Sweet-and-Sour Pork


by: Cali Chef

We never seem to tire of this satisfying classic. This recipe is typical except for the cashews, which add an essential crunch, and the dark sesame ail, which lends a deep complexity. Once you have prepped all the ingredients - which you can do earlier the same day - it only takes 5 minutes or so to cook the dish. Makes 6 main-course servings when served with 4 to 5 other main-course dishes.


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serves: 6

1 pound pork loin (cut into 3/4-inch cubes)

1 teaspoon dark sesame oil

2 tablespoons grated ginger

1 clove garlic (minced, and then crushed to a paste with the flat side of the knife)

2 cans (8-ounce) cubed pineapple

4 tablespoons balsamic vinegar

17 tablespoon vegetable oil

Flour for dredging

1/2 cup cashews (toasted for 10 minutes in a 300°F oven or until pale brown)

1 bell pepper (cut into 1-inch squares)

Nutrition Facts
Sweet-and-Sour Pork

Servings Per Recipe: 6

Amount per Serving

Calories: 460

  • Total Fat: 44.7 g
  •     Saturated Fat: 33.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 37.1 mg
  • Sodium: 273.7 mg
  • Total Carbs: 2.9 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 1.7 g
  • Protein: 14.5 g

how is this calculated?

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1.  Marinate the pork.

2.  Stir-fry the pork quickly in hot oil, cooking in small batches and transferring to paper towels to drain.

3.  Add a little fresh oil and the rest of the ingredients to the vvok and stir-fry briefly. Stir in the pork, pineapple, and reserved marinade and serve.

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