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Week of 10/27/25

Sweet and Sour Pork
with bell peppers / pineapple / rice

Active: 30 Total: 30
Original GF Paleo Vegetarian
Sweet and Sour Pork

Skip the takeout tonight and make this delicious classic at home! The sweet pineapple, crisp vegetables, and tangy sauce are so satisfying, you'll want to come back to this one again and again.

Tags
Quick and Easy
Proteins
Pork, non-ground
Cuisines
Asian - Chinese
Save recipe
30

Ingredients

Metric
Servings:
4
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Sweet and Sour Pork:
  • Bell peppers, any color - 2 , chopped
  • Snow peas - 8 oz , trimmed, chopped into bite-sized pieces if large
  • Pineapple chunks, fresh or canned - 2 cups , if using canned pineapple, reserve the juice
  • Green onions - 3 stalks , chopped, green and white parts separate
  • Pork tenderloin - 1 lb , chopped
  • Oil, cooking - 1 Tbsp
  • Sriracha (opt) - for serving
Sweet and Sour Sauce:
  • Pineapple juice - 3/4 cup (if using canned pineapple, use the reserved juice from the can)
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Brown sugar - 1 1/2 Tbsp
  • Cornstarch - 1 1/2 Tbsp

Prep

  1. Rice - (Double if making Wednesday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Bell peppers / Snow peas - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Pineapple - If using fresh pineapple, peel, core, and chop into bite-sized pieces. If using canned pineapple, drain and reserve the juice. Store pineapple chunks and juice in separate containers. (Can be done 1 day ahead)

  4. Green onions - Prep as directed. Store white and green parts separately. (Can be done 1 day ahead)

  5. Pork - Trim excess fat and connective tissue from pork and chop into bite-sized pieces. Season well with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  6. Make sauce - In a bowl or measuring cup, combine pineapple juice, soy sauce, vinegar, brown sugar, and cornstarch. Whisk until thoroughly combined.

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Make

  1. Heat a wok or saute pan with cooking oil over medium-high heat. Add bell peppers, snow peas, and white parts of green onions to heated oil and saute for 2 to 3 minutes to get them started cooking.

  2. Push vegetables to the sides of the pan and add pork. Sear pork without stirring until browned on the bottom, then flip and fold together with the vegetables. Stir fry until pork is browned on all sides and nearly cooked through, 2 to 3 minutes.

  3. Fold in the pineapple chunks.

  4. Give the sauce a stir and pour over the pork and vegetables. Stir fry until the sauce is thickened and everything is heated through, 1 to 2 minutes.

  5. If rice was made ahead of time, warm it in the microwave.

  6. Serve sweet and sour pork over rice topped with green parts of green onions and Sriracha (if using). Enjoy!

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