Sweet and Sour Pork with Pineapple

A vibrant, better-than-takeout meal featuring tender pork loin, crunchy vegetables, and a perfectly balanced homemade sweet and sour glaze.
Forget the heavy breading and deep-frying—this recipe focuses on fresh flavors and quality ingredients. By marinating the pork in soy sauce and a pinch of cornstarch, you achieve a "velveting" effect that keeps the meat succulent. The sauce uses the natural sweetness of pineapple juice paired with tangy vinegar and savory ketchup for a glossy finish that coats every bite perfectly.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 410
Ingredients Method

Ingredients
  

  • For the Pork & Marinade:
  • 3/4 lb Pork tenderloin cut into cubes
  • 2-3 tsp Soy sauce
  • Pinch of Cornstarch
  • For the Sauce:
  • 1/4 cup Sugar
  • 2 TBSP Ketchup
  • 2 TBSP Soy sauce
  • 1/4 tsp Salt
  • 1/2 cup Water or reserved pineapple juice
  • 1/4 cup Rice Vinegar
  • 1 TBSP Cornstarch dissolved in 4 TBSP water
  • For the Stir-Fry:
  • 1 Carrot peeled and sliced
  • 1/2 Green pepper seeded and cut into chunks
  • 1/2 cup Pineapple chunks

Method
 

  1. Marinate the Pork: Cut the pork tenderloin into cubes. Place in a bowl and marinate with 2-3 tsp soy sauce and a pinch of cornstarch. Set aside.
  2. Mix the Sauce: In a separate bowl, whisk together the sugar, ketchup, soy sauce, salt, water (or pineapple juice), and rice vinegar. Set aside.
  3. Prep the Vegetables: Peel and chop the carrot into 1-inch pieces. Remove seeds from the green pepper and cut into chunks.
  4. Sear the Pork: Heat a skillet or wok over medium-high heat with a little oil. Add the pork cubes and fry until browned and cooked through. Remove pork from the pan and set aside.
  5. Add carrots and bell pepper and stir fry for a minute or two. Remove veggies from the pan and set aside.
  6. Simmer and Thicken: Pour the sauce mixture into the pan and bring to a boil. Add the carrots, green peppers, and pineapple chunks. Stir in the cornstarch/water mixture and simmer until the sauce thickens and becomes glossy.
  7. Combine and Serve: Return the pork to the pan, tossing to coat thoroughly in the thickened sauce. Serve immediately over hot rice.