Recipe courtesy of Sam Choy

Sweet and Sour Pineapple Pork

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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For pork:

1 pound lean pork

1 tablespoon soy sauce

1 tablespoon sweet vermouth

1 teaspoon minced garlic

1 teaspoon minced ginger

4 tablespoons oil, divided, plus 4 cups oil, for deep frying

1/2 cup cornstarch

1/2 cup diced red and yellow bell peppers

2 tablespoons diced onion

Strips of green onion, for garnish

Toasted sesame seeds, for garnish

Sweet and Sour Sauce:

1/2 cup ketchup

1/2 cup vinegar

1/2 cup water

2 teaspoons soy sauce

1 cup sugar

1/4 cup orange marmalade

1 1/2 teaspoons minced ginger

1 teaspoon minced garlic

1/4 teaspoon hot pepper sauce

2 tablespoons pineapple juice

1/2 cup chopped canned pineapple

4 tablespoons cornstarch mixed with 3 tablespoons water, for thickening


  1. Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
  2. Meanwhile, make the sweet and sour sauce:
  3. In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
  4. Heat oil in a Dutch oven to 350 degrees F.
  5. Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
  6. In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.