This is tasty as a side dish, but it also works well in a taco bowl as a main course. If you have any leftovers, you can also reheat this and make a “bean dip” out of it by lightly mashing it with a spoon and serving it with tortilla chips.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds pork loin, cut into 1 inch cubes
- 1 teaspoon Kosher salt
- 2 tablespoons butter
- 1 green bell pepper, sliced
- ½ onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup white sugar
- ¼ cup white wine
- ¼ cup red wine vinegar
- ¼ cup water
- 3 tablespoons soy sauce
- 2 ½ tablespoons ketchup
- 1 teaspoon ground black pepper
Instructions
- Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
- In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 923 mg |
| Sugars | 19 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Loved all! Added one cup of pineapple tidbits just before pork was added back. All good.
We loved this dish, and also the sweet and sour sauce, of which there was quite a lot! After adding a good amount of sauce to the pork dish, I still have almost a quart of sauce remaining. I’m going to make some s&s chicken this week.
Sweet & sour taste really comes through well here. I used cubed pork on sale, so very economical. Made as written except with brown sugar rather than white, and no wine. I also added a can of pineapple chunks in juice. Served with rice. Very tasty & will make again for sure. We all enjoyed it.
The only variation I made was to add a can of pineapple chunks and substituted the juice for the water. IMO you can’t have sweet n sour without pineapple. I’ve made this numerous times and it remains one of my family’s favorites.
Very good.
This tasted awesome! I’ve always wanted to cook sweet and sour pork and this hit the spot! Like the others, I added pineapple chunks; and substituted brown sugar for white sugar, pineapple juice for white wine, apple cider vinegar for red wine vinegar, and chicken stock for water. My husband loved it!
I too added 8 oz can of pineapple chunks and used pineapple juice instead of water. I also used two peppers, one green, one red. I found the sauce a bit thick so I diluted it a bit with chicken broth, about 1 cup, just before serving over rice. Delicious! Very easy for a weeknight especially when you buy the pre-cut pork strips as I did. New favorite. Update: Made again tonight, hubby complained too sweet – cut down on sugar next time.
Yum. 2 particular teenagers & 1 particular husband even liked it! I substituted apple cider vinegar for the red wine, since I didn’t have any. I think the recipe is very forgiving & one could add what they want. I added 4 carrots sliced thin and a small can of water chestnuts. I doubled the sauce ingredients and used 1/2 C turbinado sugar & 1/2 C brown sugar, next time I will cut the sugar to only 3/4 C.
Family loved it 🙂 I doubled the sauce as some had suggested. For next time, I’ll add sliced thin carrots to sneak in more veggies, as well as chunks of pineapple. Maybe substitute the pineapple juice for the water and omit most or all of the sugar.
This recipe is a keeper! I read the reviews, so added pineapple, brown sugar, and pineapple juice. I doubled the recipe, too. In addition, I didn’t add the salt or pepper.
I’m really new to cooking and this recipe was really fast and simple. I never cook rice in my life before but thanks to this recipe i felt like i can get the hang of cooking a Asia meal
This was wonderful! Easy to make though a bit time consuming. Like all stir fries, must have everything chopped and ingredients ready before you start cooking. Will definitely make again.
I did like a few others and added pineapple chuncks, pineapple juice instead of water, and brown sugar instead of white. Will be making this again for sure.
Made this last night. Cut the meat like the picture, 1/2 x 2. Left out the sugar, used a can of pineapple pieces. Used white wine vinegar, and veg. broth for water. Cut the pepper in half. Added 1 Tlb. of Korean Pepper Paste. Put it on quick brown rice and it was great.
absolutely delicious, I added yellow and green pepper and served over Jasmine rice. this recipe is definitely a keeper
This is a very delicious twist on Sweet and Sour. I’ve made it plenty of times, and is wonderful as is, but I also like to add some lemon juice, and a little bit of pineapple juice. It goes great with pork or chicken, and tastes great the next day too. Thank you for the share!
This was REALLY good and very easy! The first time I make a recipe, I normally read all the reviews but then make it exactly as written to get a baseline. However, most of the reviews on this one were so similar, I took a lot of the advice and made some of the changes. I used chicken broth instead of water, brown sugar instead of white, used 3 peppers (red & green), and added ginger. I didn’t have any pineapple on hand but would have added that if I did. It would have definitely rounded it out. I should have doubled the sauce ingredients as well since I put in more vegetables than called for. Anyway, this is now a family favorite and will become part of the regular meal plans…in all the many incarnations I can imagine!!
Wonderful recipe with a nice flavor which is not too sweet. I ended up using what I had on had: 2 pork tenderloins, 1 yellow squash, 1 zucchini, and 1 and a half red bell pepper. I didn’t have the onion. I cut the pork into strips and cooked at directed. After removing it from the pan, I added some butter and my vegetables with a couple teaspoons of minced garlic. Stir fried it, and after removing them proceeded to make the sauce. I used a sweet Moscato white wine. I served it over jasmine rice made with chicken broth instead of water. Both my husband and I really liked it. I can’t wait to try other variations.
My kids loved this! Made exactly how it said to and will make again
This recipe is just delicious…..Easy to make and hubby and I enjoyed it. Will make it again!
Took the advice of another review and added pineapple with the juice instead of water. Very tasty!! Comfort food!!