Sweet and Sour Pork Stir-Fry (Better Than Takeout in 25 Minutes)

sweet and sour pork stir-fry on a plate with white rice

Sweet and Sour Pork Stir-Fry (Better Than Takeout in 25 Minutes)

Course: Main

Cuisine: Asian

Keyword: Easy, Pork, Stir Fry

Difficulty: Easy

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 245kcal

Author: Marilyn

Sweet pineapple and tangy vinegar coat crisp veggies and tender pork in a quick stir-fry that beats takeout. This sweet and sour pork stir-fry is colorful, quick, and completely crave-worthy.

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Ingredients

3 tbsp ketchup
2 tbsp soy sauce
1 tbsp honey
¼ cup cornstarch + 1 tsp
1 lb pork loin thinly sliced
2 tbsp vegetable oil
1 bell pepper cored and thinly sliced
½ red onion halved and thinly sliced
½ cup pineapple chunks fresh, or canned and drained
2 tbsp rice vinegar

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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.

Notes

Tips for Success

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

Variation

Add snap peas or broccoli for variety
Serve over jasmine rice or noodles

Nutrition