Craving sweet and sour pork? Try this healthier version with lean pork tenderloin, bell peppers, pineapple, and fresh ginger! It’s lower-sodium and gluten-free.
Sweet and sour pork was the very first dish I ever ordered from a Chinese restaurant. I’ve loved it ever since!
So when I found myself craving it one day, I decided to make a healthier version that I could feel good about eating. I actually like it better than take-out.
This recipe is just the right mix of sweet and sour. It’s not overly-sweet like the kind you get from a restaurant, and the pork isn’t deep fried.
Plus, it’s served with some bright and beautiful red peppers to add a nice, healthy crunch!
How to make sweet and sour pork
This dish only takes about 10 minutes to cook, and everything comes together right in the wok!
Step 1: Mix the egg substitute and 1 tablespoon of cornstarch in a medium bowl.
Step 2: Add the pork slices, mix well, and season with salt and white pepper.
Step 3: In a small bowl, add the remaining 1 teaspoon of cornstarch and 1 tablespoon of water. Mix to make a paste.
Step 4: Place a wok or large skillet over medium-high heat and add 1 tablespoon of peanut oil.
Step 5: Once the oil is hot, add the pork and stir-fry until the meat is opaque, about 3 to 4 minutes. Transfer the pork to a plate lined with paper towels.
Step 6: Add the remaining tablespoon of peanut oil to the wok. Once hot, add the bell peppers with the ginger and stir-fry for about 2 minutes.
Step 7: Add the pineapple chunks with their juice and bring the mixture to a boil.
Step 8: Add the tamari or soy sauce, rice vinegar, and brown sugar. Stir, then add the cornstarch paste.
Step 9: When the mixture begins to thicken, add the pork back to the wok. Stir to coat the pork in the sauce, then remove from heat and serve immediately.
Can you believe how easy that was? You can be enjoying your meal in less time than it would take the local Chinese restaurant to deliver to your house!
What to eat with this dish
This pork and vegetable stir fry is hearty and flavorful enough to enjoy all on its own, but you can definitely turn it into a bigger meal if you like!
One of my favorite ways to eat this dish is over steamed brown rice. It’s perfect for soaking up any extra sauce.
For a lower carb option, try serving it over cauliflower rice. It would also be delicious with zoodles or even spaghetti squash.
Storage
This dish is best served immediately so that the bell peppers will be nice and crunchy.
However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 3-4 days.
Other healthy Chinese-inspired recipes
Do you wish you could enjoy your favorite Chinese take-out foods without the guilt? Then you have to try a few of these healthier recipes inspired by my favorite Chinese dishes:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Sweet and Sour Pork (Lower Sodium, Gluten-free)
Ingredients
- ¼ cup egg substitute
- 1 tablespoon plus 1 teaspoon cornstarch (divided)
- 8 ounces pork tenderloin (cut into thin slices)
- Kosher salt and ground white pepper
- 2 tablespoons peanut oil (divided)
- 1 red bell pepper (seeded and cut into chunks)
- 1 green bell pepper (seeded and cut into chunks)
- 1-inch piece of fresh ginger (peeled and grated)
- 8 ounces pineapple chunks in juice (1 can, undrained)
- 1 tablespoon low-sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon light brown sugar
Instructions
- Mix the egg substitute and 1 tablespoon of cornstarch in a medium bowl.
- Add the pork slices, mix well, and season with salt and white pepper.
- In a small bowl, add the remaining 1 teaspoon of cornstarch and 1 tablespoon of water. Mix to make a paste.
- Place a wok or large skillet over medium-high heat and add 1 tablespoon of peanut oil.
- Once the oil is hot, add the pork and stir-fry until the meat is opaque, about 3 to 4 minutes. Transfer the pork to a plate lined with paper towels.
- Add the remaining tablespoon of peanut oil to the wok. Once hot, add the bell peppers with the ginger and stir-fry for about 2 minutes.
- Add the pineapple chunks with their juice and bring the mixture to a boil.
- Add the tamari or soy sauce, rice vinegar, and brown sugar. Stir, then add the cornstarch paste.
- When the mixture begins to thicken, add the pork back to the wok. Stir to coat the pork in the sauce, then remove from heat and serve immediately.
So much healthier than takeout and it looks even more delicious!
Pineapple and pork is one of my very favorites, this looks wonderful!