TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1/4 cup cornstarch
  • 1 egg
  • 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 medium green pepper, cut into 1-inch pieces
  • 2 tablespoons water
  • 1 can (8 ounces) unsweetened pineapple chunks
  • SAUCE:
  • 1 tablespoon cornstarch
  • 1/3 cup packed brown sugar
  • 1/4 cup chicken broth
  • 1/4 cup white wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon minced fresh gingerroot
  • Hot cooked rice

Nutritional Facts

1 each: 351 calories, 14g fat (4g saturated fat), 102mg cholesterol, 268mg sodium, 29g carbohydrate (19g sugars, 2g fiber), 26g protein.


  1. In a large bowl, combine cornstarch and egg until smooth. Add pork; toss to coat. In a skillet or wok, stir-fry half of the pork in 1 tablespoon oil until no longer pink; remove. Repeat with remaining pork and 1 tablespoon oil; set pork aside and keep warm.
  2. Stir-fry the carrots, onion and garlic in the remaining oil for 3 minutes. Add green pepper and water; stir-fry for 2 minutes. Drain pineapple, reserving 1/4 cup juice. Add pineapple and pork to pan.
  3. Combine cornstarch and brown sugar. Stir in chicken broth, vinegar and soy sauce until smooth. Add ginger and reserved pineapple juice; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6 servings.
Originally published as Sweet-and-Sour Pork in The Taste of Home Cookbook 2006, p123

Light-Bodied White Wine

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

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cfackler User ID: 2961645 155069
Reviewed Apr. 11, 2012

"every time I make sweet and sour I overlook the other recipies for this one. I often substitite chicken instead of pork based on what I have in the house. My kids and husband love how tendert the meat is and the flavor of the sweet and sour."

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