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How to make easy Sweet and Sour Pork

Stir together cornstarch, firmly packed brown sugar. Add minced fresh ginger, soy sauce, vinegar, and chicken broth, whisk to combine. Set aside.

Beat egg in a mixing bowl. Add the pork pieces and toss to coat.

Drain pork cubes briefly and roll in cornstarch to lightly coat. Shake off excess and place in a large bowl.

Heat wok (or large skillet) over medium-high heat. Once wok is hot, add 3 tablespoons of oil. When oil is hot, add half of the pork cubes and stir-fry until golden brown – 6 to 8 minutes depending on size.

Transfer pork with a slotted spoon to a large bowl. Brown the remaining pork, adding more oil as needed.

Remove any browned bits from the sides and bottom of wok, but do not remove the oil. Add additional oil as needed to make about 2 tablespoons total. Place the wok over high heat.

When hot, add onion, carrots, bell pepper, and garlic. Stir-fry for 2-3 minutes.

Add water (or pineapple juice), cover (with any large lid that you have on hand) and cook for 2 minutes, stirring frequently.

Remove lid and add pineapple and fried pork. Stir the sweet and sour sauce, then add. Stir until mixture boil and thickens, about 1-2 minutes. Add the tomato cubes and gently toss to combine.

Serve sweet and sour pork with pineapple on a bed of steamed white rice, fried rice, or egg noodles sprinkled with green onions pieces and toasted sesame seeds. For added spice, serve with red pepper flakes.

Sweet and sour pork is more than just a recipe – it’s a global favorite for good reason. The blend of crispy pork, tangy sauce, and vibrant veggies are the perfect flavor combination.