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 :

Average Rating
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."

[email protected] 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