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Homemade Sweet-and-Sour Pork

I stir up a homemade sauce for this colorful combination of tender meat, crunchy vegetables and tangy pineapple. Serve my sweet-and-sour pork over hot rice, chow mein noodles or both. —Eleanor Dunbar, Peoria, Illinois
  • 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


  • 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.
  • 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.
Nutrition Facts
1-1/4 cups: 389 calories, 10g fat (3g saturated fat), 55mg cholesterol, 490mg sodium, 53g carbohydrate (44g sugars, 3g fiber), 24g protein.

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  • kay49038
    Apr 11, 2020

    I used deluxe stir fry vegetables

  • Kimberly
    Jan 9, 2020

    Made this exactly as written and it was so easy and came out perfect. This is one I'm definitely going to make again and again. Thank you!

  • Gard
    Dec 21, 2019

    OK, I didn't do it just like you said. Tasted darn fine! This seems to be a generic recipe and seems to me to be a leftover dish more like fried rice. Yours is one of many. I think that this should be brought out in the recipe. This could be done by suggesting alternate ingredients; I was out of ginger; this was not a killer. The balance between meat, veggies and sauce is a matter of personal taste and what is in the cupboard. My cauliflower did not hurt a thing. I thought I'd be shy of the pork but didn't hurt. Please point out that your recipe is a starting point [and a good one!].

  • wikershine
    Aug 17, 2019

    I made this tonight and it was very tasty and simple to make. I happened to have a fresh sweet pineapple on hand, so I used that. Will definitely make again!

  • cpa111203
    Jun 3, 2019

    Making this tonight for dinner. I made it in advance and tasted it! So flavorful and good. I know my boys will love it. Made extra to freeze for a later meal.

  • Leslie
    Jun 21, 2018

    This didn't take too long and was delicious. I switched out the pineapple with diced peaches and mango because my son ate the pineapple. I also added some red pepper flakes. The peach and mango added some different flavor. I served it with vegetable dumplings and brown rice. I will definitely make it again.

  • saburo
    Mar 21, 2018

    easy and delicious

  • Rebecca
    Mar 20, 2018

    I made this the other night, and followed the recipe exactly. It was perfect! Better than take-out. I served it over jasmine rice with hot sauce on the side (I like a little kick!)

  • bmlink627
    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!

  • clouda9
    Apr 4, 2013

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