Tangy Sweet and Sour Pork Shoulder Steak Bake
Prepare your taste buds for a flavor-packed experience with this Tangy Sweet and Sour Pork Shoulder Steak Bake—a dish that balances succulent, slow-baked pork with a vibrant medley of sweet, tangy, and savory notes. Featuring tender pork shoulder steaks seared to perfection, this recipe is elevated by a bold sauce made from soy sauce, ketchup, apple cider vinegar, brown sugar, pineapple juice, and aromatic garlic and ginger. Colorful slices of red and green bell peppers bring fresh, visual appeal, while the sauce thickens beautifully with a cornstarch slurry for that irresistible glaze. Baked low and slow for ultimate tenderness, this comforting one-dish meal bursts with dynamic flavors while remaining simple to prepare. Serve it with fluffy steamed rice or creamy mashed potatoes for a satisfying, crowd-pleasing dinner perfect for weeknights or special occasions. Ideal for searches related to baked pork, tangy pork recipes, or sweet and sour dishes, this recipe is a guaranteed standout!
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Recipe Information
Ingredients
- 4 pieces pork shoulder steaks
- 3 tablespoons soy sauce
- 0.25 cup ketchup
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 0.5 cup pineapple juice
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork shoulder steaks dry with a paper towel. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the vegetable oil. Sear the pork steaks for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In a medium bowl, combine soy sauce, ketchup, apple cider vinegar, brown sugar, pineapple juice, minced garlic, and grated ginger. Whisk until the sugar dissolves and the sauce is smooth.
Using the same skillet, sauté the red and green bell peppers for 2-3 minutes until slightly softened. Remove from the skillet and set aside.
Pour the prepared sauce into the skillet and let it simmer for 2-3 minutes to blend the flavors.
In a small bowl, mix the cornstarch and water to form a slurry. Add the slurry to the sauce and stir until thickened, about 1-2 minutes.
Layer the seared pork shoulder steaks in a large baking dish. Pour the thickened sauce over the steaks, ensuring they are evenly coated.
Top the pork with the sautéed bell peppers for added flavor and color.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 75 minutes, or until the pork is tender and the flavors are fully infused.
Remove the aluminum foil and bake for an additional 10 minutes to caramelize the top.
Let the dish rest for 5 minutes before serving. Serve hot with steamed white rice or mashed potatoes.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 18.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
