This sweet and sour pork stir-fry brings together crispy pork, crisp-tender vegetables, and a bright sauce with just the right tang. It cooks up fast, and it’s sweet, savory, and just a little sticky all rolled into one. Perfect for those nights when takeout sounds tempting but homemade wins.
In This Recipe
Why Make This
- Ready in 25 minutes or less
- Can be cooked in a skillet or wok
- Colorful, crunchy veggies and golden pork
- Sweet and tangy sauce from pantry staples
- Less expensive than takeout
- Family-friendly and easy to customize
What To Know Before Starting
How do you keep pork tender in a stir-fry?
Slice pork thin against the grain, coat it with cornstarch, and cook over medium-high heat. Toss or stir while cooking. Let it rest briefly after searing.
Can I make sweet and sour pork stir-fry without a wok?
Yes. A large or cast-iron skillet works just as well. The key is using medium-high heat and not overcrowding the pan.
What vegetables go well in sweet and sour pork stir-fry?
Bell peppers, onions, and pineapple are classic. You can also use broccoli or snap peas cook them quickly.
What’s the best way to reheat leftover pork stir-fry?
Reheat in a skillet over medium-high heat for 3–4 minutes. Add a splash of water or sauce if needed. Avoid microwaving.
Ingredients
How to Make the Perfect Stir Fry
- Prepare all your ingredients ahead of time, including slicing, draining the pineapple, and preparing the sauce. The steps go quickly, so be ready.
- Make sure your skillet is hot and the oil is shimmering. Do not crowd the pork slices in the pan.
- The pork, green peppers, and onions cook quickly. Keep a close eye on them.
- Pour the sauce into the pan, stir, and simmer until slightly thickened.
Serving Tip
If you are serving this with rice, prepare the rice in advance, but not too far ahead. According to the United States Department of Agriculture (USDA), rice should not sit at room temperature for more than an hour.
More Easy Weeknight Pork Dinners
Recipe
Sweet and Sour Pork Stir-Fry (Better Than Takeout in 25 Minutes)
Ingredients
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/4 cup cornstarch + 1 tsp
- 1 lb pork loin thinly sliced
- 2 tbsp vegetable oil
- 1 bell pepper cored and thinly sliced
- 1/2 red onion halved and thinly sliced
- 1/2 cup pineapple chunks fresh, or canned and drained
- 2 tbsp rice vinegar
Instructions
- In a bowl, whisk 1 tbsp cold water and 1 tsp cornstarch to form a slurry. Whisk in the ketchup, soy sauce, vinegar, and honey. Set aside.
- In a large bowl, toss pork slices in 1/4 cup cornstarch until coated.
- In a large skillet or wok over medium-high heat, add the oil and heat until shimmering. Add pork in a single layer and cook, stirring often, 2 to 3 minutes or until golden and just cooked through. Remove and set aside.
- Add bell pepper and onion to the same pan and sauté, stirring, 3 to 4 minutes until just tender. Add pineapple and stir. Pour the sauce into the pan and simmer until slightly thickened.
- Return pork to the pan and toss to coat in the sauce. Heat through and serve immediately.
Cooks Tips
- Slice pork thin for quick cooking
- Prep everything in advance as everything cooks quickly
- Don’t overcrowd the pan for the initial searing; work in batches if needed
- Add snap peas or broccoli for variety
- Serve over jasmine rice or noodles
Nutrition
More Recipes You May Enjoy
