Spicy Sweet-and-Sour Pork

By Addie

Serve a one-dish dinner loaded with fresh veggies, tender pork, and bold Asian-inspired flavor.

Ingredients

• 1/4 cup slivered almonds
• 1 pound pork tenderloin, cut into 3/4-inch cubes
• 2 tablespoons cornstarch, divided
• 3 tablespoons low-sodium soy sauce, divided
• 1 (8-ounce) can pineapple chunks in juice, undrained
• 1/4 cup cider vinegar
• 1/4 cup sugar
• 2 tablespoons ketchup
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1 tablespoon canola oil
• 1 cup prechopped onion
• 1 teaspoon bottled minced ginger
• 1/2 teaspoon bottled minced garlic
• 1 cup chopped green bell pepper
• 1/4 cup slivered green onions

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.

3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.

4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
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REVIEWS:

Yum! Pork was super tender. to be honest, I used chili garlic sauce because I had it on hand, and was too lazy to look for Sriracha at the store, although I'm sure it was there. I used jasmine rice and not-so-light coconut milk for the rice and it was divine. I can't imagine the dish without coconut rice now!! We will definitely make again.

I made this exactly per the recipe, and it was excellent. I had chopped all the ingredients the day before and it came together very easily after work. I found there to be plenty of sauce and it to thicken nicely. This will be added to my standard rotation.

Made exactly as written and it was very good. Passed extra srirachi at the table for those that like it spicier. I thought it was fairly mild, which was good for the children at the table. The coconut rice was a nice touch.

This recipe was delicious! I ate it with the suggested side of coconut rice. I will definitely be making this again. However, I'll be sure to put aside an hour to make it.

Great balance of sweet sour and spicy. We enjoyed this recipe and will make again. I used more pineapple and pineapple juice than called for.

This recipe was really tasty, but SPICY! We used chicken instead of pork because it's what we had on-hand. Otherwise we followed the directions completely, although my husband made the sauce and I wonder if he read 2T of Sriracha instead of 2t. That would explain the heat!! We used normal white rice and I wish we would have made more to temper the burn! We will make again, but also make less spicy!

n my notes on this recipe, I didn't remark it took any longer than a typical weeknight recipe. I did mention how great a recipe it was! I served it on a bed of brown rice. I also used fresh minced ginger and garlic and EVOO instead of canola. It was pretty quick and easy when it all comes together. I also cooked it all in a wok. It looked exactly like the picture when done-- very impressive if you serve it to guests.

I made this with chicken and and left out the almonds. It was excellent! I don't think I'll ever be ordering in for sweet and sour ever again!

This recipe was fantastic! I have Celiac so I stay away from Chinese restaurants these days, but this totally fulfilled that craving. Also, everything in here is gluten free! Will be making many more times.

Very good. Even the picky children were pleased and didn't complain about the small amount of spiciness. Very quick recipe to throw together.

Outstanding recipe! The pork is delicious and tender, and when paired with the coconut rice is out of this world. We love this recipe, and it comes together very easily.

Loved the flavors, I could have added more heat. Typical stir-fry, takes close to 30 min to prep but not much time to cook. Still took me almost an hour as I added a few more vegetables like celery and carrots.

Excellent flavor. I used boneless pork roast & it was great. A bit of work putting it together, but well worth it. A keeper.

This is the best stir fry I've ever made at home. The green peppers were nice and crunchy and the sauce was just delicious. I loved also that it called for pork tenderloin. Only gripe I had with this recipe is that it does NOT take 20 minutes to make from beginning to an end. This recipe has a lot of chopping so unless you are a super chopper, this one would probably take more like 30-40 min. But it's worth it for the taste!

I thought this was delicious. I agree w/some previous reviewers in that it DOES take much longer than 20 minutes - it took me an hour from start to finish. My only real complaint is that the coconut rice had no coconut flavor, at least to my husband and I. Still - good meal!

This was a great recipe, though with prep, it does take longer than 30 minutes. As usual, though, CL underestimates the amount of cooking time & liquid on rice; rice & fluid should almost always be a 1 to 2 parts ratio. Try 1 cup of brown basmati rice, 1 cup water, and 1 cup coconut milk, and since it's brown rice, increase the cooking time to 40 minutes.

We love this dish and have now made it five or six times, with many more times to come, I'm sure. The pork always remains tender, and the coconut basmati rice is nothing short of delicious. The addition of the toasted almonds and green onion slivers is a nice touch that also takes the presentation up a notch for more formal meals. If you're a true fan of heat, try adding a tablespoon of Sambal Oelek (fresh ground chili paste, found in most super markets).

I made this with chicken cut up instead of pork. My husband said it was better than the chinese restaurant and he didn't realize how much healthier it was too.

I only used 1 tsp of the Sriracha and white rice rather than coconut. I followed the recipe otherwise. YUM!

This was pretty good, and it was spicy!!!

I will definitely make this dish again. I had to modify the recipe a little to work with what I had on hand. Instead of pineapple chunks I used crushed pineapple, instead of bell pepper I used chopped broc., omitted the almonds and the green onions. I served it with brown rice and a glass of white wine. I would probably use both bell pepper and broccoli next time to up the veggies in it. Worked great with the modifications and I was happily surprised.

I made this for dinner tonight and it was a hit! It was easy to prepare and my husband loved it!

This is the best at-home Chinese meal I've ever made. Used boneless chicken thighs instead of pork, and twice as much pineapple. I also skipped the almonds and coconut milk and didn't miss either one because the sauce is so full of flavor.

This was outstanding! I followed the recipe almost to a T (except waiting to add the peppers until later) and was impressed by how great it tasted. Just the right amount of sweet, just the right amount of spicy. We like spicy foods, but this was a mild/medium spice that doesn't hit very fast. I feel that other than the fried pieces, it tastes very similar to ordered-in Chinese!

This was so good, I would change a thing! I'm a wimp for spicy foods and this was just perfect. Not too spicy but there was a small zing to it. If you like it more spicy I would suggest adding more sriracha.

I am not a fan of most sweet and sour dishes but this is really, really good. I made it exactly as the recipe stated except I used pork leftover from a roast. It turned out perfectly. I even made the coconut rice which was delicious.

Quick delicious recipe! I've prepared it twice and my boys love it.

Very good recipe! Perfect blend of spice and sweet! My kids absolutely loved the coconut rice

I thought that this was a delicious sweet and sour dish. I didn't have pork on hand so I used chicken thighs and it still turned out great. I used red bell pepper, fresh garlic & fresh ginger as well as fresh pineapple. I only had a little pineapple juice so I just added a little orange juice, but I preferred using fresh to bottled or canned. The rice was good but I thought it would have more coconut flavor, especially since I used 3/4 c of the light coconut milk so that I'd have 2 c. liquid to the cup of rice. I still enjoyed the dish and I will definitely make this again!