Sweet and Sour Pork
Tender pork in a glossy, tangy-sweet sauce with crispy edges and vibrant peppers. Restaurant-quality in 40 minutes, no wok required.
- Total time
- 40 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb pork shoulder, boneless
- 2 tbsp cornstarch
- ½ tsp salt and black pepper
- ¾ cup ketchup
- ½ cup rice vinegar
- 3 tbsp sugar
- 2 tbsp soy sauce
- 2 whole red and yellow bell peppers
- 3 tbsp neutral oil
Instructions
- 1
Cut pork shoulder into 1-inch cubes, removing any large fat deposits.
- 2
Toss pork with cornstarch, salt, and pepper in a bowl until coated.
- 3
Whisk ketchup, vinegar, sugar, and soy sauce together in a small bowl.
- 4
Slice peppers into 1-inch chunks, discarding seeds and stem.
- 5
Heat 1.5 tbsp oil in a large skillet over medium-high until shimmering.
- 6
Add half the pork in a single layer. Cook undisturbed 3 minutes until golden.
- 7
Stir and cook 2 more minutes. Transfer to a plate.
- 8
Repeat with remaining oil and pork; transfer to the plate.
- 9
Add peppers to the skillet. Sauté 3 minutes, stirring occasionally.
- 10
Return pork to the skillet. Pour sauce over everything.
- 11
Simmer 4-5 minutes, stirring gently, until sauce thickens and coats pork.
- 12
Taste and adjust with salt or vinegar if needed. Serve over rice.
Tools you’ll need
- cutting board
- chef's knife
- large skillet (12-inch)
- small mixing bowl
- whisk
- wooden spoon or silicone spatula
- measuring cups and spoons
- tongs or slotted spoon
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