This Easy Baked Sweet and Sour Pork brings the vibrant flavors of Chinese cuisine to your table with minimal effort. Tender, juicy pork is coated in a glossy, tangy-sweet sauce, balanced with a hint of pineapple and bell peppers for a burst of freshness. The oven does most of the work, leaving you with a dish that’s crispy on the edges yet melt-in-your-mouth tender inside.
In just over an hour, you’ll have a meal that’s as satisfying as it is wholesome, packed with protein and vibrant veggies. The combination of sticky sauce, caramelized edges, and tender meat creates a symphony of textures and flavors that will have everyone reaching for seconds. Perfect for weeknights or impressing guests, this dish is a guaranteed crowd-pleaser!
What You’ll Need for Easy Baked Sweet and Sour Pork
- 2 cups vegetable oil (for frying only)
- 2 pounds boneless pork loin roast (cut into 1-inch pieces)
- 1 cup cornstarch (for coating the pork)
- 1 onion (cut into bite-sized pieces)
- 1 green bell pepper (cut into bite-sized pieces)
- 20 ounces pineapple chunks (reserve the juice for the sauce)
- Salt and pepper (to taste)
- 1 1/2 cups sugar
- 2/3 cup apple cider vinegar (or white vinegar as a substitute)
- 1/2 cup ketchup
- 1 Tablespoon soy sauce
- 1 teaspoon garlic salt
- 6 cups cooked rice (for serving)
How to Make Easy Baked Sweet and Sour Pork
- Preheat your oven to 325°F (163°C).
- Heat the vegetable oil in a large pot over medium-high heat.
- Prepare the pork: Cut the pork roast into 1-inch pieces and place them in a gallon-sized Ziploc bag. Add the cornstarch, seal the bag, and shake until the pork is evenly coated.
- Fry the pork: Carefully add a few pieces of pork at a time to the hot oil. Cook for 2-3 minutes until golden brown. Remove and place on a plate lined with paper towels to absorb excess oil. Repeat until all pork is cooked.
- Assemble the dish: Spray a 9×13-inch baking pan with nonstick cooking spray. Spread the cooked pork evenly in the pan. Top with chopped onion, green bell pepper, and pineapple chunks. Season lightly with salt and pepper.
- Make the sauce: In a saucepan over medium heat, combine the reserved pineapple juice, sugar, apple cider vinegar, ketchup, soy sauce, and garlic salt. Whisk together and bring to a boil.
- Combine and bake: Pour the hot sauce over the pork and vegetables in the baking pan. Gently stir to coat everything evenly. Place the pan in the oven and bake for 1 hour, stirring every 15 minutes to ensure the pork stays coated in the sauce.
- Serve: Remove from the oven and serve the sweet and sour pork over cooked rice. Enjoy!
Perfect Pairings: Serving Suggestions
This Easy Baked Sweet and Sour Pork is a crowd-pleaser on its own, but pairing it with the right sides can elevate your meal. Serve it over fluffy steamed jasmine rice for a classic combo, or try cauliflower rice for a low-carb option. Add a side of stir-fried vegetables or a crisp Asian-inspired salad for extra freshness. Don’t forget to garnish with sesame seeds or chopped green onions for a finishing touch!
Make It Ahead: Storage and Reheating Tips
This dish stores beautifully for busy weeknights! Let it cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. To reheat, warm it in the oven at 325°F for 15-20 minutes, stirring halfway through, or microwave individual portions for 1-2 minutes. If the sauce thickens too much, add a splash of pineapple juice or water while reheating to bring it back to life.
Customize It: Recipe Variations
Feel free to tweak this recipe to suit your taste! Swap the pork for chicken breast or tofu for a different protein. For a spicier kick, add red pepper flakes or sriracha to the sauce. If you’re not a fan of bell peppers, try zucchini or carrots instead. You can also use fresh pineapple instead of canned for a brighter, tangier flavor.
Time-Saving Hacks for Busy Cooks
Short on time? Prep the pork and vegetables the night before and store them in separate containers. You can also use a pre-cut stir-fry veggie mix to skip chopping altogether. If you’re in a rush, skip the frying step and bake the pork directly—just toss it in cornstarch and arrange it in the pan. The sauce will still coat it beautifully as it bakes!
Essential Equipment for Success
To make this recipe a breeze, you’ll need a few key tools: a large pot for frying, a 9×13 inch baking dish, and a whisk for the sauce. A Ziploc bag is perfect for coating the pork evenly with cornstarch, and a nonstick cooking spray ensures easy cleanup. If you’re doubling the recipe, consider using two baking dishes to avoid overcrowding.
Easy Baked Sweet and Sour Pork
Ingredients
For frying
- 2 cups vegetable oil For frying only
Main Ingredients
- 2 pounds boneless pork loin roast
- 1 cup cornstarch
- 1 onion cut into bite sized pieces
- 1 green bell pepper cut into bite sized pieces
- 20 ounces pineapple chunks reserve juice
- salt and pepper to taste
- 1 1/2 cups sugar
- 2/3 cup apple cider vinegar
- 1/2 cup ketchup
- 1 Tablespoon soy sauce
- 1 teaspoon garlic salt
- 6 cups cooked rice
Instructions
- Preheat oven to 325 degrees.
- Heat vegetable oil in a large pot over medium-high heat.
- Cut pork roast into 1-inch pieces and place in a gallon sized Ziploc bag.
- Pour cornstarch into Ziploc bag, zip closed and shake until pork is evenly coated with cornstarch.
- Carefully add pork a few pieces at a time to hot oil, let cook for 2-3 minutes, remove and place on a plate covered with a paper towel to absorb excess oil. Repeat until all pork has been cooked in oil.
- Spray a 9 x 13 inch baking pan with nonstick cooking spray and spread pork in the bottom.
- Sprinkle on chopped onion, green pepper, and pineapple chunks. Season with salt and pepper, to taste.
- Pour pineapple juice from pineapple chunks into a saucepan over medium heat. Whisk in sugar, apple cider vinegar, ketchup, soy sauce and garlic salt.
- Bring to a boil and pour over the pork, vegetables and pineapple. Gently stir to combine.
- Place pan in oven for 1 hour, stirring every 15 minutes to continually coat pork in sauce.
- Remove from oven and serve over rice.