Thai Sweet and Sour Pork

Sweet and Sour Pork entree
Paul Poplis / Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
803 Calories
34g Fat
52g Carbs
74g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 803
% Daily Value*
Total Fat 34g 43%
Saturated Fat 11g 57%
Cholesterol 201mg 67%
Sodium 3748mg 163%
Total Carbohydrate 52g 19%
Dietary Fiber 8g 28%
Total Sugars 31g
Protein 74g
Vitamin C 180mg 902%
Calcium 360mg 28%
Iron 9mg 52%
Potassium 2576mg 55%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet and sour is traditionally Chinese, but can also be found in many Southeast-Asian cuisines including Thai. This recipe is very straight-forward to make, and the pork turns out tangy-delicious. I served mine up with sticky rice, which made for quite a wonderful dinner. Use pork spare ribs if you can, or substitute pork tenderloin (or chicken breast/thighs for sweet and sour chicken). You can choose to make it spicy or milder according to your liking. Because it includes vegetables, this recipe makes for a perfect all-in-one dish any night of the week.


  • 1 1/2 pounds pork


  • 2 teaspoons cornstarch

  • 1/4 cup soy sauce

  • 3 tablespoons sherry

  • 1/3 cup shallot

  • 3 cloves garlic

  • 6 teaspoons ginger

  • 1 1/2 cups snow peas

  • 4 cup, shredded bok choy

  • 1 cup mushrooms, sliced

  • 1 pepper bell pepper

  • Fresh cilantro, for garnish

Sweet & Sour Sauce:

  • 3/4 cup stock chicken

  • 1/4 cup ketchup

  • 1/4 cup brown sugar

  • 1 tablespoon vinegar

  • 3 tablespoons fish sauce

  • 2 tablespoons soy sauce

  • 1 red chile pepper, minced, or 1 to 3 teaspoons chili sauce or 1/2 to 1 teaspoon cayenne pepper

  • 1 tablespoon lemon juice

  • 6 strips lime leaves

  • 2 teaspoons cornstarch, dissolved in 3 to 4 tablespoons water

Steps to Make It

  1. Gather the ingredients.

  2. Chop ribs into 2-3 inch segments and place in a bowl. Make the marinade and pour over the ribs. Toss well to coat. Set in the refrigerator to marinate while you prepare the other ingredients.

  3. Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the shallot, garlic, and ginger. Stir-fry 1 minute to release the fragrance.

  4. Add the sweet & sour sauce ingredients—except the lime leaves and cornstarch-water. Stir and bring to a boil.

  5. Add the marinated pork plus the lime leaf strips and mushrooms. Stir well. Reduce heat to medium or medium-low (so pork is gently simmering). Cover and simmer 10-12 minutes, stirring occasionally.

  6. Add the bell pepper and snow peas, stirring them in. Simmer 3-4 more minutes, or until vegetables have softened but still retain their color, and the pork is cooked.

  7. Add the baby bok choy and cornstarch-water mixture. Stir well. The sauce will thicken in 1-2 minutes, which is just long enough to cook the bok choy (you want it still crisp).

  8. Reduce heat to low and taste-test, adding more fish sauce for more salt/flavor, or more sugar if you prefer it sweeter. Top with the fresh coriander and serve with plain rice, Sticky Rice, or Coconut Rice.