One-Skillet Sweet-and-Sour Stir-Fried Pork with Pineapple

Sweet-and-Sour Stir-Fried Pork with Pineapple is a Cantonese classic and is one of the most iconic Chinese dishes around the world.

You can find the dish in traditional Chinese restaurants as well as affordable restaurants in the USA that offer Chinese American cuisine.

The South China Morning Post says, that Sweet-and-Sour Stir-Fried Pork with Pineapple is a global favorite and that just smelling the dish as it arrives to the table is enough to make one salivate.

Make this One-Skillet Sweet-and-Sour Stir-Fried Pork with Pineapple for you and your family and experience first hand as they salivate smelling the dish arriving to the dinner table.

If You Love Pineapple Then You’ll Enjoy Making And Eating This One Skillet Hawaiian Style Pineapple & Spicy Mango Chicken Sausage

One-Skillet Sweet-and-Sour Stir-Fried Pork with Pineapple

1 1/2 pounds boneless pork shoulder, trimmed, cut into 2-inch-wide strips, and thinly sliced

3 tablespoons soy sauce, divided, plus more if needed

1/2 teaspoon plus 1 tablespoon white sugar, divided

1 tablespoon cornstarch

3 tablespoons neutral oil, like grape seed or avocado oil

1 medium red bell pepper, stemmed, seeded and chopped

1 cup fresh pineapple, chopped 1/2-inch chunks

3 serrano chilies, stemmed, seeded and thinly sliced on the diagonal

1-inch piece fresh ginger, peeled and cut into matchsticks (about 3 tablespoons)

1/3 cup unseasoned rice vinegar, plus more if needed

3 scallions, thinly sliced on the diagonal

In a medium bowl, combine the pork, 1 tablespoon soy sauce, the ½ teaspoon sugar and the cornstarch; stir until the pork is evenly coated

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the pork in an even layer and cook, stirring only once or twice, until the pork is lightly browned, 4 to 5 minutes.

Next, add the bell pepper and cook, stirring occasionally, until the pepper is lightly browned, 4 to 5 minutes. Add the pineapple, chilies and ginger, then cook, stirring occasionally, until the pineapple begins to brown, 2 to 3 minutes.

Stir in the vinegar, the remaining 2 tablespoons soy sauce and the remaining 1 tablespoon sugar. Cook, stirring often, until the meat and vegetables are lightly coated with the sauce, 1 to 2 minutes.