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5.0 from 105 votes

Sweet and Sour Pork

This sweet and sour pork is chunks of pork tenderloin that are breaded and fried, then tossed with pineapple and fresh vegetables in a homemade sauce. A classic stir fry that's even better than what you would get at a restaurant!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 384 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the stir fry
  • 1 1/2 pounds pork tenderloin cut into 1 inch pieces
  • 2 eggs beaten
  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons vegetable oil plus more for frying
  • 1/2 cup onion cut into 1 inch pieces
  • 1 medium green bell pepper cut into 1 inch pieces
  • 1 medium red bell pepper cut into 1 inch pieces
  • 3/4 cup pineapple chunks fresh or canned
For the sauce
  • 1/2 cup granulated sugar
  • 1/3 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/3 cup ketchup
  • 1 tablespoon cornstarch

Instructions

For the stir fry
    Cup of Yum
  1. Place the eggs in a bowl, add salt and pepper to taste.
  2. Mix the flour and cornstarch together and place in a shallow bowl or on a plate. Season with salt and pepper to taste.
  3. Heat 3 inches of oil in a deep pot to 350 degrees F.
  4. Dip each piece of pork into the egg, then roll into the flour mixture. Repeat with all of the meat.
  5. Fry 7-8 pieces of pork at a time for 5 minutes, or until golden brown. Drain on paper towels. Repeat the process with all of the pork pieces.
  6. While the meat is cooking, heat the 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
  7. Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple chunks.
For the sauce
  1. In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
  2. Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
  3. Add the fried pork to the pan with the vegetables and pineapple and toss to coat with the sauce. Serve immediately.

Notes

  • You can place your pork in the freezer for about 20 minutes to firm it up. This will make the meat easier to cut into evenly sized pieces.
  • I prefer to use freshly cut pineapple in this dish, but canned pineapple will also work just fine.
  • This dish is best when served immediately, as the coating on the pork will start to soften as it soaks up the sauce.
  • It's important to use a frying thermometer to monitor the temperature of your oil. If the oil is too hot, the outside could burn before the meat cooks through. If the oil is too cold, the coating will absorb excess oil and be heavy.

Nutrition Information

Calories 384kcal (19%) Carbohydrates 54g (18%) Protein 26g (52%) Fat 16g (25%) Saturated Fat 1g (5%) Cholesterol 162mg (54%) Sodium 582mg (24%) Potassium 557mg (16%) Fiber 2g (8%) Sugar 31g (62%) Vitamin A 905IU (18%) Vitamin C 49.5mg (55%) Calcium 37mg (4%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 384

% Daily Value*

Calories 384kcal 19%
Carbohydrates 54g 18%
Protein 26g 52%
Fat 16g 25%
Saturated Fat 1g 5%
Cholesterol 162mg 54%
Sodium 582mg 24%
Potassium 557mg 12%
Fiber 2g 8%
Sugar 31g 62%
Vitamin A 905IU 18%
Vitamin C 49.5mg 55%
Calcium 37mg 4%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.