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

Homemade Sweet-and-Sour Pork Recipe

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Eleanor Dunbar of Peoria, Illinois stirs up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. TIP: “Serve it over hot rice, chow mein noodles or both,” she suggests.
TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min.
MAKES:4 servings
Test Kitchen Approved
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 (prepared with reduced-sodium soy sauce; calculated without rice) equals 389 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 490 mg sodium, 53 g carbohydrate, 3 g fiber, 24 g 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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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!"

Reviewed Apr. 4, 2013

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

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."

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."

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!"

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