Homemade Sweet and Sour Pork, a delicious and healthier alternative to the overly sweet version found on the take-out menu. This quick and easy skillet meal comes together in less than twenty minutes, making it the perfect choice for a weeknight dinner.
This sweet and sour pork has always been a favorite in my house. The flavors are spot-on, the meat is tender and the veggies remain perfectly crunchy.
I’ve never been a fan of that thick, red sweet and sour pork you find in Chinese food buffet lines with deep-fried meat. This homemade alternative is something you’ll feel better about making.
What makes it even better is how little effort it takes to get it on the table. Whether you serve it plain or over rice to soak up the sauce, it’s a winner.
Why I Love This Homemade Sweet and Sour Pork Recipe
- I appreciate the slightly healthier twist compared to typical take-out versions.
- I appreciate getting all the taste without any compromise on flavor.
- It’s one of my staple go-to meals for busy nights, thanks to its quick and easy preparation.
Ingredients and Substitutions
- Balsamic vinegar: Intensely flavored to add rich flavor. I might substitute with red wine vinegar for a different tang, but it will lack the sweetness of balsamic.
- Soy sauce: Make sure it’s low-sodium. If needed, tamari can be a good alternative or coco aminos.
- Cornstarch: Used to thicken the sauce. In a pinch, arrowroot powder could be used.
- Ketchup: Adds sweetness and acidity. Feel free to substitute with a low sugar ketchup or sub in tomato paste with a pinch of sugar for sweetness.
- Granulated sugar: Adds sweetness. You could try honey or just less sugar, but it will have an effect on the consistency of the sauce.
- Peanut or vegetable oil: Any other high temperature oil will work.
- Kosher salt: You can use any salt you prefer, just adjust the amount depending on the size of salt crystals.
- Pork tenderloin: This is NOT the same cut as pork loin. You could substitute with chicken for a sweet and sour chicken alternative. I would use chicken thighs.
- Garlic: Regular sized cloves. Garlic powder is a quick substitute when fresh garlic is out of reach.
- Carrots: Adds texture and sweetness.
- Scallions: Green parts only for a little onion flavor.
- Snow peas: Adds that expected crunch. I’ve used sugar snap peas or green beans to maintain that crisp bite.
How To Make Sweet and Sour Pork
- Step one: Grab a medium-sized bowl and give the pork a good toss with 1/2 tablespoon of balsamic vinegar and a pinch of salt.
- Step two: In yet another small bowl, mix together the remaining vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons of sugar, 1/3 cup of water, and half a teaspoon of kosher salt.
- Step three: In a large skillet, crank up the heat with 2 tablespoons of oil. Toss in the pork and give it a slow stir until it goes mostly opaque, which takes about 2 minutes. Scoop out the pork with a slotted spoon and move it to a plate. Give the skillet a quick wipe-down.
- Step four: Heat the remaining 1 tablespoon of oil in the skillet. Quickly stir-fry the garlic with a pinch each of salt and sugar for just 15 seconds to avoid burning. Add carrots and scallions, stir-frying until crisp-tender, around 2 minutes. If the mixture seems dry, add a little water—just a bit.
- Step five: Finally, incorporate the pork, snow peas, and soy sauce mixture; stir until the pork is cooked through and the sauce thickens, which usually takes about 3 minutes.
Recipe Tips
- Take the time to prepare the pork, removing excess fat and silverskin.
- Make sure pork is cut in consistently small, bite-sized pieces so it cooks evenly. Small pieces also prevents over-cooking.
- Slice and dice your veggies earlier in the day for quicker assembly.
- Add red pepper flakes or hot sauce for a spicy kick.
- Try it over brown rice or quinoa instead of white rice.
- Double the sauce for extra drizzling if you like it saucier.
- Feel free to use a wok if you prefer.
Recipe FAQs
- Can I switch up the veggies in the recipe? Feel free to mix and match veggies based on what you have. Bell peppers, broccoli, or water chestnuts can be excellent additions or substitutions.
- Can I use a different protein instead of pork? Yes, other proteins like chicken, beef, or tofu are great alternatives for this sweet and sour pork.
- Can I reheat sweet and sour pork? Yes. For individual portions, place them in a microwave-safe bowl. Heat partially, stir, and heat again until warmed to your liking.
- What’s the stovetop reheating method for sweet and sour pork? Toss any leftovers into a skillet over medium heat. Cook until warmed through and sizzling.
- Can sweet and sour pork be frozen? Freeze it in airtight containers or freezer bags once fully cooled for up to three months.
More Classic Take-Out Recipes
- Dan Dan Pork
- Plum Spiced Chicken
- Chicken and Snow Peas
- Shrimp Stir Fry
- Kung Pao Chicken
- Egg Foo Yong
- Air Fryer Bang Bang Shrimp
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Sweet and Sour Pork
Ingredients
- 1 lb. pork tenderloin, trimmed of excess fat and silverskin removed, cut into 1/2" pieces
- 2-1/2 tbsps balsamic vinegar divided
- kosher salt used in several places
- 2 tsps low sodium soy sauce
- 1 tbsp cornstarch
- 3 tbsps ketchup
- 3 tbsps granulated sugar a pinch more for the garlic
- 1/3 cup water
- 3 tbsps peanut oil vegetable oil, divided
- 3 cloves garlic, minced
- 2 carrots, thinly sliced
- 3 scallions, cut into 1/2" pieces
- 3 cups snow peas, cut in half
Instructions
- In a medium-sized bowl, toss pork with 1/2 Tablespoon balsamic vinegar and a pinch of salt.1 lb. pork tenderloin, trimmed of excess fat and silverskin removed, cut into 1/2" pieces, 2-1/2 tbsps balsamic vinegar, kosher salt
- In a another small bowl, combine remaining 2 Tablespoons vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and half teaspoon kosher salt.2 tsps low sodium soy sauce, 1 tbsp cornstarch, 3 tbsps ketchup, 3 tbsps granulated sugar, 1/3 cup water
- Heat 2 Tablespoons oil in a large skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove pork with a slotted spoon and transfer to a plate. Discard oil and wipe out the skillet.3 tbsps peanut oil
- Heat the remaining 1 Tablespoon oil in the skillet, then stir fry the garlic with a pinch each of salt and sugar (only 15 seconds or it will burn). Add carrots and scallions and "stir-fry" until crisp tender, 2 minutes. (If mixture seems dry add a little bit of water, just a little.) Add pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.3 cloves garlic, minced, 2 carrots, thinly sliced, 3 scallions, cut into 1/2" pieces, 3 cups snow peas, cut in half
Notes
Nutrition
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