Homemade Sweet-and-Sour Pork Recipe
Homemade Sweet-and-Sour Pork Recipe photo by Taste of Home
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Homemade Sweet-and-Sour Pork Recipe

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I stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. —Eleanor Dunbar, Peoria, Illinois
TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min.
MAKES: 4 servings


  • 2/3 cup packed brown sugar
  • 2/3 cup cider vinegar
  • 2/3 cup ketchup
  • 2 teaspoons reduced-sodium soy sauce
  • 1 pound boneless pork loin, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1 medium onion, cut into chunks
  • 2 medium carrots, sliced
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 1 can (8 ounces) pineapple chunks, drained
  • Hot cooked rice, optional

Nutritional Facts

1-1/4 cups: 389 calories, 10g fat (3g saturated fat), 55mg cholesterol, 490mg sodium, 53g carbohydrate (44g sugars, 3g fiber), 24g protein.


  1. In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
  2. Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
    Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
    Yield: 4 servings.
Originally published as Sweet-and-Sour Pork in Quick Cooking September/October 2005, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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bmlink627 User ID: 6613671 97661
Reviewed Jun. 9, 2014

"We added crushed red pepper flakes and broccoli to ours and at the end we added fresh sliced tomato. It was awesome! Kitchen keeper for sure!"

clouda9 User ID: 6786643 150499
Reviewed Apr. 4, 2013

"Truly enjoyed making and eating this recipe. Served over udon noodles instead of rice :)"

TRID User ID: 4243284 206972
Reviewed Feb. 17, 2013

"My husband really enjoyed this recipe as did I. I added a can of water chestnuts for a little more crunch. Very good."

MSOLEIL User ID: 6310083 130268
Reviewed Feb. 11, 2013

"This styr-fry is very good. But next time I make it I will use half a carrot only and slice is very very thin as carrots take a while to cook. Will also increase to 3/4 cup the ingredients for the sauce as we like our rice to be well soaked in sauce."

shessuchariot User ID: 5896569 78553
Reviewed Apr. 4, 2011

"One of the BEST stirfry recipies ever! My mother moved in with us over a year ago and since there we have cooked new recipies together almost every night since we're both average cooks. Im pretty experimental, but I had always made my stirfry with a standard bottled sauce, so when my moter suggested this recipie to try I was skeptical, almost angry to waste all of my ingredients. And when I saw her using ketchup to make the sauce I can't say I didn't look at her like she was crazy a couple of times. But boy am I glad she took the risk!!! This is my new favorite stirfry recipie. I make it atleast monthly. The sauce has such great flavor, pretty similar to actual sweet and sour sauce and I love the addition of the pineapple. Goes great with chicken also and any mix of stirfry veggies!"

3mcmillans User ID: 4236342 151882
Reviewed Feb. 24, 2011

"easy to make and the family loves it!"

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