Sweet and Sour Pork

Learn how to make a deliciously simple Sweet and Sour Pork recipe for your Chinese New Year celebration

Sweet and Sour Pork

Prep Time: 15 minutes

Cook Time: 10 minutes

Sweet and Sour Pork

Tonight, forget the Chinese takeout! Instead, cook a delicious Sweet and Sour Pork recipe right at home. Food Network has a recipe that only takes 25 minutes to make, including prep! It’s beyond easy and incredibly scrumptious. Plan to enjoy it for Chinese New Year on February 8.


  • 1 pound pork tenderloin (cut into ½ inch pieces)
  • 2 ½ tablespoons balsamic vinegar
  • Kosher salt
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons ketchup
  • 3 tablespoons sugar
  • 3 tablespoons peanut or vegetable oil
  • 3 cloves garlic (minced)
  • 2 carrots (thinly sliced)
  • 3 scallions (cut into ½ inch pieces)
  • 3 cups snow peas (cut in half)


  1. In a bowl, toss the pork with ½ tablespoons of vinegar and a pinch of salt.
  2. In a separate bowl, mix 2 tablespoons vinegar, soy sauce, cornstarch, ketchup, sugar, 1/3 cup of water, and ½ teaspoon of salt.
  3. In a large skillet, heat 2 tablespoons peanut/vegetable oil over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and place on a plate to cool.
  4. In a freshly cleaned skillet, heat the remaining 1 tablespoon peanut/vegetable oil on high heat. Then, stir-fry the garlic with a pinch of salt and a pinch of sugar for 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, about 2 minutes. (You can add a little water if the garlic sticks to the skillet.)
  5. Add the pork, snow peas, and soy sauce mixture to the skillet. Stir until the pork is cooked through and the sauce has thickened, about 3 minutes.
  6. Serve and enjoy!
  7. This Sweet and Sour Pork recipe is not only easy and yummy; it’s healthy for you.
  8. Servings: 4
  9. Calories: 348
  10. Fat: 15 g (Saturated 3g)
  11. Sodium: 674 mg
  12. Carbohydrate: 27 g
  13. Fiber: 4 g
  14. Protein: 28 g
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