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  • Healthy Hot Rodder

Healthy Sweet and Sour Pork

Updated: Nov 3, 2023

Craving Chinese food? Toss those takeout menus aside and make this healthy Sweet and Sour Pork. All it takes is a little bit of prep, a quick marinade, and about 13 minutes of cooking - which means it’ll probably be on your table faster than you can get to the restaurant and back!

(Makes 4 servings, about 2 cups each)

Prep Time: 15 mins Cook Time: 13 mins Total Time: 58 mins

What You Need

  • 2 Tbsp. reduced-sodium soy sauce, divided use

  • 1 Tbsp. finely chopped fresh ginger

  • 2 tsp. dry sherry wine (optional)

  • 4 tsp. cornstarch (preferably GMO-free), divided use

  • 1 lb. raw lean boneless pork loin, cut into 1-inch cubes

  • 2 Tbsp. unsweetened pineapple juice

  • 2 Tbsp. rice vinegar

  • 1 Tbsp. tomato paste, no sugar added

  • 1½ tsp. raw honey

  • 2 Tbsp. extra-virgin organic coconut oil, divided use

  • 1 medium onion, cut in half, sliced vertically

  • 1 medium red bell pepper, cut into ½-inch wide strips

  • 1 medium yellow bell pepper, cut into ½-inch wide strips

  • 1 medium orange bell pepper, cut into ½-inch wide strips

  • 1 cup cubed fresh pineapple (or canned pineapple in juice)

  • Fresh cilantro sprigs (for garnish; optional)

How To Make

  1. Combine 1 Tbsp. soy sauce, ginger, sherry (if desired), and 2 tsp. cornstarch in a medium mixing bowl; whisk to blend. Place in a large resealable bag.

  2. Add pork; marinate, refrigerated, for 30 minutes.

  3. Combine remaining 1 Tbsp. soy sauce, pineapple juice, vinegar, tomato paste, honey, and remaining 2 tsp. cornstarch in a medium bowl; whisk to blend. Set aside.

  4. Heat 1 Tbsp. oil in large nonstick skillet (or wok) over medium-high heat.

  5. Add pork; cook undisturbed for 1½ minutes. Cook, stirring constantly, for an additional minute, or until pork is browned but not cooked all the way through. Remove pork from pan. (Note: This may need to be done in 2 or more batches, so that all of the pork has contact with the pan and is seared.) Discard any leftover marinade.

  6. Add remaining 1 Tbsp. oil to skillet; heat over medium-high heat.

  7. Add onion and bell peppers; cook, stirring frequently, for 2 minutes.

  8. Add pork; cook, stirring frequently, for 1 minute.

  9. Add pineapple juice mixture; cook, stirring frequently, for 1 to 2 minutes, or until sauce has thickened and pork is cooked through.

  10. Add pineapple; cook, stirring frequently, for 1 minute.

  11. Divide between four serving plates. Garnish with cilantro if desired.

  12. Serve each portion with ½ cup cooked brown rice, if desired.

Pro tip: Canned pineapple does tend to be a bit sweeter, so you might want to reduce the honey in the sauce to just one teaspoon.

Bonus: This recipe also works for Sweet and Sour Chicken if you make it using boneless, skinless chicken breasts.

Estimated Nutritional Information (per serving):

Calories 300 - Calories from Fat 90

% Daily Value*

Fat 10g - 15%

Saturated Fat 7g - 44%

Cholesterol 71mg - 24%

Sodium 322mg - 14%

Carbohydrates 23g - 8%

Fiber 3g - 13%

Sugar 13g - 14%

Protein 28g - 56%

* Percent Daily Values are based on a 2000 calorie diet.

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