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  • Writer's pictureLuis and JudyAnn

Simply Savory Sweet and Sour Pork

Updated: Apr 9, 2019

No matter where you go, sweet and sour pork is featured on almost every Chinese restaurant menu. It’s an Asian staple. Coated pieces of meat are deep fried until golden and crunchy, then tossed in a rich and vibrant sauce that packs a balance of sweet and tart flavors.

There's nothing quite as comforting as this recipe for the classic Sweet-and-Sour Pork. A fixture in many restaurants, the beloved dish is perfect for anyone who wants something that isn't too sweet or too sour. You'll love that this recipe is easy to make and includes many ingredients that you likely already have on hand. This Chinese food recipe also uses an assortment of fresh vegetables and spices and results in a delicious meal. Instead of opting for delivery from your favorite restaurant, toss those takeout menus aside and give this sweet and sour pork recipe a try!

Sweet and sour pork is a dish with a reputation problem; sugary and deep-fried, it’s a guaranteed crowd-pleaser often wrongly dismissed as westernized junk. Prepared with care, however, and tailored to your own palate, sweet and sour pork – or, indeed, chicken, fish or tofu – can be as delicious as the first time you tasted it. Savory and crunchy, sweet and tangy: it’s addictive stuff. Treat with caution.

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.


1. 1 pound boneless pork, cut into 1-inch cubes

2. 1/2 cup of rice vinegar

3. 2 Tsp. cracked black pepper

4. 1 Tbs. Canola Oil

5. 1/2 of one white onion cubed

6. 1/4 cup of Kikkoman soy sauce

7. 1/2 cup of tomato paste

8. 1/2 cup of fresh pineapple juice

9. 1 1/2 Tbs. pink Himilayan salt

10. 1/2 cup of diced tomatoes

11. 1/4 cup of ketchup

12. 1/4 cup of corn starch

13. 1/4 cup of water

14. 1 (8 ounce) can of pineapple rings sliced into 1- inch chunks


1. In a large saucepan, brown boneless pork cubes until browned and tender, stirring occasionally.

2. In a medium bowl, combine tomato paste, reserved pineapple juice, rice vineagar, ketchup, cracked black pepper, pink Himalayan salt, diced tomatoes, soy sauce, and corn starch; Blend until smooth. Gradually stir in meat.

3. In a small bowl, combine remaining cornstarch and water, Pour over meat mixture in saucepan.

4. Cook over low heat until thick, stirring constantly. Incorporate pineapple sliced chunks. Cover and simmer over low heat for 6-8 minutes or until vegetables are tender.

5. Serve on a bed of rice, and garnish with scallions.


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