Sweet & Sour Pork Stir-Fry

Name: Sweet & Sour Pork Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 227g can pineapple slices in juice, drained with juice reserved and chopped; 1 tablespoon cornflour; 1 tablespoon tomato sauce; 1 teaspoon soy sauce; 1 teaspoon brown sugar; 2½ tablespoons rice wine vinegar or white wine vinegar; 1 tablespoon sunflower oil; 200g pork strips, trimmed of fat; 1 red bell pepper, cut into chunks; 3 spring onions, quartered and shredded; Water as needed

Recipe GLPR220f1873c437aa

Chinese

Main Course

25 min

229 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant, quick-cooking wok dish featuring tender pork strips coated in a glossy sweet and sour sauce with fresh pineapple, bell peppers, and spring onions. The balance of tangy vinegar, sweet pineapple juice, and savory soy creates an authentic Chinese-style stir-fry that's ready in minutes.

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Ingredients

227g can pineapple slices in juice, drained with juice reserved and chopped

1 tablespoon cornflour

1 tablespoon tomato sauce

1 teaspoon soy sauce

1 teaspoon brown sugar

2½ tablespoons rice wine vinegar or white wine vinegar

1 tablespoon sunflower oil

200g pork strips, trimmed of fat

1 red bell pepper, cut into chunks

3 spring onions, quartered and shredded

Water as needed

Directions

In a small bowl, whisk together 4 tablespoons of the reserved pineapple juice with the cornflour until smooth and lump-free. Stir in the tomato sauce, soy sauce, brown sugar, and vinegar until well combined. Set the sauce mixture aside.
Heat the sunflower oil in a large wok or stir-fry pan over high heat until it shimmers. Add the pork strips and stir-fry for 1 minute, tossing constantly to cook on all sides. Transfer the pork to a clean plate and set aside.
Add the red bell pepper chunks to the hot wok and stir-fry for 2 minutes, stirring occasionally to cook evenly.
Add the chopped pineapple and most of the spring onions to the wok. Stir-fry for 30 seconds until fragrant.
Pour the prepared sauce into the wok and stir constantly for 1 minute. If the sauce becomes too thick, splash in a little water to reach your desired consistency.
Return the cooked pork to the wok and toss everything together for 20–30 seconds until the pork is heated through and the sauce coats all ingredients. Pork is safe to eat when it reaches an internal temperature of 145°F (63°C) and is still tender.
Transfer to a serving platter and scatter the remaining raw spring onions on top. Serve immediately with steamed rice or noodles.

Comments

Grocery List Plus Editorial Staff4.25

This is a genuinely weeknight-friendly stir-fry that runs $3.50–$4.00 per serving, kept lean by pork shoulder and pantry staples (soy sauce, vinegar, brown sugar). All ingredients appear at Harris Teeter, Food Lion, Publix, or Walmart without a second stop, though rice vinegar may require a quick pivot to the international aisle rather than the condiment section. The 25-minute claim is honest for a practiced cook, but budget an extra 5 minutes if you're dicing pork and peppers by hand—this is genuinely hands-on cooking. It reheats well for leftovers, making it flexible for a busy week, and the pork-and-pepper profile plays well in Charlotte's food culture without being regional.