This simple and delicious Sweet and Sour Pork recipe will quickly become a family favorite. The pork slow cooks to a fork-tender, melt in your mouth taste in a sweet and sour sauce. The vegetables are sauteed to tender-crisp and will soak up all of the flavors of the sauce.
Every now and then my husband will have a winner of a recipe, whether he cooks it himself or shares his thoughts about it with me. When we were first married, he bought a cookbook for me solely because of this recipe.
That was over 30 years ago and I’ve made this recipe so often that I no longer need to use the recipe. Other recipes in the book are yummy as well, but this sweet and sour pork is our favorite by far. I’ve added canned pineapple for an extra tangy twist and even have served it over pasta from time to time.
Tips to make Sweet and Sour Pork
Take note of the amount of sugar in the recipe; this is really to taste. The original recipe calls for 3/4 cup of sugar and I probably use 1/2 cup only. So, before you dump the entire 3/4 cup of sugar in the pot, start with 1/2 cup and go from there. If you do happen to make too sweet or too sour, adjust with the other sauce ingredients.
Dinner favorites such as this pork dish is even better the next day! Sweet and sour pork is great over the rice we serve it but also egg noodles or even mashed potatoes.
Simple and Delicious Sweet and Sour Pork
This Sweet and Sour Pork recipe will quickly become a family favorite. The pork slow cooks to a fork-tender, melt in your mouth taste in a sweet and sour sauce. The vegetables are sauteed to tender-crisp and will soak up all of the flavors of the sauce.Print Pin Rate
- 1 1/2 pounds lean pork cut into bite size pieces
- 3 tbsp. olive oil
- 1 med onion chopped
- 1 bell pepper chopped (any color will do)
- 2 stalks celery sliced
- 2 cloves garlic minced
- salt & pepper
For the Sauce:
- 1/2 to 3/4 cup sugar depending on your taste
- 1/2 cup vinegar
- 2 Tbsp soy sauce
- 2 Tbsp lemon juice
- 2 Tbsp catsup
- 2 tbsp cornstarch
- 1/2 cup unsalted chicken stock can use broth
- Prepare the sauce by combining the sugar, vinegar, soy sauce, lemon juice, and catsup. Whisk well.
- Set the sauce aside for now.
- Saute the onion, celery, and bell peppers in the olive oil for a few min (do not over cook). You want them tender-crisp. Remove from pan and set aside.
- In the same pan, brown pork, seasoning with salt & pepper to taste. You may have to add a bit more olive oil to the pan. Do not crowd the pork, instead brown in batches if necessary.
- When all pork is browned, place in pan and add the garlic, let cook about 30 seconds more. Pour the prepared sauce over the pork; bring to a boil and then cover and simmer for about an hour or until meat is just about tender.
- When pork is just about done, add the vegetables that were set aside.
- When the meat is tender and vegetables are heated, combine 2 tbsp cornstarch with the 1/2 cup chicken broth and stir till mixture is clear. Pour over pork and vegetables and heat till thickened, about 15 minutes.
- Serve over rice.
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One of my favorite Chinese take-out flavors! This looks amazing.
Amy (Savory Moments) says
I love sweet and sour Chinese take-out and making it at home is even better!
This is one of my family’s favorite take out meals! I can’t wait to surprise them with it.