Sweet and Sour Pork

Total Time:
1 hr 12 min
30 min
12 min
30 min

4 to 6 servings

  • 2/3 cup soy sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon minced ginger
  • 1/4 cup flour, plus seasoned flour for dredging
  • 1/4 cup cornstarch
  • 1 pound pork butt, cut into 1-inch cubes
  • Kosher salt and pepper
  • Vegetable oil, for frying
  • 1 cup ketchup
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 ounce honey
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon sesame oil
  • 1/3 cup large diced Vidalia onion
  • 1/3 cup large diced celery
  • 1/3 cup carrots sliced 1/4-inch thick, on a bias
  • 1/3 cup large diced red bell pepper
  • 1/3 cup large diced green bell pepper
  • 1 cup fresh pineapple, cut into 1-inch cubes

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

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4.4 72
I was excited to try this recipe because my family likes sweet and sour pork and I prefer to cook our meals at home. Unfortunately, we did not like this recipe. I used low sodium soy sauce since others commented on the saltiness. However, the biggest disappointment was that the sauce tasted like straight ketchup. Someone posted a sweet and sour sauce recipe and I might try it, otherwise we'll stick to take out for now. item not reviewed by moderator and published
A tasty treat, with a bit of work. My primary change (because I like some heat) was to add a little Sirracha to the saunce, as well as two chopped serranos. One word to the wise for those who find it too salty, remember that a lot of the purchased packaged chops are already in a saline solution, if so, you'll either have to leech it, or reduce the marinade time. If I have to use treated pork, I normally only marinate for 2-4 hours, still have good flavor, but the saltiness is much reduced, especially with low-sodium soy. Good eating all! item not reviewed by moderator and published
This looked tasty on the show, but man I was unprepared for how delicious this was! Everything blended well and my mom raved about it. I'd love to try this with other meats now. Thanks Alton! item not reviewed by moderator and published
One of my first Asian dishes and it turned out great! The only thing I changed was that after I fried up the pork when the recipe says to put the raw vegetables in the pot and dump everything on top I chose to saute my veggies in olive oil first to make sure they were soft. Raw veggies don't fly in my household. Ha! So after those softened THEN I returned the fried pork to the pot, added the sauce and brought it to a soft boil before reducing and letting it simmer for about 15 minutes. Turned out sooo so, so, so good. The pork was nice and tender, the veggies were cooked and the sauce was so yummy. My favorite part was the sauce actually, I prefer it over the bottled stuff. That stuff is TOO sweet and syrupy and this sauce was much more delicious. Went great with the fried rice and egg rolls I made. And so much better for you! item not reviewed by moderator and published
Outstanding! The multiple steps could be a little intimidating but the end result is suburb! My picky teenagers LOVED this! item not reviewed by moderator and published
Very good recipe. I did it in a wok and used ground pork because I had some that needed to be used. Really fun to make and eat. The sauce is different from any that I had before in the dish and really tasted like a bar-be-que sauce, but worked well with the fresh pineapple. item not reviewed by moderator and published
VERY salty and the meal was a disaster. Will try again with 1/3 the soy sauce. item not reviewed by moderator and published
Delicious. I used low sodium soy and it turned out beautifully. I used canned pineapple and added the pineapple juice in the can to the sauce. item not reviewed by moderator and published
I only used the marinade portion of the recipe, because I have a sweet and sour sauce that uses pineapple juice that I really love. I thought the marinade would be too salty so I watered it down, but even then the pork came out really salty. I like the flavors, so I'll probably try it again, but add even more water to the marinade, or use a low sodium soy sauce. If you don't like the sauce in this recipe, try this one: For the sweet and sour sauce 1/2 cup rice vinegar 1/4 cup plus 2 tablespoons brown sugar 1/4 cup ketchup 1/4 cup pineapple juice 1 tablespoon cornstarch, dissolved in 1 tablespoon water 1/2 teaspoon soy sauce item not reviewed by moderator and published
Yummy! I doubled the recipe with no problem... This is a keeper! item not reviewed by moderator and published

Not what you're looking for? Try:

Slow Cooker Sweet and Sour Pork

Recipe courtesy of Robin Miller