Pineapple and pork simply pair wonderfully together, especially in Asian-inspired dishes. Learn how to make sweet and sour pork with pineapple, which was love at first try for me.

– 1 ½ pound [0.7 kg] of pork tenderloin, or boneless pork chops, thinly sliced – ½ teaspoon of black pepper (freshly-cracked, or ground) – 2 ½ teaspoons of salt, (or more, to taste), divided – 4 tablespoons of vegetable oil – 1 large of white onion, cubed – 2 green bell peppers, chopped – 3 cloves garlic, crushed – 1 cup of diced green tomatoes, (optional, see notes)


– 2 cups of fresh pineapple, peeled and cubed – ½ teaspoon of chili flakes, (optional) – 3 tablespoons of cornstarch – 2 tablespoons of light soy sauce – ¼ cup of rice vinegar, or 3 tablespoons of apple cider vinegar or white vinegar – 2 cups of pineapple juice – 1 cup of chopped garlic chive, (see notes) – 1 cup of chopped green onions


Pat the pork pieces dry with a paper towel. Season with pepper and 2 teaspoons of salt.

Step 1:

Heat oil over medium-high heat in a large skillet. Add the pork (careful with oil splatters!) and cook and stir until it turns golden brown. It may release a little bit of liquid at the beginning, but it will soon evaporate.

Step 2:

Stir in the onion, green pepper, and garlic to the fried pork, and cook and stir for 30 seconds, don't overdo it, we want crisp bell peppers in the end. Stir in, the green tomatoes, and pineapple chunks. Cook and stir for 30 seconds or until they are heated through. Stir in the chili flakes.

Step 3:

In the meantime, make a cornstarch slurry by mixing corn starch, soy sauce, vinegar, and pineapple juice. Lower stove to medium heat and add the slurry to the pot and stir. Once it breaks the boil, add garlic chive and green onions. Cook until these two wilts.

Step 4:

Taste and season with more salt if you find it necessary. Remove from the heat and serve.

Step 5:

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