Thai Sweet and Sour Pork
Dive into the vibrant flavors of Thai cuisine with this Thai Sweet and Sour Pork recipe—an irresistible fusion of tangy, savory, and subtly sweet notes. Juicy pork loin is marinated in soy sauce and cornstarch for a tender bite, then stir-fried to perfection with crisp bell peppers, fragrant garlic, and sweet pineapple chunks. A luscious sauce made from ketchup, fish sauce, white vinegar, and sugar ties the dish together, delivering the classic sweet and sour combination with a Thai twist. Ready in just 35 minutes, this colorful stir-fry is perfect for busy weeknights or as a show-stopping dish for your next family dinner. Serve it hot over steamed rice or noodles for a hearty and satisfying meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 500 grams pork loin
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 200 grams pineapple chunks
- 1 medium onion
- 3 cloves garlic cloves
- 4 tablespoons ketchup
- 1 tablespoon fish sauce
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 cup water
- 2 stalks spring onions
Instructions
Cut the pork loin into bite-sized pieces and toss it with soy sauce and cornstarch in a mixing bowl. Let it marinate for 10 minutes.
While the pork marinates, slice the red and green bell peppers into strips, cut the onion into wedges, and mince the garlic. Chop the spring onions into 1-inch pieces and set all vegetables aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the pork from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the garlic until fragrant, about 30 seconds.
Add the onion, red bell pepper, green bell pepper, and pineapple chunks to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, combine ketchup, fish sauce, white vinegar, sugar, and water. Mix well to create the sweet and sour sauce.
Pour the sauce over the vegetables in the wok. Allow it to simmer for 2 minutes, stirring occasionally.
Return the cooked pork to the wok and toss to coat it in the sauce. Cook for another 2 minutes until everything is heated through.
Add the chopped spring onions and stir. Cook for a final 30 seconds, then remove from heat.
Serve the Thai Sweet and Sour Pork hot with steamed rice or noodles.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 72.4 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3442 mg | 73% | |
*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.
