Sweet and Sour Pork Stir-Fry
Sweet and Sour Pork Stir-Fry
Ingredients
For the Pork Marinade
- 1 pound boneless pork loin, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 3 tablespoons canola oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 1 cup fresh pineapple chunks
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups cooked white rice, for serving
Instructions
- 1
In a medium bowl, combine the pork cubes with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1 tablespoon cornstarch, and 1/4 teaspoon black pepper. Mix well to coat the pork. Cover and marinate at room temperature for 15 minutes.
⏱️ 5 min
- 2
While the pork marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the ketchup, granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons pineapple juice. In a separate tiny bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of canola oil in a large wok or large skillet over medium-high heat until shimmering. Add the marinated pork in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes, turning occasionally, until browned on all sides and cooked through. Remove the pork from the wok and set aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of canola oil to the wok. Add the red bell pepper, green bell pepper, and yellow onion. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min
- 5
Add the minced garlic and grated ginger to the wok with the vegetables. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Pour the prepared sweet and sour sauce into the wok. Bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook and stir for 1-2 minutes until the sauce thickens.
⏱️ 3 min
- 7
Return the cooked pork to the wok along with the pineapple chunks. Toss everything together to coat evenly with the sauce. Cook for another 1-2 minutes, just until heated through.
⏱️ 2 min
- 8
Serve immediately over hot cooked white rice.
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Pork Stir-Fry
For the Pork Marinade
- 1 pound boneless pork loin, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 3 tablespoons canola oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 1 cup fresh pineapple chunks
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups cooked white rice, for serving
Instructions
- 1
In a medium bowl, combine the pork cubes with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1 tablespoon cornstarch, and 1/4 teaspoon black pepper. Mix well to coat the pork. Cover and marinate at room temperature for 15 minutes.
⏱️ 5 min - 2
While the pork marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the ketchup, granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons pineapple juice. In a separate tiny bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min - 3
Heat 2 tablespoons of canola oil in a large wok or large skillet over medium-high heat until shimmering. Add the marinated pork in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes, turning occasionally, until browned on all sides and cooked through. Remove the pork from the wok and set aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of canola oil to the wok. Add the red bell pepper, green bell pepper, and yellow onion. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min - 5
Add the minced garlic and grated ginger to the wok with the vegetables. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Pour the prepared sweet and sour sauce into the wok. Bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook and stir for 1-2 minutes until the sauce thickens.
⏱️ 3 min - 7
Return the cooked pork to the wok along with the pineapple chunks. Toss everything together to coat evenly with the sauce. Cook for another 1-2 minutes, just until heated through.
⏱️ 2 min - 8
Serve immediately over hot cooked white rice.