How to Make Sweet and Sour Pork

3 Recipe Ratings

Sweet and sour pork is so much better when it hasn't been under heat lamps for hours sitting in a buffet tray. When you make it yourself, you'll be amazed at the difference. Check out the three different methods: on the stove, baked in the oven, or slow-cooked in the crockpot.

Ingredients

On the Stove

1 1/2 pounds (24 ounces) boneless pork loin, chopped into 2" pieces
1 tablespoon (15 ml) vegetable oil
1 can (20 ounces) pineapple chunks in juice
3/4 cup (6 ounces) water
1/4 cup (60 ml) vinegar
1 tablespoon (15 ml) soy sauce
1/4 cup (57 g) brown sugar
1/2 teaspoon (pinch) salt
2 tablespoons (28 g) cornstarch
2 tablespoons (30 ml) water
1/2 cup (4 ounces) thinly sliced onion
1 green pepper, cut in thin strips
Any additional vegetables desired

In the Oven

2 lb pork roast, cubed into 1" pieces, fat trimmed
1 egg
1/4 cup soy sauce (60 ml), divided
1/3 cup sugar (75 g), divided
1/4 cup corn starch (57 g)
1 tbsp (15 g) canola oil
1 onion
1 green bell pepper
4 stalks celery
1/3 cup (15 ml) cider vinegar
2/3 cup (30 ml) water
1/2 tsp (pinch) salt
1 tbsp (15 g) ketchup
1 can (20 ounces) crushed pineapple

In the Crockpot

1 1/2 to 2 pounds pork shoulder, cut into 1-2" strips
1 can (20 ounces) pineapple chunks in juice
1 medium green bell pepper, cut into strips
1/2 medium onion, thinly sliced
1/4 cup (60 g) light brown sugar, packed
2 tablespoons (15 g) cornstarch
1/4 cup (60 ml) cider vinegar
1/4 cup (60 ml) water
1 tablespoon (15 ml) light soy sauce
1/2 teaspoon salt (pinch), or to taste

Method 1

Method 1 of 3:

On the Stove

1
Heat 2 tablespoons of olive oil in a frying pan. You could use another variety of oil, but olive is one of the healthier ones and still tastes great. Throw in the cubes of pork and lightly brown over medium heat. When they're a nice golden color, turn off the heat and drain away the oil.
- Keep the pork on the stove in your frying pan; you'll be revisiting it in a second. But if you'd like, you can take a paper towel to the pieces briefly to soak up any excess oil.
So open the can and transfer the juice into its own bowl. Save that sugary, fruity goodness!
Advertisement
Stir it until it's well combined. If there are any other flavors you'd like to add yourself, add them in at this point. Garlic? Pepper? Green onion? Plum sauce? Honey?
Mix it well and turn the heat back on to medium-low, or at the point your stovetop keeps a nice simmer. Cover and keep simmering for 1 hour, or until meat is tender. That means an excuse for a chef taste test!
Stir until smooth -- it should have the consistency of paste. Add the cornstarch mixture to your simmering pork and mix in thoroughly.
6
Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Put the cover back on and simmer your creation for 10 minutes more, or until vegetables are tender.
- The pepper should take a bit longer to cook through than the onion; when you go try your vegetables, be sure to try the pepper, too.
7
Serve your dish over rice. If you're going traditional, that is. How.com.vn has a good How to Make Fried Rice recipe, though you could also combine it with quinoa or stir-fried vegetables. Or you could eat it as is! It's delicious as a main dish or an accent to any larger meal.
- If you're going for rice, brown is healthier than white. How to Cook Rice can get you started -- but it's generally 1 part rice to 2 parts water and that's it. Who knew you were such a chef?
Advertisement

Method 2

Method 2 of 3:

In the Oven

Roll your pork cubes in this mixture and be sure to give each a good, even coating. You could roll them all one by one or you could just throw them all in there and go for it -- they'll be getting coated in cornstarch here in a second.
You'll need to do these all one at a time. Roll each cube lightly in the corn starch, coating each piece entirely. Don't try to do it with a spoon or chopsticks -- just get in there with your fingers! The process will go a lot faster.
3
Place the covered pork on a sprayed cookie sheet or baking dish and bake at 350° for 25 minutes. For you Celsius fans, that's 176°. And an even 1500 seconds, if you were curious.
- While your pork is baking, if you'd like to prepare a rice dish, do so now. Quinoa works, too! Both take about the same amount of time. It's 1 part grain to 2 parts water and simmer -- that's all!
Cut the celery stalks into 1" pieces. If you'd like to add any more vegetables, have at it! The more color in your dish, the better. Try adding red bell pepper, carrots, cherry tomatoes, mushrooms, and broccoli, too.
Canola or vegetable oils work, but olive or safflower oil is much healthier. Once heated, throw in your veggies and start sauteing. Cover your pan to let it steam and to use less oil. Stir it occasionally, heating up all sides of your stir-fry, browning evenly.
Bring the concoction to a boil, then reduce the heat to medium low, simmering gently and stirring occasionally. If you'd like to add any other flavors, now's a good time to do so. Maybe a dash of honey or a touch of peanut sauce?
This should only be 10-15 minutes; the pineapple can become overcooked if you leave it in for much longer.
Then you can do with it as you please! Combine it with rice or whatever your heart desires. Add peas, carrots, and an egg to your rice to feel like Chinese got delivered right to your doorstep.
Advertisement

Method 3

Method 3 of 3:

In the Crockpot

The pineapple juice is an integral part of the sweet, tanginess of the dish. But don't throw out the pineapple! Refrigerate the chunks until you need to pull them back out. Which will be shortly!
Other veggies are welcome, but know that potatoes and carrots take a bit longer to cook through than most other veggies.
3
In a bowl, combine the brown sugar, cornstarch, pineapple juice (add water to make 3/4 cup if necessary), vinegar, water, soy sauce, and salt. Mix it together until smooth and pour over the contents in your crockpot. Cover and cook on the low setting for 8 hours.
- Add the pineapple chunks about 45 minutes before the end of the cooking time. Stir and get ready to serve!
The sweet and sour pork will be great by itself, but it's even better with white or brown rice, egg noodles or quinoa. It just takes 15 minutes or so with some boiled water and you're set!
Advertisement

Expert Q&A

Search

Add New Question

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Tips

Get someone else to cook the rice whilst you make the sauce and cook the meat.
Thanks
Helpful0 Not Helpful0
You could include some extras to the rice like chopped ham, cooked prawns or sweetcorn, peas.
Thanks
Helpful0 Not Helpful0
Try serving the pork with toasted sesame seeds sprinkled on top.
Thanks
Helpful0 Not Helpful0