Sweet and Sour Pork with Vegetables Recipe

Name: Sweet and Sour Pork with Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb pork loin, cut into 1-inch cubes; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon sesame oil; 2 tablespoons cornstarch; 1/2 cup ketchup; 1/4 cup rice vinegar; 1/4 cup brown sugar; 2 tablespoons soy sauce; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 1/2 cup pineapple chunks (canned, drained); 1 red bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1 onion, cut into 1-inch pieces; Vegetable oil for frying

Chinese · Main course · 35 min total

Sweet and Sour Pork with Vegetables recipe videos

A classic Chinese takeout favorite made at home, featuring tender pork and crisp vegetables in a tangy-sweet sauce.

20
min prep

15
min cook

4
servings

420
kcal/serving

Ingredients

1 lb pork loin, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon sesame oil
2 tablespoons cornstarch
1/2 cup ketchup
1/4 cup rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1/2 cup pineapple chunks (canned, drained)
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
Vegetable oil for frying

Instructions

Marinate pork: In a bowl, combine pork, 1 tablespoon soy sauce, Shaoxing wine, and sesame oil. Toss to coat. Sprinkle with 2 tablespoons cornstarch and toss until evenly coated. Let stand for 10 minutes.
Make sauce: In a small bowl, whisk together ketchup, rice vinegar, brown sugar, and 2 tablespoons soy sauce. Set aside.
Heat about 2 inches of vegetable oil in a wok or deep skillet to 350°F (175°C). Fry pork in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
Carefully pour off all but 1 tablespoon of oil from the wok. Add bell peppers and onion; stir-fry over high heat for 2 minutes until slightly charred but still crisp.
Add pineapple chunks and the sauce mixture. Bring to a simmer. Stir the cornstarch slurry, then add to the wok. Cook, stirring, until sauce thickens, about 1 minute.
Return pork to the wok and toss to coat with sauce. Serve immediately over steamed rice.

Tips

For extra crispiness, double-fry the pork: fry once at 325°F, then again at 375°F.
Substitute chicken or tofu for pork if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a wok or microwave.

More about Sweet and Sour Pork with Vegetables →

AI estimate may be inaccurate · Terms