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 serviced with white rice on a black plate with chopsticks on a white marble background next to a blue striped cloth napkin with skillet full of more next to it, as seen from above

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!

Ingredients for recipe separated into individual bowls and ramekins, as seen from above on a white marble surface

Step 1: Mix the egg substitute and 1 tablespoon of cornstarch in a medium bowl.

Egg and cornstarch mixed together in a glass bowl, as seen from above

Step 2: Add the pork slices, mix well, and season with salt and white pepper.

Pork slices mixed into egg and cornstarch mixture in a glass bowl with a spoon, as seen from above

Step 3: In a small bowl, add the remaining 1 teaspoon of cornstarch and 1 tablespoon of water. Mix to make a paste.

Cornstarch paste in a glass bowl on a white surface, as seen from above

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.

Pork cooking in a black skiller with a rubber spatula on a white marble surface, as seen from above

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.

Vegetables and ginger added to black skillet, as seen from above on a white marble surface

Step 7: Add the pineapple chunks with their juice and bring the mixture to a boil.

Pineapple chunks added to vegetables and ginger in black skiller with rubber spatula, as seen from above

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.

Pork and vegetables in black skillet with a rubber spatula, as seen from above, ready to be served

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!

Close-up view of wooden spoon stirring pork and vegetable mixture in a black skillet

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.

Overhead view of pork and veggies on a black plate with white rice

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.

Chopsticks holding a piece of pork and bell pepper above a plate with dish and white rice; skillet in background with more

Other healthy Chinese-inspired recipes

Do you wish you could enjoy your favorite Chinese take-out foods without all the carbs? Then you have to try a few of these healthier recipes inspired by my favorite Chinese dishes:

Sweet and Sour Pork (Lower Sodium, Gluten-free)

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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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

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.
    ¼ cup egg substitute, 1 tablespoon plus 1 teaspoon cornstarch
  • Add the pork slices, mix well, and season with salt and white pepper.
    8 ounces pork tenderloin, Kosher salt and ground white pepper
  • In a small bowl, add the remaining 1 teaspoon of cornstarch and 1 tablespoon of water. Mix to make a paste.
    1 tablespoon plus 1 teaspoon cornstarch
  • Place a wok or large skillet over medium-high heat and add 1 tablespoon of peanut oil.
    2 tablespoons 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.
    1 red bell pepper, 1 green bell pepper, 1-inch piece of fresh ginger
  • Add the pineapple chunks with their juice and bring the mixture to a boil.
    8 ounces pineapple chunks in juice
  • Add the tamari or soy sauce, rice vinegar, and brown sugar. Stir, then add the cornstarch paste.
    1 tablespoon low-sodium tamari or soy sauce, 1 tablespoon rice vinegar, ½ teaspoon light brown sugar
  • 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.

Notes

This recipe is for 4 servings.
Leftovers can be stored covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Sweet and Sour Pork (Lower Sodium, Gluten-free)
Amount per Serving
Calories
204
% Daily Value*
Fat
 
8.1
g
12
%
Saturated Fat
 
1.7
g
9
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
2.4
g
Monounsaturated Fat
 
3.7
g
Cholesterol
 
30
mg
10
%
Sodium
 
398.3
mg
17
%
Potassium
 
341.6
mg
10
%
Carbohydrates
 
16.2
g
5
%
Fiber
 
2.9
g
12
%
Sugar
 
10.5
g
12
%
Protein
 
14.7
g
29
%
Net carbs
 
13.3
g
* Percent Daily Values are based on a 2000 calorie diet.