Sweet and Sour Pineapple Pork
Sweet and Sour Pineapple Pork
Ingredients
For the Pork
- 1 pound pork loin, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 1 tablespoon vegetable oil
- 1 bell pepper, any color, cut into 1-inch pieces
- 1/2 onion, medium, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup canned pineapple chunks, drained
Instructions
- 1
Pat the pork cubes dry with paper towels. In a medium bowl, toss the pork with 1/4 cup cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the coated pork in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the pork from the skillet and set aside.
⏱️ 10 min
- 3
While the pork is cooking, prepare the sweet and sour sauce. In a small bowl, whisk together the pineapple juice, rice vinegar, granulated sugar, ketchup, and soy sauce. In a separate small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 5 min
- 4
In the same skillet (add 1 tablespoon of vegetable oil if needed), add the bell pepper and onion. Sauté for 3-4 minutes until slightly tender-crisp. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min
- 5
Pour the sweet and sour sauce mixture into the skillet with the vegetables. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min
- 6
Add the cooked pork and drained pineapple chunks to the skillet. Toss to coat everything evenly with the sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 7
Serve immediately, optionally over steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Pineapple Pork
For the Pork
- 1 pound pork loin, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 1 tablespoon vegetable oil
- 1 bell pepper, any color, cut into 1-inch pieces
- 1/2 onion, medium, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup canned pineapple chunks, drained
Instructions
- 1
Pat the pork cubes dry with paper towels. In a medium bowl, toss the pork with 1/4 cup cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min - 2
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the coated pork in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the pork from the skillet and set aside.
⏱️ 10 min - 3
While the pork is cooking, prepare the sweet and sour sauce. In a small bowl, whisk together the pineapple juice, rice vinegar, granulated sugar, ketchup, and soy sauce. In a separate small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 5 min - 4
In the same skillet (add 1 tablespoon of vegetable oil if needed), add the bell pepper and onion. Sauté for 3-4 minutes until slightly tender-crisp. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min - 5
Pour the sweet and sour sauce mixture into the skillet with the vegetables. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min - 6
Add the cooked pork and drained pineapple chunks to the skillet. Toss to coat everything evenly with the sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 7
Serve immediately, optionally over steamed rice.