Sweet and Sour Pork


Main Dish
Sweet and Sour Pork

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    Crispy battered pork with a sweet and sour sauce doesn’t need to be high in sodium or deep-fried. Dietitian Amanda makes her own healthier version for under 600 calories per serving.

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    Servings and Ingredients

    Serves 8
    2 lbs. Hormel Always Tender boneless pork top loin
    ½ c. Hy-Vee all-purpose flour
    ½ c. plus 2 tbsp. cold water, plus additional as needed, divided
    ¼ c. plus 2 tbsp. Hy-Vee cornstarch, divided
    1 Hy-Vee large egg
    ½ tsp. Hy-Vee salt
    3 tbsp. Hy-Vee canola oil
    1 can(s) (20-oz.) Hy-Vee pineapple chunks in juice
    ½ c. Hy-Vee white vinegar
    ¼ c. Hy-Vee brown sugar
    2 tsp. Hy-Vee low-sodium soy sauce
    1 clove(s) garlic, minced
    ¾ c. carrot chips
    1 medium green bell pepper, seeded and sliced
    8 c. Hy-Vee brown rice, cooked

    Things To Grab

    • Large bowl
    • Whisk
    • Large skillet
    • Plate
    • Paper towels
    • Small bowl


    1. Trim excess fat from pork. Cut into bite-size pieces.

      Hyvee Culinary Expert Tip
      To make pork easier to cut, freeze for about 1 hour.
      Substitute TeacherDietitian Amanda, RD
    2. In a large bowl, whisk together flour, ½ cup water, ¼ cup cornstarch, egg, and salt until well combined. Toss pork in batter until coated.

    3. Heat canola oil in a large skillet over medium heat. Add coated pork to skillet in batches. Cook until golden brown and internal temperature reaches 145 degrees, about 5 minutes. Remove from heat and place on a paper towel lined plate; keep warm. Repeat with remaining pork. Wipe out skillet.

    4. Drain pineapple, reserving liquid and chunks. Add enough water to pineapple juice to make 1 cup; pour into same skillet over medium heat. Stir in vinegar, brown sugar, soy sauce, and garlic. Continue to whisk until sugar dissolves. Stir in carrot chips and bring to a boil.

    5. Meanwhile, in a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until well combined; set aside.

    6. Stir in reserved pineapple chunks, green bell peppers, and cornstarch and water mixture into skillet. Bring back to a simmer and simmer for 1 minute or until thickened. Add pork to vegetables and sauce and heat through.

    7. Serve Sweet and Sour Pork over hot cooked brown rice.

    Nutrition facts


    570 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 95mg
    • Sodium: 270mg
    • Total Carbohydrates: 79g
    • Protein: 33g

    Daily Values

    Iron 15%
    Calcium 2%
    Vitamin D 6%
    Potassium 15%