This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. To learn more, please read my disclosure policy.
I labeled this post The Best Sweet and Sour Pork Recipe! because it is quite literally my favorite to date. I am no stranger to making Asian recipes, but I played around with the method and ingredients for this one and it was DELICIOUS! If you are a sweet and sour fan (as I am), you are going to love this one!
How to make The Best Sweet and Sour Pork Recipe!
This recipe moves fast, so it’s best to prep in advance of cooking.
STEP 1: Marinate the pork. Not shown here, but slice a pork tenderloin into thin slices. This is the first area where I deviated from the normal cubed pork. These slices will literally melt in your mouth!
Add a few tablespoons of soy sauce and a sprinkling of cornstarch. Allow to marinate for at least 20-30 minutes. This really is an important step and shouldn’t be skipped as it tenderizes the pork.
STEP 2: I chop the onion, red and green peppers, and drain pineapple chunks. Use canned pineapple so that you can use the reserved liquid to make the sauce.
STEP 3: Whisk together the ingredients for the sweet and sour sauce, bringing them to a boil in a large skillet. Set aside once slightly thickened. You can always thin it out with a bit more water later if it seems too thick.
STEP 4: Whisk together the ingredients for the batter. Try to find a happy medium between thick enough to stick to the pork slices and thin enough so you can easily dip those slices.
STEP 5: In a hot skillet with a bit of oil, sauce the onions, red and green peppers and at the very end, toss in the pineapple chunks. They take a bit less time to brown due to the natural sugars. You are looking for crisp-tender mix of veggies here. Remove to a bowl and set aside for now.
STEP 6: Now that everything is prepped, we can cook the pork and this goes quickly! In a hot pan with a few tablespoons of oil, dip each slice of pork tenderloin into the marinade and then place into the pan. Allow to brown on one side and flip.
Remove the cooked pork to paper towels to drain any excess oil and repeat until all of the pork is cooked.
STEP 7: Toss the sauce, veggie mix and the crisp pork all together and serve over cooked white rice. Garnish with white sesame seeds, if desired. I promise you, this is better than any takeout you could ever order. I hope you give it a try 🙂
Did you make The Best Sweet and Sour Pork Recipe! Leave me a comment below. What did you think?
For more recipes like this one, please check out the following:
- Easy Teriyaki Chicken Recipe
- Easy Teriyaki Salmon Recipe
- Easy Beef and Broccoli Recipe
- The Original Orange Chicken by Panda Express
- Moo Shu Chicken with Hoisin Sauce
- One Pan Sweet and Sour Meatballs
The Best Sweet and Sour Pork Recipe!
Equipment
- Skillet
Ingredients
FOR THE PORK and MARINADE:
- 12 oz Pork Tenderloin cut int 1/4" slices (I used had a pork tenderloin, but you could always double the recipe)
- 1/8 c Low Sodium Soy Sauce
- 2 tsp Cornstarch
FOR THE SWEET and SOUR SAUCE:
- 1/4 c Sugar
- 2 tbsp Ketchup
- 2 tbsp Low Sodium Soy Sauce
- JUICE from 8 oz can of Pineapple Chunks (I got just a bit less than 1/2 cup)
- 3 tbsp White or Apple Cider Vinegar
- pinch Salt to taste
- 1 tbsp Cornstarch —> dissolved using 1/4 cup of water
FOR THE BATTER:
- 1/3 c All Purpose Flour
- 1/3 c Cornstarch
- 1/2 c Warm Water you may not need all of this, judge based on thickness of the batter
- 1 Egg WHITE discard the yolk or enjoy it for breakfast 🙂
- 1 tbsp Vegetable Oil
FOR THE VEGGIE MIX:
- 1/2 Red Bell Pepper cut into thin strips
- 1/2 Green Bell Pepper cut into thin strips
- 1 small Onion cut into small chunks
- 8 oz Can of Pineapple CHUNKS —> RESERVE the liquid!
FOR SERVING (and GARNISH):
- Cooked White Rice
- Parsley Sprig
- White Sesame Seeds
Instructions
- Marinate the pork. Not shown here, but slice a pork tenderloin into think slices. Add a few tablespoons of soy sauce and a sprinkling of cornstarch. Allow to marinate for at least 20-30 minutes. This really is an important step as it tenderizes the pork.
- I chop the onion, red and green peppers, and drain the pineapple chunks. Use canned pineapple so that you can use the reserved liquid to make the sauce.
- Whisk together the ingredients for the sweet and sour sauce, bringing them to a boil in a large skillet. Set aside once slightly thickened. You can always thin it out with a bit more water later if it seems too thick.
- Whisk together the ingredients for the batter. Try to find a happy medium between thick enough to stick to the pork slices and thin enough so you can easily dip those slices.
- In a hot skillet with a bit of oil, sauce the onions, red and green peppers and at the very end, toss in the pineapple chunks. They take a bit less time to brown due to the natural sugars. You are looking for crisp-tender mix of veggies here. Remove to a bowl and set aside for now.
- Now that everything is prepped, we can cook the pork and this goes quickly! In a hot pan with a few tablespoons of oil, dip each slice of pork tenderloin into the marinade and then place into the pan. Allow to brown on one side and flip.
- Remove the cooked pork to paper towels to drain any excess oil and repeat until all of the pork is cooked.
- STEP 7: Toss the sauce, veggie mix and the crisp pork all together and serve over cooked white rice. Garnish with white sesame seeds, if desired.