← Back to Search Results
stir-frying Chinese
Sweet-and-Sour Pork Recipe-3150

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0


This recipe captures the sparkling flavors of classic sweet-and-sour dishes, without the heaviness and effort of frying battered chunks of pork. You’ll want lots of rice, noodles, couscous, or grains with which to savor the sauce. You can make this with chicken, shrimp, or tofu, adjusting the cooking time according to which protein you choose. The ingredient list looks long, but once you cook the simple sweet-and-sour sauce and stir together the seasonings for the pork, you’ll be just a toss or two away from an extraordinarily delicious and beautiful dish.


  • 2 tablespoons dry sherry or Shaoxing rice wine
  • 1 tablespoon soy sauce
  • 1 teaspoon salt


  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • ½ cup chicken stock or vegetable stock
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons ketchup
  • 1 tablespoon pineapple juice from canned pineapple chunks or orange juice


  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons chopped garlic
  • ¾ cup coarsely chopped red and green bell peppers
  • ½ cup coarsely chopped onion
  • ½ cup canned or fresh pineapple chunks
  • 8 ounces thinly sliced pork
  • 3 tablespoons chopped green onion


In a small bowl combine the sherry, soy sauce, and salt and stir well.

To make the sweet and sour sauce: In a small bowl combine the water and cornstarch, and stir to mix them well. Set aside. Combine the chicken stock, vinegar, sugar, ketchup, and pineapple juice in a small saucepan. Stir with a fork or a whisk to combine everything well. Bring to a gentle boil over medium heat and cook 1 minute. Stir in the cornstarch mixture and cook just until the sauce becomes shiny and thickened. Remove from the heat and keep warm.

Set a serving platter by the stove, to hold the peppers and onions after their initial cooking, as well as the finished dish.

Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan. Add the ginger and garlic, toss well and cook until fragrant about 15 seconds. Add the bell peppers and onions and cook, tossing often, until fragrant and beginning to wilt. Add the pineapple and cook 1 minute more. Scoop the mixture onto the serving platter, leaving as much liquid behind as possible, and set aside.

Let the pan heat up again, and scatter in the pork. Spread it out into a single layer, and cook undisturbed until the edges change color, about 30 seconds. Toss well and cook, tossing often, until most of the pork is no longer pink.

Add the sherry-soy sauce mixture and toss well. Return the bell pepper mixture to the pan and toss to mix everything together well. Add the sweet-and-sour sauce and cook, tossing often, until all the ingredients are evenly seasoned. Add the green onion and toss again. Transfer to a serving platter and serve hot or warm.

© 2008 Nancie McDermott

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

264kcal (13%)
1070mg (45%)
15g (23%)
3g (16%)
34mg (11%)
11mcg RAE (0%)
37mg (61%)
23mg (2%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?