Sweet and Sour Pork

My homemade sweet and sour pork is a healthier twist on the overly sweet take-out version. I like keeping the flavors balanced without it being too sugary, and it still comes together in under twenty minutes. It’s one of those easy skillet meals that’s perfect for a busy weeknight.

Sweet and Sour Pork

Sweet and sour pork has always been a go-to in my house. The flavors are just right, the meat is tender, and the veggies stay nice and crunchy. It’s one of those dishes that everyone can agree on.

I’ve never really liked that thick, red sweet and sour pork you find at buffets, especially with all the deep-fried meat. This homemade version feels so much better to make and eat. Plus, it’s super easy to whip up, whether you serve it plain or over rice to soak up the sauce. It’s a winner.

Why I Love This Recipe

• I really like the slightly healthier twist compared to typical take-out versions.
• It’s nice to enjoy all that flavor without sacrificing anything.
• This has become one of my favorite meals for busy nights because it’s so quick and easy to whip up.

Ingredients

Here’s a rundown of the ingredients you’ll need for this sweet and sour pork, along with some easy swaps if you’re missing anything.

• Balsamic vinegar: Adds a rich flavor. You can swap it for red wine vinegar if you want a different tang, but it won’t be as sweet.
• Soy sauce: Go for low-sodium. Tamari or coconut aminos work too.
• Cornstarch: This thickens the sauce, but you can use arrowroot powder if you’re in a pinch.
• Ketchup: Brings sweetness and acidity. Low-sugar ketchup works, or you can use tomato paste with a pinch of sugar.
• Granulated sugar
• Peanut or vegetable oil
• Kosher salt
• Pork tenderloin: Different from pork loin. If you want a sweet and sour chicken version, chicken thighs work well.
• Garlic
• Carrots: Adds texture and a bit of sweetness.
• Scallions: Just the green parts for a mild onion flavor.
• Snow peas: For that crunch. Sugar snap peas or green beans also work great if you want to keep the crispiness.

How I Make Sweet and Sour Pork

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: In a medium-sized bowl, toss the pork with 1/2 tablespoon of balsamic vinegar and a pinch of salt. I like to give it a quick stir to make sure everything’s coated evenly.
• Step Two: In another small bowl, combine the remaining 2 tablespoons of vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons of sugar, 1/3 cup of water, and 1/2 teaspoon of kosher salt. Just mix it all together until smooth—it doesn’t take long.
• Step Three: Heat 2 tablespoons of oil in a large skillet over high heat. Add the pork and stir it slowly until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer it to a plate. Don’t forget to discard the oil and wipe out the skillet—it keeps everything fresh for the next step.
• Step Four: Heat the remaining 1 tablespoon of oil in the same skillet. Stir-fry the garlic with a pinch of salt and sugar for just 15 seconds (trust me, it can burn fast). Add the carrots and scallions, and stir-fry until crisp-tender, about 2 minutes. If it seems a little dry, add a small splash of water—just a little bit does the trick.
• Step Five: Add the pork, snow peas, and soy sauce mixture back into the skillet. Stir everything together until the pork is cooked through and the sauce thickens, about 3 minutes.
• Step Six: If you have a wok, go ahead and use that instead of a skillet—it works great for this recipe!

Recipe Tips

Here are some tips and tricks I’ve picked up from making this sweet and sour pork that make the process easier and more delicious.

• I always take a moment to prep the pork, trimming off any excess fat and silverskin.
• I like to cut the pork into small, bite-sized pieces so it cooks evenly and doesn’t overcook.
• I usually slice and dice my veggies earlier in the day to make assembly a breeze later on.
• If you want a spicy kick, toss in some red pepper flakes or hot sauce.
• It’s great over brown rice or quinoa instead of white rice for a change.
• If you love sauce, go ahead and double it for extra drizzling.
• Feel free to mix and match veggies based on what you have. I’ve used bell peppers, broccoli and water chestnuts as substitutions.

Storage and Freezing

Here are some easy tips for storing leftovers and reheating sweet and sour pork, so you can enjoy it again later.

• I usually reheat sweet and sour pork in the microwave. I put individual portions in a microwave-safe bowl, heat them partially, give them a stir, and then heat again until they’re warmed to my liking.
• For reheating on the stovetop, I toss any leftovers in a skillet over medium heat and cook until they’re warmed through and sizzling.
• If I have extra, I freeze it in airtight containers or freezer bags once it’s fully cooled. It’ll stay good for up to three months.

More Classic Takeout Recipes 

Here’s a collection of classic takeout recipes that you can easily make at home.

• Dan Dan Pork
• Plum Spiced Chicken
• Chicken and Snow Peas
• Shrimp Stir Fry
• Kung Pao Chicken
• Ground Pork Ramen
• Air Fryer Bang Bang Shrimp
• Mongolian Beef Noodles

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Print Recipe

5 from 14 votes

Sweet and Sour Pork

Homemade sweet and sour pork is a healthier twist on the overly sweet take-out version. The flavors stay balanced without being too sugary, and it still comes together in under twenty minutes. It’s one of those easy skillet meals that’s perfect for a busy weeknight.

Prep Time10 minutes mins

Cook Time7 minutes mins

Total Time17 minutes mins

Course: Main Course

Cuisine: American, Chinese

Keyword: Sweet and Sour Pork

Servings: 4 people

Calories: 538kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Knife
• skillet

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 the pork with 1/2 tablespoon of 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 another small bowl, combine the remaining 2 tablespoons of vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons of sugar, 1/3 cup of water, and 1/2 teaspoon of 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 of oil in a large skillet over high heat. Add the pork and stir slowly until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer it to a plate. Discard the oil and wipe out the skillet
  3 tbsps peanut oil
• Heat the remaining 1 tablespoon of oil in the skillet, then stir-fry the garlic with a pinch of salt and sugar (only for 15 seconds, as it can burn quickly). Add the carrots and scallions, and stir-fry until crisp-tender, about 2 minutes. If the mixture seems dry, add a small splash of water. Add the pork, snow peas, and soy sauce mixture, stirring until the pork is cooked through and the sauce has 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

Video

Notes

Cooking: If you have a wok, feel free to use it for this recipe.

For optimal outcomes when preparing this sweet and sour pork, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Sweet and Sour Pork

Amount Per Serving (299 g)

Calories 538 Calories from Fat 173

% Daily Value*

Fat 19.2g30%

Saturated Fat 4.1g26%

Polyunsaturated Fat 5g

Monounsaturated Fat 8.2g

Cholesterol 110mg37%

Sodium 410mg18%

Potassium 768mg22%

Carbohydrates 40.5g14%

Fiber 6g25%

Sugar 32g36%

Protein 45g90%

Vitamin A 114IU2%

Vitamin C 144mg175%

Calcium 16mg2%

Iron 29mg161%

* Percent Daily Values are based on a 2000 calorie diet.

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