Sweet and Sour Pork is a classic dish that beautifully balances tangy, sweet, and savory flavors in every bite. Originating from Cantonese cuisine, this dish has become a global favorite, loved for its vibrant colors and irresistible taste. Whether you’re preparing it for a comforting family meal or a gathering with friends, this recipe is a guaranteed crowd-pleaser.
The tender pork, paired with juicy pineapple chunks and crisp bell peppers, creates a delicious harmony of textures and flavors. The addition of a rich, glossy sauce ensures every bite is bursting with the signature sweet and tangy goodness that defines this dish.
This recipe is incredibly versatile, offering both a slow cooker and stove-top method to suit your schedule and cooking preferences. The slow cooker version is perfect for busy days, allowing you to set it and forget it while the flavors develop over hours. Meanwhile, the stove-top method provides a quicker option, yielding equally delicious results. Paired with steamed rice and garnished with sesame seeds and green onions, this Sweet and Sour Pork recipe is a fantastic way to bring a taste of Chinese cuisine into your home. Give it a try and watch it become a regular favorite at your table!
Sweet and Sour Pork Recipe
Preparation Time: 15 minutes
Cooking Time (Stove): 45-60 minutes
Cooking Time (Slow Cooker): 6-8 hours on low or 3-4 hours on high
Servings: 6
Ingredients
For the Pork
– 900g pork shoulder, cut into 4cm cubes
– 1 tablespoon vegetable oil
– 1 large onion, roughly chopped
– 2 bell peppers (red and green), cut into chunks
– 300g fresh pineapple chunks (or canned, drained)
– 2 cloves garlic, minced
For the Sauce
– 120ml ketchup
– 120ml rice vinegar
– 100g brown sugar
– 60ml soy sauce
– 1 tablespoon ginger, minced
– 60ml pineapple juice
– 2 tablespoons cornflour
– 2 tablespoons water
For Serving
– Steamed white rice
– Sesame seeds (optional)
– Green onions, chopped (optional)
Stove-Top Method
1. Sear the Pork: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the pork cubes and cook until browned on all sides. Remove and set aside.
2. Cook the Vegetables: In the same pan, sauté the onions, bell peppers, and garlic for 3-4 minutes, until softened.
3. Prepare the Sauce: In a bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, ginger, and pineapple juice.
4. Combine and Simmer: Return the pork to the pan. Pour the sauce over the pork and stir to coat. Bring the mixture to a simmer, cover, and cook on low heat for 30-40 minutes, stirring occasionally, until the pork is tender.
5. Thicken the Sauce: In a small bowl, mix the cornflour with water to make a slurry. Stir the slurry into the sauce and cook for 2-3 minutes until thickened.
6. Add Pineapple: Stir in the pineapple chunks and cook for an additional 5 minutes.
7. Serve: Serve over steamed rice, garnished with sesame seeds and green onions if desired.
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Slow Cooker Method
1. Sear the Pork (Optional): Heat the vegetable oil in a pan over medium-high heat. Sear the pork cubes until browned. This step adds flavour but can be skipped for convenience.
2. Prepare Vegetables and Sauce: Place the onions, bell peppers, garlic, and pineapple chunks in the slow cooker. In a separate bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, ginger, and pineapple juice.
3. Combine in the Slow Cooker: Add the pork to the slow cooker and pour the sauce over the top. Stir to coat evenly.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.
5. Thicken the Sauce: In a small bowl, mix the cornflour with water to make a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
6. Serve: Serve over steamed rice, garnished with sesame seeds and green onions if desired.
Cooking Tips
– Don’t skip browning the pork – it adds depth of flavor
– Cut pork pieces uniformly for even cooking
– Add vegetables at the end to prevent them from becoming too soft
– For a thicker sauce, you can add more cornstarch slurry
– If using canned pineapple, use the juice from the can in the sauce
Storage
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
– Can be frozen for up to 2 months
Variations
– Add carrots or water chestnuts for extra texture
– Adjust the sweet-sour balance by modifying the sugar and vinegar quantities
– For a spicier version, add red pepper flakes or sriracha sauce
– Can substitute pork shoulder with pork loin (though it may be slightly less tender)
Enjoy your homemade slow-cooker sweet and sour pork!
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