Sweet and Sour Chinese Pork
Boneless pork loin chops, dry sherry or chinese rice wine and ketchup come together in this pork — 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Fish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the pork into bite-sized cubes and toss them in a bowl with the sherry, 1 tablespoon of the soy sauce, and 1 tablespoon of the cornstarch, then let it marinate for 15 minutes.
- In a separate bowl, whisk together the ketchup, rice vinegar, sugar, remaining soy sauce, worcestershire sauce, chili-garlic sauce, and water to make the sweet and sour sauce.
- Toss the marinated pork with the remaining 2 tablespoons of cornstarch until each piece is lightly coated.
- Heat the oil in a wok or large skillet over high heat, then add the pork in a single layer and stir-fry for 5 to 6 minutes until browned and cooked through to an internal temperature of 63 C (145 F).
- Add the diced green bell pepper and pineapple chunks and stir-fry for another 2 minutes until the pepper is crisp-tender.
- Pour in the sauce and bring it to a simmer, stirring constantly, until it thickens and glossily coats the pork and vegetables, about 2 minutes.
- Taste and adjust the balance of vinegar or sugar if needed, then serve hot over steamed rice.
You'll use: Frying pan / skillet · Saucepan · Whisk · Wok · Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
- Rice Vinegar
- apple cider vinegar · white wine vinegar
Tips & common questions
How long does Sweet and Sour Chinese Pork take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Sweet and Sour Chinese Pork is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Sweet sour pork.jpg by BorgQueen, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.