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Quick Homemade Sweet-and-Sour Pork Recipe

Quick Homemade Sweet-and-Sour Pork Recipe

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 : 25 min. + marinating Cook: 10 min. YIELD:4 servings

Ingredients

  • 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
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 1 can (8 ounces) pineapple chunks, drained
  • Hot cooked rice, optional

Directions

  • 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 over medium heat for 2-3 minutes on all sides or until meat is lightly browned; drain. Add the onion, carrots, green pepper, and ginger. Add garlic; cook 1 minute longer.
  • 3. Cover and simmer for 6-8 minutes or until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute or until heated through. Stir in pineapple. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts

1-1/4 cup: 379 calories, 10g fat (3g saturated fat), 55mg cholesterol, 603mg sodium, 49g carbohydrate (44g sugars, 2g fiber), 23g protein .

Reviews for Quick Homemade Sweet-and-Sour Pork

Sort By :
MY REVIEW
Stacyscoupons123@gmail.com 253254
Reviewed Aug. 27, 2016

"Adjust the vinegar to 3 Tbsp. I used rice vinegar instead of apple cider vinegar. Be sure the brown sugar is packed."

MY REVIEW
nannaboo 210435
Reviewed Oct. 17, 2014

"Too much vinegar for our taste."

MY REVIEW
ChrissyG47 177000
Reviewed Jul. 30, 2014

"Excellent flavor! I added a shake or two of hot pepper flakes."

MY REVIEW
Carolaire 182195
Reviewed Feb. 16, 2013

"Loved it, loved it...easy to make and great warmed up for a second meal."

MY REVIEW
7dogs1cat 111109
Reviewed Jan. 31, 2013

"IS SO GOOD, MY HUSBAND AND I WE LOVE IT WE ARE GOING TO MAKE IT OVER AND OVER THANK YOU SO MUCH. MRS SANDRA E. SMITH"

MY REVIEW
smansbridge 97483
Reviewed Jan. 31, 2013

"The sauce had a very heavy vinegar taste and was very thin."

MY REVIEW
jhoskinson 110497
Reviewed Jan. 31, 2013

"This was great but almost a little too vinegar-ie. :) I used chicken for the recipe that I tossed with some corn starch first. I microwaved my onion, peppers, and carrot in the microwave with a tblsp of water for about 5 minutes before i stirred them in to make them a little less crunchy. Otherwise, it was awesome. My son and hubby said to definately make again!"

MY REVIEW
No_Time_To_Cook 165612
Reviewed Jan. 30, 2013

"I used leftover pork roast. I think it would have been better with fresh pork."

MY REVIEW
alcheyney 163779
Reviewed Jan. 24, 2013

"This was quick, easy and delicious. I would absolutely make this again."

MY REVIEW
Cook_aholic 103959
Reviewed Jan. 23, 2013

"I really liked this. It made me hungry for Sweet & Sour Pork the minute I read it. I did cut the sodium down a lot by using low sodium ketchup too. Ketchup is really high in sodium, about 167mg per tbs. This recipe adds 2/3 cup so it would really add 417mg per serving. Seems like a little thing until you consider 2/3 c ketchup adds 1670mg of sodium to a whole dish. Low sodium or no salt ketchup makes a huge diif here. I bet you can't tell the difference in taste though."

MY REVIEW
mumsy69 179088
Reviewed Jan. 23, 2013

"I didn't have any pork in the freezer, so made this with chicken. Also, I was pressed for time so I skipped the 30 minute marinade. It still came out absolutely delicious! This is definitely something I'll make again and again."

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Wine Pairings

Light-Bodied White Wine

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