This tangy sweet and sour pork is made with tender pork fillet, juicy pineapple chunks, crisp peppers, and a glossy homemade sauce. It comes together in just 25 minutes with no deep frying, making it a perfect quick weeknight dinner that serves four.
I make this whenever I want a takeaway-style meal without the guilt. The stir-fry method keeps everything light and fresh, and the velveting marinade makes the pork incredibly tender every time.
Sweet and Sour Pork Ingredients
For the Pork:
- 500g pork fillet, cut into 2cm cubes
- 1 tbsp cornflour
- 1 egg white
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
For the Sweet and Sour Sauce:
- 200ml pineapple juice (from the tinned pineapple)
- 4 tbsp rice vinegar
- 3 tbsp brown sugar
- 1 tbsp soy sauce
- 2 tbsp tomato purée
- 1 tsp cornflour
For the Stir-Fry:
- 1 tbsp vegetable oil
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 150g tinned pineapple chunks, drained (keep the juice for the sauce)
- 2 spring onions, sliced, for garnish
How To Make Sweet and Sour Pork
- Velvet the pork: In a medium bowl, whisk together the cornflour, egg white, and 2 tbsp soy sauce until smooth. Add the cubed pork and toss to coat evenly. Leave to marinate for at least 15 minutes.
- Mix the sauce: In a separate bowl, whisk together the pineapple juice, rice vinegar, brown sugar, soy sauce, tomato purée, and 1 tsp cornflour. Stir until there are no lumps, then set aside.
- Stir-fry the pork: Heat 2 tbsp vegetable oil in a wok or large frying pan over a high heat. Add the marinated pork and stir-fry for 3–4 minutes until lightly browned and cooked through. Remove and set aside on a plate.
- Cook the vegetables: Add another 1 tbsp oil to the same pan. Toss in the red onion and peppers, then stir-fry for 2–3 minutes until slightly softened but still crunchy. Add the pineapple chunks and cook for one more minute.
- Bring it together: Give the sauce a quick stir, then pour it into the pan. Let it simmer for about a minute, stirring constantly, until the sauce thickens and turns glossy. Return the pork to the pan and toss everything to coat.
- Serve straight away: Take the pan off the heat and garnish with sliced spring onions. Serve immediately for the best texture.
What Are the Best Tips for Sweet and Sour Pork?
- Choose the right cut: Pork fillet (tenderloin) is ideal here because it is lean, tender, and cooks quickly in a stir-fry. Avoid tougher cuts like shoulder, which need longer cooking times. See more pork fillet recipes for other ideas with this cut.
- Do not skip the marinade: The cornflour and egg white coating is called “velveting.” It protects the pork from drying out and helps the sauce cling to each piece.
- Keep your wok very hot: Stir-frying needs high heat to get a light char on the pork and keep the vegetables crisp. A cold pan leads to steaming instead of frying.
- Do not overcook the pork: Three to four minutes is enough. Pork fillet dries out fast, so pull it from the pan as soon as it is lightly browned.
- Stir cornflour into cold liquid first: Cornflour is used in both the marinade and the sauce. Always mix it into a cold liquid before adding it to heat, or it will clump.
- Prep everything before you start: Once the wok is hot, things move fast. Have all your ingredients chopped and your sauce whisked before you turn on the heat. If you enjoy this style of cooking, try our Hairy Bikers sweet and sour chicken for another quick stir-fry option.
What Goes Well with This Dish?
Steamed white rice or egg-fried rice is the classic choice and soaks up the glossy sauce perfectly. Stir-fried noodles or plain boiled rice noodles also work well if you want something lighter.
For a more complete meal, add a side of steamed broccoli or pak choi. A simple cucumber salad with rice vinegar dressing makes a fresh contrast to the tangy sauce.
How Should I Store and Reheat Leftovers?
Once cooled, store any leftovers in an airtight container in the fridge for up to 2 days. The vegetables will soften a little, but the flavour stays good.
Reheat in a wok or frying pan over a medium heat for the best results. Add a splash of water if the sauce has thickened too much.
This dish is not ideal for freezing. The peppers and pineapple go soft once thawed, and the sauce can separate.
Can I Make Variations of This Recipe?
This recipe is very flexible. Swap the pork for chicken breast, prawns, or firm tofu and follow the same method. Chicken works especially well, and you can find our sweet and sour chicken version here. For a vegetarian version, press and cube extra-firm tofu and stir-fry it until golden before adding the sauce.
You can also change the vegetables. Courgette, broccoli florets, mangetout, or baby sweetcorn all work in a stir-fry. Stick to vegetables that cook quickly to keep the textures crisp.
Nutrition Facts
- Calories: 225 kcal
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 400mg
- Total Carbohydrate: 23g
- Dietary Fibre: 2g
- Sugars: 13g
- Protein: 18g
Frequently Asked Questions
How does this compare to a takeaway sweet and sour pork? Most takeaway versions are deep-fried in batter, which makes them heavier and higher in calories. This stir-fry version is lighter and ready in less time than it takes to order delivery.
How do you keep sweet and sour pork from going soggy? The velveting marinade creates a light coating that holds up in the sauce. Serve immediately after tossing, as the pork will soften if it sits in the sauce too long.
Can I prepare this recipe ahead for meal prep? You can chop the vegetables and mix the marinade up to a day in advance. Cook the stir-fry fresh when you are ready to eat, as the textures are best straight from the wok.
What is the difference between Hong Kong style and stir-fry sweet and sour pork? Hong Kong style uses battered and deep-fried pork for a crispy coating. This stir-fry version skips the deep frying for a lighter, quicker result.
Can I make the sauce ahead of time? Yes, whisk all the sauce ingredients together up to a day in advance and store in the fridge. Give it a good stir before adding it to the wok.
Try More Recipes:
- Hairy Bikers Sweet and Sour Chicken Recipe
- Hairy Bikers Somerset Pork Recipe
- Hairy Bikers Pork Stroganoff Recipe
- Hairy Bikers Stuffed Pork Fillet Recipe
Hairy Bikers Sweet And Sour Pork Recipe
Description
This easy sweet and sour pork is made with tender pork fillet, pineapple chunks, and crisp peppers in a tangy homemade sauce. Ready in just 25 minutes with no deep frying.
Ingredients
For the Pork:
For the Sweet and Sour Sauce:
For the Stir-Fry:
Instructions
- Velvet the pork: In a medium bowl, whisk together the cornflour, egg white, and 2 tbsp soy sauce until smooth. Add the cubed pork and toss to coat evenly. Leave to marinate for at least 15 minutes.
- Mix the sauce: In a separate bowl, whisk together the pineapple juice, rice vinegar, brown sugar, soy sauce, tomato purée, and 1 tsp cornflour. Stir until there are no lumps, then set aside.
- Stir-fry the pork: Heat 2 tbsp vegetable oil in a wok or large frying pan over a high heat. Add the marinated pork and stir-fry for 3–4 minutes until lightly browned and cooked through. Remove and set aside.
- Cook the vegetables: Add another 1 tbsp oil to the same pan. Toss in the red onion and peppers, then stir-fry for 2–3 minutes until slightly softened but still crunchy. Add the pineapple chunks and cook for one more minute.
- Bring it together: Give the sauce a quick stir, then pour it into the pan. Let it simmer for about a minute, stirring constantly, until the sauce thickens and turns glossy. Return the pork and toss everything to coat.
- Serve straight away: Take the pan off the heat and garnish with sliced spring onions. Serve immediately for the best texture.
