Sweet & Sour Curry Pork
Tender pork is seared golden and simmered in a glossy homemade curry sauce with chopped pineapple and bell peppers. This sweet, tangy, and warmly spiced dish comes together in one pan and is ready in just 35 minutes.
Equipment
- Wok or large skillet
- Mixing bowls
- Sharp knife
- Cutting board
Ingredients
- 1.5 lbs pork shoulder or pork chops cut into 1-inch cubes
- 2 tablespoons cornstarch for coating pork
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 cup chopped pineapple fresh or canned
- 0.5 cup pineapple juice
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1.5 tablespoons curry powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water for slurry
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper to taste
- 2 green onions sliced, for garnish
Instructions
- Cut the pork into 1-inch cubes and pat dry with paper towels. Season with salt and pepper, then toss with 2 tablespoons of cornstarch until evenly coated.
- Heat the vegetable oil in a wok or large skillet over medium high heat. Add the pork in a single layer, working in batches if needed, and sear for 3 to 4 minutes per side until golden brown. Remove and set aside.
- In the same pan, add the bell peppers, garlic, and ginger. Saute for 2 to 3 minutes until fragrant and the peppers are slightly softened but still crisp.
- In a bowl, whisk together the pineapple juice, soy sauce, rice vinegar, brown sugar, curry powder, and cornstarch slurry until smooth and well combined.
- Return the seared pork to the pan along with the chopped pineapple. Pour in the curry sauce mixture and stir to combine.
- Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened and coats the pork and vegetables evenly.
- Taste the sauce and adjust seasoning, adding more vinegar for tang or sugar for sweetness if desired.
- Remove from heat, garnish with sliced green onions, and serve hot over steamed rice.
Notes
For best results, pat the pork dry before coating it with cornstarch to ensure a good sear. Avoid adding curry powder directly to the hot oil at the start, as it can become chalky. Whisking it into the liquid sauce ensures even flavor distribution. Toasting the curry powder briefly in the dry pan before adding the sauce can deepen its flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.