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Sweet and Sour Pork with Pineapple

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Sweet and Sour Pork with Pineapple

      • Medium




      Sweet and Sour Pork with Pineapple

      Prep Time: 20 minutes
      Cook Time: 10 minutes
      Total Time: 30 minutes
      Course: Main Course
      Cuisine: Asian
      Keyword: Asian, chines, Ground pork, Pineapple
      Servings: 2 people
      Calories: 1219kcal


      To marinade the pork

      • 12 oz Pork - Cubed
      • 1 tbsp Rice wine or dry sherry
      • 1 tbsp Pineapple juice from can
      • 1/4 tbsp Soy sauce
      • 1 ea Eggs - beaten
      • 1 tbsp Cornstarch
      • 1/4 tsp Baking soda

      For the Sweet and Sour Sauce

      • 3 tbsp Ketchup
      • 2 tbsp Sugar Stevia as an alternative
      • 2 tbsp Pineapple juice from can
      • 2 tbsp Soy sauce
      • 4 oz Water
      • 1 tbsp Cornstarch

      To cook the pork

      • 4-6 tbsp Cornstarch
      • 2 tbsp Canola oil
      • 2 ea Garlic cloves, minced
      • 1/2 ea green pepper, chopped 1" pieces
      • 1/2 ea Red Bell Pepper 1" pieces
      • 4 sl Canned pineapple in chunks


      To marinade the pork

      • Cut the pork against the grain into 3/4 inch cubes.
      • place the pork in a large glass baking dish or bowl then add the canned pineapple juice. Massage the juice into the meat then add the rice wine and massage it in again. Add the soy sauce, beaten egg, baking soda and cornstarch. Massage for a final time and set aside to marinade. It can also marinade in the refirgerator overnight.

      To prepare the Chinese Sweet and Sour Sauce

      • In a smll bowl, whisk together the water, sugar (or sweetener), canned pineapple juice, soy sauce and cornstarch and set aside.

      To cook the pork

      • Put 6 tablespoons of cornstarch on as plate. Toss the pork pieces in the cornstarch, shaking off any excess. Separate the pieces and allow to rest in the cornstarch for 5 minutes before cooking.
      • In a large wok or heavy skillet, heat 2 tablespoons of canola oil to medium heat. Place the pork in the pan in a single layer and allow it to crisp up on the one side without turning. Turn and repeat for a further 2-3 minutes to crisp the other side. Do not crowd the pan or it will not crisp. Remove the pork to a dish

      To stir fry

      • In the same pan with the heat at medium add the garlic and stir fry for 1 minute then add the ketchup and stir fry for s further minute.
      • Add the bell peppers and fry for 1 minute.
      • Increase the heat to high and add the sweet and sour sauce and the pineaple chunks. Stir fry for 2 minutes, add the pork and quickly stir fry for 1 minute.
      • Serve immediately with a side of rice.


      Serving: 12g | Calories: 1219kcal | Carbohydrates: 216g | Protein: 36g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 1582mg | Potassium: 885mg | Sugar: 36g | Vitamin A: 222IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 3mg
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      Ian Cooks

      TasteofCotswoldDowns.com site owner

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