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sweet and sour pork

Sweet and Sour Pork

Homemade Sweet and Sour Pork, a delicious, alternative to the overly sweet version found on the take-out menu.
Course Main Course
Cuisine Chinese
Keyword Sweet and Sour Pork
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 3 people
Calories 538kcal
Author Cathy


  • 1 lb. pork tenderloin, trimmed of excess fat and silverskin removed, cut into 1/2" pieces
  • 2-1/2 tbsps balsamic vinegar
  • kosher salt
  • 2 tsps low-sodium soy sauce
  • 1 tbsp cornstarch
  • 3 tbsps ketchup
  • 3 tbsps granulated sugar
  • 3 tbsps peanut or vegetable oil
  • 3 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 3 scallions, cut into 1/2" pieces
  • 3 cups snow peas, cut in half


  • In a medium-sized bowl, toss pork with 1/2 Tablespoon balsamic vinegar and a pinch of 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.
  • 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.
  • 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.


Feel free to use a wok to make this recipe if you have one.


Calories: 538kcal | Carbohydrates: 40.5g | Protein: 45g | Fat: 19.2g | Saturated Fat: 4.1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8.2g | Cholesterol: 110mg | Sodium: 410mg | Potassium: 768mg | Fiber: 6g | Sugar: 32g | Vitamin A: 114IU | Vitamin C: 144mg | Calcium: 16mg | Iron: 29mg