YumVerseEats
Asian-Inspired
Sweet and Sour Pork Skillet
A sweet and sour pork skillet with seared pork, bell peppers, and pineapple in a tangy-sweet sauce.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Searing the pork first gives it color before the sauce goes on. A quick ketchup-based sauce balances sweet and tangy without any deep-frying.
Ingredients
Protein
• 1 ¼ lb pork loin, cut into bite-sized pieces
Seasoning
• 1/2 teaspoon kosher salt
• ¼ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ⅓ cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
Vegetables
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 small onion, cut into chunks
• 1 cup pineapple chunks
Pasta & Grains
• cooked white rice, for serving
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Season the pork with salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the pork, and cook 5 minutes until browned and cooked through; transfer to a plate.
2
Add the remaining oil to the skillet, then add the bell peppers and onion and cook 4 minutes until crisp-tender; stir in the garlic and cook 30 seconds.
3
Whisk the ketchup, brown sugar, rice vinegar, soy sauce, and cornstarch with 2 tablespoons water, pour into the skillet, and simmer 2 minutes until thickened.
4
Return the pork to the skillet, stir in the pineapple, and toss to coat and warm through.
5
Spoon over rice and top with green onions.
How to Make It
1
Season the pork with salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the pork, and cook 5 minutes until browned and cooked through; transfer to a plate.
2
Add the remaining oil to the skillet, then add the bell peppers and onion and cook 4 minutes until crisp-tender; stir in the garlic and cook 30 seconds.
3
Whisk the ketchup, brown sugar, rice vinegar, soy sauce, and cornstarch with 2 tablespoons water, pour into the skillet, and simmer 2 minutes until thickened.
4
Return the pork to the skillet, stir in the pineapple, and toss to coat and warm through.
5
Spoon over rice and top with green onions.
Ingredients
Protein
• 1 ¼ lb pork loin, cut into bite-sized pieces
Seasoning
• 1/2 teaspoon kosher salt
• ¼ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ⅓ cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
Vegetables
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 small onion, cut into chunks
• 1 cup pineapple chunks
Pasta & Grains
• cooked white rice, for serving
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat on the stovetop with a splash of water.
Swaps
No soy sauce? Use tamari in the same amount.
No rice vinegar? Use the same amount of white wine vinegar; the flavor will be slightly sharper.
Avo's Tip
Add the pineapple at the very end so it stays juicy instead of breaking down.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Fresh or canned pineapple?
Both work; canned is convenient, fresh adds a brighter flavor.
What pork cut works best?
Boneless pork loin, cut into bite-sized pieces, works well here.
How do I serve it?
Over steamed white rice to catch the sauce.
Quick Fixes
Sauce too thin: simmer an extra minute to thicken.
Too sweet: add a splash more vinegar.
Pork dry: pull it once browned and cooked through; it finishes briefly in the sauce.
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