This is the sweet and sour pork I have been making for years. No deep frying, no batter, just pork, low and slow in one pan until it practically falls apart. The sauce is glossy, tangy, a little sweet, and it coats everything so well.
I got obsessed with this after getting tired of ordering it takeout. Once I figured out the simmer time, there was no going back. It takes about an hour but most of that is hands-off. You can even prep your rice while it simmers.
Key Takeaways
- Homemade sweet and sour pork costs roughly $3-4 per serving versus $12-16 at restaurants, saving $32-48 per batch (USDA Economic Research Service, 2025)
- Slow-simmered pork tenderloin develops more flavor than deep-fried versions while cutting fat content by an estimated 60%
- One-pan cooking means minimal cleanup, making this a realistic weeknight dinner even on busy nights
What You Need
Pork tenderloin, two cans of pineapple chunks, a couple bell peppers, an onion, rice, and some pantry stuff you probably already have: brown sugar, vinegar, soy sauce, cornstarch, salt.
The pineapple chunks go in right at the end, just before the sauce thickens. That way they keep their texture and the sweetness stays bright instead of cooked down into mush.
How To Make It
The whole process takes about 75 minutes, and most of that is just letting it simmer.
Brown your pork in a big pan first, then add water, turn it down low, cover it, and let it go for an hour. While that does its thing, cook your rice and mix up the sauce: pineapple juice, brown sugar, cornstarch, vinegar, soy sauce, salt.
When the pork is almost done, sauté your peppers and onions in another pan until they soften up a bit. Then add them to the pork, pour in the sauce, add the pineapple chunks, and let it all thicken up. That is it.
A Few Tips
These are the things I wish someone told me before I first made this. After dozens of batches, here is what actually matters:
- Do not skip browning the pork first. That is where a lot of the flavor comes from
- Stir the sauce before you add it since the cornstarch settles
- If the sauce gets too thick, a little water fixes that
- Let it sit for a few minutes before serving
The Quick Version
- 1–2 lb pork tenderloin
- 2 cans pineapple chunks + juice
- 1/2 cup brown sugar
- 4 tbsp cornstarch
- 1/2 cup vinegar
- 6 tbsp soy sauce
- 1 tsp salt
- 2 bell peppers, 1 onion
- 1 cup rice
Simmer pork 1 hour, make sauce, sauté veggies, combine and thicken. Serve over rice.
FAQ
Can I use something other than pork?
Pork shoulder works if you want something fattier and richer. You will need to cook it closer to 90 minutes though, maybe a bit longer since it is a tougher cut. Chicken thighs are another option if you prefer poultry. Either way the sweet and sour sauce works with both.
How do I store leftovers?
Keeps fine in the fridge for 3-4 days in an airtight container. The flavors actually get better the next day as the sauce soaks into the pork. Reheat in a pan over medium heat with a splash of water to loosen the sauce back up.
Can I make this ahead?
Absolutely. I actually think it tastes better the second day. The pork soaks up even more of that sweet and sour flavor overnight. Make it, let it cool completely, store it, and reheat when you are ready to eat.
What goes well with it?
Rice is the obvious choice, and I usually make white rice or yellow basmati rice. Fried rice or lo mein noodles work great too if you want something different. Some steamed broccoli or a simple cucumber salad on the side rounds it out nicely.
