Back to Sweet-and-Sour Pork

Print Options


Card Sizes

Sweet-and-Sour Pork Recipe

Sweet-and-Sour Pork Recipe

After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1 can (14 ounces) pineapple tidbits
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1/3 cup ketchup
  • 2 tablespoons white vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 green pepper, cut into thin strips
  • Hot cooked rice


  • 1. Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
  • 2. In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • 3. Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice. Yield: 4 servings.

Nutritional Facts

1 each: 333 calories, 11g fat (2g saturated fat), 63mg cholesterol, 1190mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 25g protein.

Reviews for Sweet-and-Sour Pork

Sort By :
Nelsbarb User ID: 6664246 264456
Reviewed Apr. 8, 2017

"Excellent ! I use this Sweet & Sour Sauce for chicken & Shrimp also. You can add stir fry veg's of your choice."

CyndyA13 User ID: 8567746 263539
Reviewed Mar. 16, 2017

"I wish I could say I followed the recipe exactly, but that would mean that I would have found the recipe and then shopped for it, accordingly. Since I am not that organized, I doubled the recipe because I purchased 2 1/4 pounds of boneless pork spare ribs and I needed to find something to make with the pork. I cut up the pork spare ribs into 1 - 1 1/2 inch chunks. I substituted 3 T rice vinegar for the 4 T white vinegar and added an extra T of brown sugar, making it 5 T. I had 2 - 20 ounce cans of pineapple slices, in its own juice, that I cut into 1 inch pieces. We like extra pineapple! We like big chunks of onion and red bell peppers in our sweet and sour pork, so I cut both vegetables into I inch pieces. I served this with brown rice. Great recipe. I will, definitely, make it (or a variation with what I have on hand) again!"

Brenda2772 User ID: 2165447 222766
Reviewed Mar. 14, 2015

"Excellent. My family isn't crazy about veggies (carrots, typically found in the recipe) so this was right up their alley. I did use sesame oil, which added a nice flavor. I also liked the richness of the color from the fond.

I added an extra tablespoon of brown sugar per other reviews suggestions."

katecrid47 User ID: 7098019 222398
Reviewed Mar. 9, 2015

"My family loved this recipe and they are picky eaters! I will definitely make this again!"

greatwithoutgluten User ID: 6330173 3159
Reviewed Oct. 30, 2014

"I thought this was very easy and tasty. I did end up adding more brown sugar to make the sauce sweeter. Overall a good recipe for a work night!"

KatyH3 User ID: 7354323 2118
Reviewed Apr. 22, 2014

"This was just ok. Very sour. Probably won't make again."

MY REVIEW User ID: 1665956 3336
Reviewed Mar. 7, 2013

"This is awesome! Next time I'll double the recipe to have leftovers! Also, used only 1 T. of red wine vinegar. May add some more veggies next time, but either way, this is a definite keeper!"

cmtexter User ID: 643339 4682
Reviewed Oct. 22, 2012

"This is a very easy to prepare recipe. The only things I did differently were to use fresh pineapple instead of canned and also I added a small can of sliced water chestnuts and a small can of sliced bamboo shoots and served it over rice vermicelli instead of regular rice. I tripled the recipe so that both my husband and I would have enough for quick lunches for a couple of days. The kids don't care for left-overs, but we DO!"

julieolson User ID: 1510322 5461
Reviewed Oct. 5, 2011

"We all enjoyed this meal, but I had to double the recipe to get enough for my large family! It was a bit tangy, so I may use less vinegar next time! We like it a little more sweet and a bit less sour! :)"

spronovo User ID: 3118526 4681
Reviewed Jun. 14, 2011

"Liked that I had all the ingredients on hand for this recipe but would rate the flavour as average. Not enough bite to it."

nanny-bags User ID: 1907672 5156
Reviewed Apr. 3, 2011

"Delicious! Just the right amount of tanginess - kids liked it too! A keeper!"

Nana Jo Jo User ID: 4486803 5458
Reviewed Mar. 31, 2011

"This is a delicious dish. I will def make this again!!!!!"

yardroc User ID: 5468149 6909
Reviewed Mar. 21, 2011

"I added some stir-fry vegetables. It was terrific and the whole family loved it."

sboes User ID: 4648477 4431
Reviewed Dec. 27, 2009

"I made this with left over pork - so I just added it towards the end. Big hit with the kids, too!"

cdbdga User ID: 3142440 6907
Reviewed Dec. 21, 2009

"My family loved this recipe and we for sure will be making this in the near future. So, so good."

Loading Image

Wine Pairings

Light-Bodied White Wine

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