Sweet-and-Sour Pork

Written by James Schend on May 7, 2012

This iconic recipe can easily be adapted to your individual tastes. Substitute orange juice for the pineapple juice, use boneless, skinless chicken breasts instead of pork, or even use a mixture of chopped vegetables for a vegetarian dish. Serve this dish over hot Jasmine rice.


  • 1 pound pork tenderloin, cut into medium-size cubes
  • 2 tablespoons cornstarch
  • 1 large egg white
  • 1 (8-ounce) can pineapple chunks in juice
  • ¼ cup apple cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 3 tablespoons ketchup
  • 2 teaspoons chili garlic sauce*
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 green bell pepper, chopped
  • Garnish: 1 bunch green onions, thinly sliced


In a large bowl, combine pork, 1 tablespoon cornstarch, and egg white. Toss well to coat. Set aside for at least 15 minutes.

Drain pineapple juice into a separate bowl, reserving pineapple chunks separately. Whisk in remaining tablespoon of cornstarch, vinegar, and next three ingredients with the pineapple juice.

Heat half the oil in a large, non-stick skillet over medium-high heat. Add onion and cook 2 to 3 minutes or until translucent. Add ginger and garlic and cook 30 seconds. Add pork and cook, stirring constantly, 3 to 4 minutes or until pork is ? done. Stir in pineapple chunks and green pepper and cook 2 to 3 minutes or until pepper starts to soften. Add ketchup mixture and bring to a boil. Simmer 1 minute, stirring constantly, or until thickened and pork is cooked.

Serve over rice and garnish with green onions.


Serving size: Approximately 1 cup

Calories: 401; Saturated fat: 2.7 g; Total fat: 13 g; Cholesterol: 89 mg; Sodium: 280 g; Potassium: 724 mg; Carbohydrate: 35 g; Protein: 36 g; 

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