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Sweet & Sour Pork

Recipe courtesy of USDA's

This is a bright, light take on sweet & sour pork that’s studded with plenty of pineapple, carrots, and wedges of tomato.

Serving Size
Serves 4 (approximately 1¼ cups each)


  • 2 Tbsp peanut or canola oil, divided
  • 4 tsp reduced-sodium soy sauce, divided
  • 2 tsp plus 1 Tbsp rice wine or dry sherry, divided
  • 1½ tsp plus 2 tsp cornstarch, divided
  • ⅛ tsp ground white pepper
  • 1 pound trimmed boneless pork shoulder or butt, cut into ¼” thick, bite-sized slices
  • 2 Tbsp pineapple juice (or juice from can of pineapple)
  • 1 small tomato, thinly sliced into wedges
  • 2 Tbsp distilled white vinegar
  • 1 Tbsp minced, fresh ginger
  • 1 tsp sesame oil
  • ¼ tsp salt
  • ½ cup sliced carrot (¼” thick)
  • ¼ cup finely chopped scallions
  • 1½ tsp light brown sugar
  • 1 Tbsp ketchup
  • 2 cups chopped fresh pineapple (bite-sized pieces) or drained canned pineapple chunks


  1. Combine ginger, 2 tsps soy sauce, 2 tsp rice wine (or sherry), 1½ tsp cornstarch, salt, and pepper in a medium bowl. Stir in pork and sesame oil until well combined.
  2. Combine pineapple juice, vinegar, ketchup, and brown sugar in a small bowl. Stir in the remaining soy sauce, rice wine (or sherry), and cornstarch.
  3. Heat a 14” flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl 1 Tbsp peanut (or canola) oil into the wok.
  4. Carefully add the pork and spread in one layer. Cook undisturbed, letting the pork begin to sear, for 1½ minutes. Then, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 1 minute. Transfer the pork to a plate.
  5. Swirl the remaining oil into the wok, add carrots and stir-fry for 30 seconds. Return the pork with any juices to the wok. Add tomato and scallions and stir-fry for 30 seconds.
  6. Swirl in the pineapple juice mixture, add pineapple, and stir-fry until the pork is just cooked through and the sauce is lightly thickened, 1 to 2 minutes more.

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