Instead of takeout, make this easy Sweet & Sour Pork with fresh ingredients at home! 

Sweet and Sour Pork is a classic and well-known Chinese dish made with cubed pork, stir-fried peppers and fresh pineapple, and coated in a mouthwatering sweet and sour sauce.  This was one of my favorite dishes to order when I was a kid and I still like to order it from time to time now.  This recipe for Sweet and Sour Pork has simple, fresh ingredients that come together quickly for a satisfying meal.  I used fresh pineapple in this and I like it so much better than canned in the recipe.

This recipe is made to taste, so you can adjust the sweetness or tanginess to your taste by adding a bit more sugar or rice wine vinegar to the sauce portion.  I hope you enjoy!

More Main Dish Inspiration!

Citrus and Honey Glazed Salmon Teriyaki

Easy Chicken Pad Thai

Hibachi Style Fried Rice

Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!

Print Recipe

5 from 1 vote

Sweet and Sour Pork

Servings: 6 to 8 servings

Author: Jennifer Locklin

Ingredients

• 3 pounds pork loin cut into bite sized chunks
• 1 red bell pepper cut into bite sized chunks
• 1 orange bell pepper cut into bite sized chunks
• 1/2 fresh pineapple cored and cut into bite sized chunks
• 4 green onions sliced diagonally
• 4 cups peanut oil or vegetable oil for frying
• 2 tablespoons peanut or vegetable oil for stir frying
• Steamed Rice for serving
• 
  
• Marinade:
• 2 tablespoons Teriyaki sauce
• 1 tablespoon rice wine vinegar
• 2 cloves fresh garlic minced
• 
  
• Batter:
• 1 1/2 cups water
• 3/4 cup flour
• 1/2 cup cornstarch
• 1 teaspoon baking soda
• 1 egg
• 2 teaspoons oil
• 1 teaspoon salt
• 
  
• Sauce:
• 1 tablespoon Oyster Sauce
• 2 teaspoons rice wine vinegar
• 1/2 cup ketchup
• 1 tablespoon Teriyaki sauce
• 1/4 cup sweet chili sauce
• 2 teaspoons Worcestershire sauce
• 1 tablespoon brown sugar

Instructions

• In a medium bowl, whisk together marinade ingredients, add cubed pork and toss to coat.
• Cover bowl with plastic wrap and refrigerate for several hours or overnight.
• In another medium bowl, whisk together batter ingredients and set aside.
• In a separate bowl, whisk together sauce ingredients and set aside.
• Heat a deep, heavy bottomed skillet or pot over medium high heat with about 4 cups of oil for deep frying. Heat to 350 to 400 degrees.
• Remove marinaded pork from refrigerator and place chunks into batter, coating well.
• Carefully fry the battered pork pieces until golden brown, remove with a slotted spoon onto a paper-towel lined plate. Continue frying in batches until all of the pork is fried.
• In a large wok or skillet, heat 2 tablespoons oil over medium-high heat.
• Stir fry peppers until crisp-tender. Stir in garlic and saute for about 30 seconds or until very fragrant, but not burned.
• Immediately stir in pineapple chunks and continue stir frying for another minute or until pineapple is beginning to brown lightly in spots or on the edges.
• Immediately stir in sauce and stir to combine.
• Heat sauce to bubbly, then stir in the fried pork, stirring well to coat.
• Stir in the green onions and serve with steamed rice.