Sweet and Sour Pork With Pineapple Recipe

Sweet and Sour Pork
The Spruce
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 Portions (4 Servings)
Ratings (108)

This sweet and sour pork with pineapple recipe is a favorite Cantonese dish in both America and China. Adding a bit of pineapple gives it an extra sweet kick of flavor that anyone would enjoy. This style of cooking with sauces is popular in much of Cantonese cuisine. The sauce recipe included here can be incorporated into other meals if desired. While this dish isn't the simplest of meals to prepare, the outcome is truly worth the effort.  

What You'll Need

  • For the Stir-Fry:
  • 1 pound/450 grams pork tenderloin (cut it into 1-inch cubes)
  • 3 1/2 ounces/100 grams fresh pineapple (or you can use canned pineapple, cut it into 1-inch chunks)
  • 1/2 yellow bell pepper (cut into 1-inch diamond shape)
  • 1/2  green bell pepper (cut into 1-inch diamond shape)
  • 1/2 white onion (diced small)
  • Garnish: 1/2 tablespoon white sesame
  • 1 clove of garlic (sliced)
  • 1 1/5 pints/750 mL oil for deep-frying the pork
  • For the Pork Marinade:
  • 1 egg (lightly beaten)
  • 3 tablespoons corn flour
  • 1 tablespoons plain flour
  • 2 cloves garlic (minced)
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon rice wine
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon cooking oil
  • For the Sweet and Sour Sauce:
  • 1 cup/200 mL water
  • 1/2 cup/100 mL ketchup
  • 1/2 cup/100 mL rice vinegar
  • 1/2 cup/100 grams rock sugar ​(or caster sugar)
  • 1/2 tablespoon potato starch (mixed with 1 tablespoon water)
  • Salt to taste

How to Make It

Prepare Sweet and Sour Sauce

  1. Take a saucepan and put all the ingredients in the saucepan and mix evenly before you start cooking.
  2. You must stir the sauce all the time just in case the sauce turns lumpy.
  3. Bring the sauce to a boil then turn the fire to the lowest temperature and simmer until the sauce texture has turned thick and sticky. Then it’s ready.

Cooking the Meat

  1. Marinate pork with soy sauce, rice wine, five-spice powder, ground white pepper and minced garlic for 10 minutes.
  1. Add egg, corn flour, and plain flour into step 1 and mix them evenly. Keep it in the refrigerator for 30 minutes.
  2. Make the sweet-sour sauce as the instructions show.
  3. Heat up 3 cups/750 mL oil in a wok or deep saucepan to 325 F/170 C. You can test the oil temperature by dip a little bit of the pork marinade with a chopstick and put it in the oil to see if the oil starts to bubble immediately. If the oil immediately bubbles then the temperature is correct.
  4. Gently slide in the pork tenderloin cubes and deep-fry until golden brown in color.
  5. Line a couple sheets of kitchen towel on a plate and place the cooked pork onto the plate.
  6. Heat up 1 tablespoon oil in a wok and stir-fry 1 clove garlic and onion until the fragrant comes out.
  7. Add bell peppers and pineapple into the wok and stir-fry for 30 seconds.
  8. Add the pork back into the wok with all the vegetable and pineapple.
  9. Add the sweet and sour sauce to the wok and mix evenly. You can alter the amount of sweet and sour sauce you want to use.
Nutritional Guidelines (per serving)
Calories 732
Total Fat 20 g
Saturated Fat 5 g
Unsaturated Fat 9 g
Cholesterol 147 mg
Sodium 1,472 mg
Carbohydrates 95 g
Dietary Fiber 7 g
Protein 44 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)