Easy Sweet and Sour Pork
Make easy homemade sweet and sour pork in 45 minutes with simple ingredients. Healthier than takeout with balanced flavors and nutrient-rich vegetables.
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 3 tablespoons cornstarch, divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large red bell pepper, cut into 1-inch chunks
- 1 large yellow onion, diced into bite-sized pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup fresh pineapple chunks or unsweetened canned pineapple in juice
- 1/2 cup pineapple juice
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 cup chicken broth
- 2 green onions, sliced on the bias for garnish
- 2 tablespoons sesame seeds for garnish
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- 2
Pat the pork cubes dry with paper towels, then toss them in a bowl with 2 tablespoons cornstarch, kosher salt, and black pepper until evenly coated.
- 3
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 4
Working in batches to avoid crowding, sear the pork cubes for 2-3 minutes per side until golden brown, then transfer to your prepared baking sheet.
- 5
Bake the pork in the preheated oven for 12-15 minutes until cooked through and reaching an internal temperature of 145°F.
- 6
While the pork bakes, return the same skillet to medium-high heat and sauté the diced yellow onion for 3-4 minutes until it becomes translucent.
- 7
Add the minced garlic and grated ginger to the pan and cook for 1 minute until fragrant, stirring constantly.
- 8
Stir in the red bell pepper chunks and cook for another 3-4 minutes until they soften slightly but retain some crunch.
- 9
In a small bowl, whisk together the pineapple juice, rice vinegar, soy sauce, honey, sesame oil, and chicken broth.
- 10
Pour the sauce mixture into the skillet with the vegetables and bring it to a gentle simmer over medium heat.
- 11
Create a slurry by mixing the remaining 1 tablespoon cornstarch with 2 tablespoons cold water, then slowly pour it into the simmering sauce while stirring constantly.
- 12
Cook the sauce for 2-3 minutes until it thickens and becomes glossy, then fold in the fresh pineapple chunks.
- 13
Remove the cooked pork from the oven and add it to the skillet, gently tossing to coat everything in the sweet and sour sauce.
- 14
Simmer everything together for 2 minutes to meld the flavors, then taste and adjust seasonings as needed.
- 15
Transfer to a serving platter and garnish with sliced green onions and sesame seeds, then serve immediately over steamed rice or cauliflower rice.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| pork shoulder | chicken breast or tofu | Chicken cooks faster and has less saturated fat, while tofu provides a plant-based protein option that absorbs the sauce beautifully |
| vegetable oil | avocado oil or olive oil | These oils have higher smoke points and offer better anti-inflammatory properties than standard vegetable oil |
| honey or maple syrup | date paste or monk fruit sweetener | Date paste provides natural sweetness with fiber and minerals, while monk fruit has zero glycemic impact, both better for blood sugar control |
| cornstarch | arrowroot powder or tapioca starch | These alternatives provide similar thickening without the potential inflammatory response some people experience with corn products |
| regular soy sauce | tamari or coconut aminos | Tamari is gluten-free and contains less sodium, while coconut aminos provides a lower-sodium option with additional minerals and a slightly sweeter profile |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 398 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 92mg |
| Sodium | 520mg |
| Carbohydrates | 28g |
| Fiber | 3g |
| Sugar | 12g |
| Protein | 39g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
