Sweet and Sour Pork with Bell Peppers and Pineapple

Introduction

Sweet and Sour Pork is a timeless Chinese takeout classic that has won hearts across the globe. Juicy pork bites are coated in a light, crispy batter and tossed in a vibrant sauce that balances tangy, sweet, and savory flavors. The addition of colorful bell peppers and juicy pineapple chunks gives this dish its signature freshness and tropical flair.

It’s a feast for the senses—crispy textures, bold flavors, and beautiful colors all in one dish. Whether served over fluffy steamed rice or alongside noodles, this recipe makes for a satisfying family meal or an impressive dish for entertaining.

Why I Love This Recipe

I love this recipe because it captures so many contrasts in one dish—crispy yet juicy pork, sweet yet tangy sauce, and fresh yet comforting flavors. The combination of golden fried pork with the vibrant crunch of bell peppers and the burst of pineapple makes every bite exciting and satisfying. It’s colorful, fun to cook, and always a crowd-pleaser at the table.

What makes it extra special for me is the balance: the sauce is not overwhelmingly sweet, but perfectly tangy with just enough richness to coat the pork and veggies. It feels indulgent like takeout but fresher and more vibrant when made at home. Whether I’m cooking for family or serving guests, this dish never fails to bring smiles and second helpings.

Why It’s a Must-Try Dish

This dish is a must-try because it’s the perfect balance of flavors, textures, and colors that make a meal both comforting and exciting. The crispy pork brings a satisfying crunch, while the tangy-sweet sauce with pineapple adds brightness and depth. The bell peppers not only add freshness and crunch but also make the dish vibrant and appetizing.

It’s also incredibly versatile—perfect for weeknight dinners, weekend gatherings, or even as part of a festive spread. Cooking it at home means you can enjoy the same restaurant-quality flavors without any shortcuts, using fresh ingredients tailored to your taste. If you want a dish that’s both family-friendly and impressive enough for guests, this recipe is one you’ll come back to again and again.

Preparation & Cooking Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Servings & Nutrition

• Servings: 4
• Calories: ~480 per serving (with rice, ~600)

Cuisine & Course

• Cuisine: Chinese
• Course: Main Course

Ingredients

For the Pork:

• 1 lb (450 g) pork tenderloin or pork shoulder, cut into bite-sized cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp soy sauce
• 1 egg
• 1/2 cup cornstarch (or a mix of cornstarch and flour)
• Oil, for deep frying

For the Sauce:

• 1/3 cup ketchup
• 1/4 cup rice vinegar (or white vinegar)
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1/2 cup pineapple juice (from canned pineapple chunks)

For the Stir-Fry:

• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper (optional), cut into 1-inch pieces
• 1 small onion, cut into chunks
• 1 cup pineapple chunks

Simple Cooking Directions

1. Marinate pork, coat in cornstarch, and deep-fry until golden.
2. Prepare the sweet and sour sauce until thickened.
3. Stir-fry bell peppers, onion, and pineapple.
4. Toss everything together in the sauce and serve hot over rice.

Step-by-Step Preparation

1. Prepare the Pork:
   • Season pork cubes with salt, pepper, and soy sauce. Add the egg and toss to coat.
   • Dredge pork in cornstarch until evenly coated.
2. Fry the Pork:
   • Heat oil in a deep skillet or wok. Fry pork in batches for 3–4 minutes until golden and crispy. Remove and drain on paper towels.
3. Make the Sauce:
   • In a saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Bring to a simmer.
   • Add cornstarch slurry and stir until the sauce thickens.
4. Stir-Fry Veggies:
   • In a wok or skillet, heat a little oil. Add onion and bell peppers, stir-frying for 2–3 minutes until slightly tender but still crisp. Add pineapple chunks.
5. Combine Everything:
   • Add fried pork to the wok with the veggies. Pour in the sauce and toss until all ingredients are coated.
6. Serve:
   • Transfer to a serving dish and enjoy hot over steamed rice.

How to Serve

• Traditionally served with steamed jasmine rice.
• Can also be paired with fried rice or noodles.
• Garnish with sesame seeds or chopped green onions for added flavor.

Recipe Tips

• Double-fry pork for extra crunch.
• Don’t overcook the bell peppers—they should remain crisp.
• Use fresh pineapple for extra juiciness if available.

Variations

• Chicken Version: Swap pork for chicken breast or thighs.
• Vegetarian: Use crispy tofu instead of pork.
• Spicy Kick: Add chili flakes or fresh chilies to the sauce.
• Low-Carb: Skip the cornstarch batter and stir-fry pork directly.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze pork separately from sauce and veggies for up to 2 months. Reheat and toss together before serving.

Special Equipment Needed

• Wok or large skillet
• Deep-frying pot (or heavy-bottomed pan)
• Slotted spoon
• Mixing bowls

Conclusion

Sweet and Sour Pork with Bell Peppers and Pineapple is a dish that truly celebrates flavor, texture, and color. With its crispy pork, tangy-sweet sauce, and fresh veggies, it’s a family-friendly recipe that never fails to impress. Whether for a weeknight dinner or a festive occasion, this dish brings restaurant-quality flavor straight to your home kitchen.

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Sweet and Sour Pork with Bell Peppers and Pineapple

Author: admin Cuisine: Chinese Courses: Chicken

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 4 Calories: 480 per serving

Description

Sweet and Sour Pork is a timeless Chinese takeout classic that has won hearts across the globe. Juicy pork bites are coated in a light, crispy batter and tossed in a vibrant sauce that balances tangy, sweet, and savory flavors.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pork:

• 1 lb (450 g)
• 1 tsp salt
• ¹⁄₂ tsp black pepper
• 1 tbsp soy sauce
• 1 egg
• ¹⁄₂ cup cornstarch (or a mix of cornstarch and flour)
• Oil, for deep frying

For the Sauce:

• ¹⁄₃ cup ketchup
• ¹⁄₄ cup rice vinegar (or white vinegar)
• ¹⁄₄ cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp 1 cornstarch mixed with 2 tbsp water (slurry)
• ¹⁄₂ cup pineapple juice (from canned pineapple chunks)

For the Stir-Fry:

• 1 red 1 bell pepper, cut into 1-inch pieces
• 1 green 1 bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper (optional)
• 1 small onion, cut into chunks
• 1 cup pineapple chunks

Instructions

1. Prepare the Pork : Season pork cubes with salt, pepper, and soy sauce. Add the egg and toss to coat.Dredge pork in cornstarch until evenly coated.
2. Fry the Pork : Heat oil in a deep skillet or wok. Fry pork in batches for 3–4 minutes until golden and crispy. Remove and drain on paper towels.
3. Make the Sauce : In a saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Bring to a simmer.Add cornstarch slurry and stir until the sauce thickens.
4. Stir-Fry Veggies : In a wok or skillet, heat a little oil. Add onion and bell peppers, stir-frying for 2–3 minutes until slightly tender but still crisp. Add pineapple chunks.
5. Combine Everything : Add fried pork to the wok with the veggies. Pour in the sauce and toss until all ingredients are coated.
6. Serve : Transfer to a serving dish and enjoy hot over steamed rice.

Keywords: Sweet and Sour Pork with Bell Peppers and Pineapple