Sweet and Sour Pork

  • 30 minutes preparation plus 30 minutes cooking time

    Preparation Time

  • Moderate

    Difficulty Level

  • 4


The “sweet and sour” is a culinary term which refers to many sauce types, cooking methods and techniques. According to some researchers, the authentic sweet and sour sauce comes from the Chinese province of Hunan. However, this sauce is a mixture of sugar and vinegar and has no relation with what the Chinese consider as sweet and sour sauce. In the Chinese cuisine, this sauce is mainly used to accompany seafood and meats and it is not cooked with the seafood or the meat, as is commonly found in the westernized Chinese cuisine.



  • 500 gr pork tenderloin, cut into pieces
  • 4 tbsp soy sauce
  • 3 tbsp brown sugar
  • 3 tsp dried ginger Sunspices
  • 75 ml rice wine
  • ½ tsp white pepper Sunspices
  • 4 tbsp sunflower oil or soybean oil
  • 10 tbsp corn flour

For the sauce

  • 3 tbsp sunflower oil
  • 200 gr brown sugar
  • 150 ml rice wine
  • 3 tbsp white wine vinegar
  • 100 ml pineapple juice (from canned pineapple)
  • 5 tbsp soy sauce
  • 2 tsp chili Sunspices
  • 1.5 tbsp corn flour
  • 2 onion, cut into thin slices
  • 1 green pepper, cut into pieces
  • 1 red pepper, cut into slices
  • 2 carrots, cut into thin strips
  • 6 canned pineapples slices, cut into pieces
  • ½ cup canned baby corn


  1. In a bowl, we put the soy sauce, the brown sugar, the ground ginger, the wine rice and the white pepper and we whisk well. We add the tenderloin pieces and we coat them with the marinade. We cover the bowl with cling film and we let the meat marinate.
  2. We remove the meat from the marinade and we pat it dry using paper towels. We sprinkle the corn flour over the tenderloin pieces. We heat the oil very well. We add the tenderloin pieces, in batches if needed, and we fry them, constantly turning it, for 5-7’ until they get a nice color and become crispy. We put them in a plate and we prepare the sauce.
  3. In a bowl, we put the sugar, the wine, the vinegar, the pineapple juice, the soy sauce, the corn flour and the dried chili and we whisk well. We let it aside. In a large frying pan, we heat the 3 tbsp sunflower oil. When heated, we add the onions, the peppers, the carrots, the pineapple and the baby corn. We sauté them for 4-5’ until they get a nice color and begin to soften. We add the sauce mixture and we cook for 5-10’, until the sauce thickens. We add the pork pieces, we stir and bring to a boil. We remove from the heat. We serve the sweet and sour pork in plates and we accompany with rice.

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