Old-Fashioned Sweet and Sour Pork with Pineapple

A Family-Favorite Recipe Shared by a Friend.

This sweet and sour pork recipe came to us from a friend of my son's, and it quickly became one of those recipes that surprised me in the best way.

I usually don't care for fruit mixed with meat. Growing up, that simply wasn't something my family did, so I wasn't sure what I would think of the pineapple in this dish. But this recipe changed my mind. The sweet-tangy pineapple sauce complements the pork wonderfully, and the tender peppers, onions, and pineapple chunks make every bite flavorful.

The pork is browned in a cast iron skillet, then simmered gently in a homemade sauce made with pineapple juice, vinegar, brown sugar, and a little bouillon. The pineapple chunks are added at the very end so they stay tender without becoming mushy.

Served over a bed of hot cooked rice, this makes a comforting, satisfying meal that is a little different from the everyday pork dishes you may be used to.

Sometimes the recipes we aren't sure about turn out to be the ones we end up making again and again.

Ingredients:

1 Tbs. olive oil
1 Tbsp. butter
1 1/2 lbs. pork, cubed or sliced
1/2 c. water
1/2 tsp. chicken or beef bouillon powder
2 Tbs. corn starch
1/3 c. vinegar
1 c. pineapple juice
1/2 tsp. salt
1/4 c.brown sugar
1 onion, sliced thinly
1 sweet bell pepper, sliced thinly
1 c. pineapple chunks
Hot cooked rice

Directions:

In a large cast iron skillet, heat the olive oil and butter over medium-high heat. Add the pork, sliced onion, and bell pepper. Cook until the pork is nicely browned on all sides and the onion is tender and translucent. Remove the skillet from the heat.

In a medium saucepan, combine the water, bouillon powder, and cornstarch. Whisk until smooth and the cornstarch is completely dissolved.

Stir in the vinegar, pineapple juice, salt, and brown sugar. Cook over medium heat, stirring frequently, until the sauce becomes clear and thickened.

Combine the pork and sauce. Pour the thickened sauce over the browned pork, onions, and bell pepper in the skillet. 

Return the skillet to the heat and bring the mixture to a gentle bubble. Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally, until the pork is tender and the flavors have come together.

Add the pineapple. Stir in the pineapple chunks and cook for about 3 minutes longer, just until heated through.

Serve the sweet and sour pork over hot cooked rice, spooning plenty of the pineapple sauce over the top.

Tips for Best Success:

• Cut the pork into similar-sized pieces so it cooks evenly. Thin slices will cook more quickly than larger cubes.
• Don't skip browning the pork. The browned edges add wonderful flavor to the finished dish.
• Whisk the cornstarch into the water before adding the other sauce ingredients. This helps prevent lumps.
• Keep the heat moderate when thickening the sauce. Stir frequently, so the cornstarch doesn't settle on the bottom of the pan.
• Don't add the pineapple too early. Adding it during the last few minutes keeps the chunks from becoming overly soft.
• Taste the sauce before serving. If you prefer a sweeter sauce, a little additional brown sugar can be added. If you like more tang, add a small splash of vinegar.
• Use a cast iron skillet if you have one. It works especially well for browning the pork and then simmering everything together.

Variations and Substitutions:

• Pork: Pork loin, boneless pork chops, or pork shoulder can be used. Choose a cut that works well with slow simmering.
• Bell pepper: Use any color of sweet bell pepper. A combination of colors makes the dish especially pretty.
• Pineapple: Canned pineapple works perfectly. If using canned pineapple, reserve the juice for the sauce.
• Bouillon: Chicken bouillon gives the sauce a lighter flavor, while beef bouillon creates a deeper, richer flavor.
• Vinegar: White vinegar gives the sauce a traditional tangy flavor. Apple cider vinegar can be used for a slightly milder taste.
• Vegetables: You can add sliced carrots, snow peas, or additional bell peppers if you want to add more vegetables.
• Sweeter sauce: Add another tablespoon or two of brown sugar if you prefer a sweeter sweet-and-sour sauce.
• More tang: Add a little extra vinegar for a sharper sweet-and-sour flavor.

Serving Suggestions:

Serve this sweet and sour pork over hot cooked white rice, which soaks up the flavorful pineapple sauce beautifully.

You could also serve it with:

• Steamed broccoli
• Green beans
• Stir-fried vegetables
• Steamed carrots
• Fried rice
• Brown rice
• A simple cucumber salad

For a family-style meal, place the skillet of pork on the table and let everyone spoon the pork, vegetables, pineapple, and sauce over their own serving of rice.

How to Store:

• Refrigerator:  Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
• Reheating:  Reheat gently in a skillet over medium-low heat or in the microwave until heated through. If the sauce has thickened considerably in the refrigerator, add a small splash of water or pineapple juice while reheating.
• Freezer:  The pork and sauce can also be frozen in an airtight freezer-safe container for up to 2–3 months. For the best texture, freeze the pork and sauce separately from the rice. Thaw overnight in the refrigerator and reheat gently.

Frequently Asked Questions:

Can I use canned pineapple for this recipe?
Yes. Canned pineapple works very well and is convenient for this recipe. If possible, use pineapple packed in juice and reserve the juice for the sauce.

What kind of pork is best for sweet and sour pork?
Boneless pork loin, pork chops, or pork shoulder can all work. Cut the pork into relatively uniform pieces so they cook evenly.

Can I make this without a cast iron skillet?
Absolutely. A large, heavy skillet or Dutch oven can be used instead. Cast iron is nice because it holds heat well, but it isn't required.

Why do I add the pineapple at the end?
Adding the pineapple during the last few minutes helps it retain its shape and texture instead of becoming overly soft during the longer simmering time.

Can I make the sauce sweeter?
Yes. If you prefer a sweeter sweet-and-sour sauce, increase the brown sugar a little at a time until it reaches the flavor you like.

What should I serve with sweet and sour pork?
Hot cooked rice is my first choice because it absorbs the sauce so well. Steamed broccoli, green beans, or other simple vegetables also make good side dishes.

Can I use chicken bouillon instead of beef bouillon?
Yes. Either chicken or beef bouillon can be used. Chicken bouillon gives the sauce a lighter flavor, while beef bouillon adds a richer flavor.

Is this recipe spicy?
No. As written, it is not spicy. If you'd like some heat, you could add a pinch of red pepper flakes or a little crushed red pepper to the sauce.