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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 serving (1 each) equals 333 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 1,190 mg sodium, 35 g carbohydrate, 2 g fiber, 25 g protein.

Reviews for Sweet-and-Sour Pork

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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."

Reviewed Mar. 9, 2015

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

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!"

Reviewed Apr. 22, 2014

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

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!"

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!"

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! :)"

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."

Reviewed Apr. 3, 2011

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

Reviewed Mar. 31, 2011

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

Reviewed Mar. 21, 2011

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

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!"

Reviewed Dec. 21, 2009

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

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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.