Sweet and Sour Pepper Pork Recipe - Allrecipes.com
Sweet and Sour Pepper Pork Recipe
  • READY IN 35 mins

Sweet and Sour Pepper Pork

Recipe by  

"Cubed pork loin is sauteed with bell peppers, onions, and garlic in a thick sweet and sour sauce. Serve over rice for a quick and delicious meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
  2. In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2008

My family really loved this recipe. I made just a couple of changes with I doubled the recipe. I used 3 tbsps brown sugar instead of white sugar and threw in a can of pineapple. I also used the pineapple juice instead of the water called for in the original recipe.

Most Helpful Critical Review
Sep 17, 2010

Really did not care for this, looking for something different but this was way to sweet.

Apr 05, 2008

This is delicious, I doubled the recipe and added a can of pineapple chunks. Served over jasmine rice, everyone loved it! Will make again, thanks!!! (came back a week later to say I made it with chicken and it was just as yummy, my family loves it!)

Jun 21, 2008

This recipe is REALLY good. The only thing I did different was used boneless pork chops and cut them into thin strips along with the peppers and onions. My boyfriend, who is not a fan of pork, absolutely loved it and said "save that recipe!" I'll be making this again and I'll try it with chicken. The sauce is delicious. Definitely a keeper!

Oct 09, 2009

This is the best recipie I have ever found on this website. I used pinapple juice instead of water, added a can of drained pinapple chunks, used red pepper and green pepper and substituted brown sugar for white sugar. Served in on a bed of jasmine rice... I LOVED it, my teenagers loved it, my Asian girlfriend thought it was awesome and her small child loved it.... 5 Stars!!!!!!!! Also bought 2.5 pounds of bone-in loin chops, and cut it up into bite size squares, trimmed the fat and that left about 2 pounds of meat. It was perfect...

Apr 12, 2010

This recipe tastes better than what you would get at a restaurant, is healthier, and is fast to make! I followed substitutions already listed here: added a can of chunk pineapple, subbed pineapple juice for the water, subbed chicken broth for the wine, and subbed brown sugar for white. I also added two matchsticked carrots and served over brown rice with chopped peanuts and green onions. My fiance, who is wary of new things, loved this! I will make it again!

Oct 30, 2008

I didnt have white wine so I used chicken broth in place of the wine and the water. I also used a cider ginegar instead. I added a mixture of red, yellow and green peppers and served over brown rice.

May 06, 2008

really good flavors, easy to make -- i followed the recipe exactly. next time i will double the sauce though, because once thickened, there wasn't a whole lot. thanks for a keeper!


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  • Calories
  • 403 kcal
  • 20%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 923 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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