 7Leftover sweet and sour pork can be reheated in a dry wok or oven to restore crunch.
Adapt it for your goals.
Low-oil
Skip deep-frying: toss cornstarch-coated pork with 2 tbsp oil and bake at 425°F (220°C) for 12–15 minutes, turning halfway. A lighter version with similar texture.
high proteinHigh-protein
Replace half the sugar with erythritol or monk fruit sweetener and double the pork. Perfect for meal preppers seeking more protein per serving.
veganVegan
Substitute pork with extra-firm tofu or seitan, marinate in a slurry of soy milk and cornstarch, then fry or bake. Use a vegan egg replacer (flax egg) in the marinade.
spicySpicy
Add 1–2 tsp sambal oelek or chili garlic sauce to the sauce mixture. Great for heat lovers who want a tangy kick.
gluten freeGluten-free
Ensure soy sauce is tamari or coconut aminos. All other ingredients (cornstarch, vinegar, ketchup) are naturally gluten-free.
Why this is on our healthy list.
Good Source of Lean Protein
Pork tenderloin is one of the leanest cuts of pork, providing high-quality protein with moderate fat content.
Rich in Vitamin C
Bell peppers and pineapple both supply vitamin C, which supports immune function and collagen production.
Contains Digestive Enzymes
Fresh pineapple contains bromelain, an enzyme that may aid in protein digestion and reduce inflammation.
Low in Saturated Fat
Pork tenderloin is naturally low in saturated fat compared to other pork cuts when trimmed of visible fat.
Frequently asked questions
Yes, but slice it against the grain into 1-inch cubes and consider trimming any large fat pockets. Tenderloin stays juicier; loin can be slightly drier.
