Sweet and sour pork with pineapple and sweet pepper

Sweet and sour pork with pineapple and sweet pepper


This sweet and sour pork recipe includes pork, pineapple and green peppers-all wrapped in a rich sauce. Try this recipe, your taste buds will thank you!

When I want to eat Asian food, sweet and sour pork is one of my preferred recipes. I like to put it on fried rice, or put egg rolls on the side.

Who doesn’t like sweet and sour?

I’m looking for any excuses to cook Asian dishes! I mentioned before that it is not my husband’s favorite, but everyone else in my family loves it! During the Chinese New Year, I will try my best to make all Asian recipes, and this recipe will always appear on the dinner menu.

We have many Asian chicken recipes, so I like to use this sweet and sour pork instead! It is easy to make and only requires a few main ingredients. Simple sauces and seasonings make up the rest of the ingredient list. And the classic taste of sweet and sour that everyone loves to eat!

Just like a typical sweet and sour recipe (like our classic chicken version), it includes pineapple and chili, but you can add or omit any of them, and include any other sweet and sour ingredients you like.

Ready in 35 minutes or less

I can usually do this in 35 minutes or less, which is a major dinner victory!

pork. In a large frying pan, drain the brown pig into the shortening. Sprinkle with chili powder. Brown is good. Cover and cook for about 20-25 minutes, or until tender, stirring occasionally.

Sweet and sour sauce. Combine brown sugar, cornstarch and salt in a medium bowl. Gradually add the reserved pineapple liquid, vinegar, water, soy sauce and Worcestershire sauce. Stir until smooth. Gradually add the pork to the frying pan. Cook over low heat until thick, stirring constantly.

Pineapple and pepper. Once the sauce thickens, stir in the green pepper and pineapple. Cover the lid and simmer for 6-8 minutes or until the vegetables are tender.

We like to put pork on white rice, but you can also put it on brown rice or noodles!

Why cook pork in shortening? Cooking a piece of meat with shortening can give it a good texture because it helps retain moisture and the overall cooking effect is better than using simple oil.

Changes and additions

Crispy fried pork. If you like a slightly crunchy texture, you can first coat the pork with flour, then wash them with an egg, and then coat them with flour. Then, they are deep-fried in small batches of around 370 degrees in peanut oil or vegetable oil. Watch out for the super hot oil!

After the pork is fried, add the sauce and pineapple/vegetables as usual.

Other vegetables. You can add any vegetables you like! Other good choices include onions, red and yellow bell peppers, and carrot slices.

Oh, I like everything sweet and sour! !

What do you use it for?

For more sweet and sour recipes, please try:

Course main course

Chinese food

Preparation time 5 minutes

30 minutes cooking time

Total time 35 minutes

6 servings

Calories 671 kcal

Author Little Luna

  • 1 pound pork steak cut into 1 ½ inch pieces
  • 1 tablespoon shortening
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 tbsp soy sauce
  • 1 teaspoon Worcestershire sauce
  • 15 ounces pineapple chunks 2/3 cup canned liquid
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1/3 cup vinegar
  • 1/3 cup water
  • 1 green pepper cut into ¼ inch strips
  • 4 cups cooked rice
  • In a large frying pan, drain the brown pig into the shortening. Sprinkle with chili powder. Brown is good. Cover and cook for about 20-25 minutes, or until tender, stirring occasionally.

  • Combine brown sugar, cornstarch and salt in a medium bowl. Gradually add the reserved pineapple liquid, vinegar, water, soy sauce and Worcestershire sauce. Stir until smooth. Gradually add the pork to the frying pan.

  • Cook on low heat until thick, stirring constantly. Stir in green pepper and pineapple. Cover the lid and simmer for 6-8 minutes or until the vegetables are tender.

  • Served on hot rice.

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