How many times have you asked yourself “what do I cook tonight?” desperately searching for a quick dinner idea that isn’t boring and pleases everyone?
If the answer is “too many”, you’re in the right place.
Today we’re making spicy sweet and sour pork bites together, an incredibly easy main dish, full of flavor and ready in less than 30 minutes, that will revolutionize your weekday menus.
This is not your ordinary pan-cooked pork loin.
It’s a dinner-saving recipe that combines incredible tenderness with an explosion of unexpected flavor.
It’s the perfect solution when you’re short on time but still want to serve something special, much like our beloved sweet and sour ribs, but with an even bolder and more decisive character.
The secret of this dish is its homemade sweet and sour sauce, in a light version, that perfectly balances sweetness, vinegar acidity, and a final chili touch.
It’s an addictive balance of flavors that transforms simple pork cubes into a restaurant dish.
If you love these contrasts, we’re sure you’ll also adore our famous soy spaghetti with ground meat in sweet and sour sauce, another great classic revisited.
It’s often believed that pork recipes require long cooking times, but this dish proves the exact opposite.
It’s proof that you can prepare a tasty main dish complete with vegetables in a flash.
Are you ready to bring to the table a recipe that will conquer the family and make you look great with minimal effort?
Enough words, it’s time to get cooking, let’s start!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 281.03 (Kcal)
- Carbohydrates 5.79 (g) of which sugars 0.93 (g)
- Proteins 33.77 (g)
- Fat 13.66 (g) of which saturated 4.35 (g)of which unsaturated 12.94 (g)
- Fibers 0.92 (g)
- Sodium 123.50 (mg)
Indicative values for a portion of 380 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lbs pork loin
- 2 yellow bell peppers
- 2 zucchinis
- 1 red onion
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- 1 bunch parsley
- 1 pinch black pepper
- A few hot chili peppers (Pickled)
- 6 tbsps rice vinegar
- 4 tbsps water
- 2 tbsps soy sauce (Light)
- 1 tbsp erythritol (Or sweetener of choice)
Tools
- 1 Saucepan Moneta
Steps
Here’s how to prepare our spicy sweet and sour pork bites, step by step. Follow these simple instructions for a restaurant-like result!
The first rule in the kitchen to avoid stress is to prepare everything in advance.
Let’s start with cutting the vegetables and meat.
Vegetables: Carefully wash the yellow bell peppers, remove the stem and seeds, and cut them into strips or not too small cubes.
Trim the zucchinis and also cut them into cubes or sticks. Finally, thinly slice the red onion.
Aromatics: Peel the garlic clove and ginger, slicing the latter into thin slices.
Meat: Take the pork loin and cut it into regular bites about 1 inch in size. Pat it dry with paper towels to remove excess moisture, this will help achieve perfect browning.
Browning the Pork: The Secret to Tenderness.
This step is essential to seal the meat’s juices and keep it tender and juicy.
In a large non-stick pan or wok, heat a couple of tablespoons of oil over high flame.
When the oil is hot, add the pork bites, being careful not to overcrowd the pan.
Cook them for 4-5 minutes, turning often, until a delicious golden crust forms on all sides.
Once ready, remove the pork from the pan with a slotted spoon and set aside on a plate.
Cooking the Vegetables: An Aromatic Sauté.
We’ll use the same pan, which now contains all the flavor released from the meat.
Add another dash of oil and, over medium flame, sauté the garlic and ginger slices for a minute, until they release their aroma.
Add the sliced onion and let it gently wilt.
Then, add the yellow bell peppers and sauté for 5-6 minutes.
Lastly, add the zucchini (which requires a shorter cooking time to remain firm).
Sauté all the vegetables in the pan for another 4-5 minutes.
If the pan dries out too much, add a splash of water: this will create some steam that will aid cooking without burning the vegetables.
The goal is to have cooked but still crisp vegetables.
The Magic of Sweet and Sour Sauce and the Final Touch.
While the vegetables cook, you have the perfect time to prepare the dressing.
Prepare the Light Sauce: In a small bowl, pour the rice vinegar, water, soy sauce, and erythritol.
Mix vigorously with a teaspoon until the erythritol has completely dissolved.
This sugar-free sweet and sour sauce is the heart of our recipe.
Combine and Glaze: When the zucchinis are almost ready, pour the browned pork back into the pan with the vegetables.
Slightly increase the flame and pour over the sweet and sour sauce.
Stir and let flavor for 2-3 minutes, until the liquid slightly reduces, creating a glossy and delicious glaze that coats every ingredient.
The Final Touch: Turn off the heat.
If you like, this is the time to add the chopped pickled chilies and a generous sprinkle of fresh parsley.
Give it a final stir and the dish is ready.
Plating and Tasting.
Now the most beautiful part: serving your masterpiece.
Serve the spicy sweet and sour pork bites still hot and steaming.
The vibrant colors of the bell peppers and parsley will make the dish a visual delight as well.
Serve immediately, accompanied by slices of whole-grain bread, perfect for soaking up every last drop of this incredible sauce. Enjoy your meal!
This recipe is a fantastic starting point, but the beauty of cooking is making it ours!
Here are some tips to personalize it, suggestions for impeccable results, and the golden rules for managing leftovers.
Sweet and Sour Pork: Tips, Variants, and How to Store It
Practical Tips (that make the difference)
Super tender pork:
The secret is quick cooking over high heat.
The initial browning seals the juices inside, while the final rapid pass in the sauce cooks it perfectly without drying it out.
Never cook it for too long!
Always crisp vegetables: Follow the cooking order.
Bell peppers take a few more minutes than zucchinis.
Adding the zucchinis last is essential to keep them firm and crunchy to the bite.
The sauce balance: Always taste your sweet and sour sauce before pouring it into the pan.
The balance between vinegar and sweetness is personal: if you want it more pungent add a drop of vinegar, if sweeter a pinch of your sweetener.
Variations on the Theme:
Make the Recipe Unique.
Don’t have pork or want to try something different?
No problem.
With Chicken or Turkey: This recipe is fantastic with chicken or turkey breast bites.
Cooking times are very similar.
Vegetarian/Vegan Version: For a delicious vegetarian alternative, replace the meat with firm tofu cut into cubes and previously browned in a pan, or with tempeh.
Other Vegetables: Feel free to experiment!
Carrot sticks, broccoli florets, or, for a more classic touch, fresh pineapple pieces added with the sauce are perfect.
For a gluten-free recipe:
The only risky ingredient is soy sauce.
Simply replace it with Tamari sauce, which is naturally gluten-free.
How to Store (if there are leftovers!)
Did you prepare an extra portion?
Great idea.
In the Refrigerator: Once cold, you can store sweet and sour pork in an airtight container in the refrigerator for 2-3 days maximum.
In fact, the flavors will blend even better the next day!
The only thing to consider is that the vegetables will lose some of their crunchiness.
How to reheat it: The best way is to sauté it for a couple of minutes in a hot pan, maybe with a splash of water.
Avoid the microwave, which tends to make the meat a bit rubbery.
Can it be frozen? It is technically possible, but I do not recommend it.
When thawed, the vegetables would completely lose their texture, becoming very soft.
Sweet and Sour Pork: The Answers You Seek FAQ
Do you still have any questions or curiosity about this recipe? Here you will find the quick answers to the most common questions for a perfect result every time.
Can I use another cut of pork instead of the loin?
Yes, absolutely. Loin is ideal because it’s lean and cooks quickly.
An excellent alternative is pork tenderloin, even more tender (reduce cooking by one minute).
If you’re not concerned about a bit more fat, neck meat cut into cubes will give an incredibly flavorful and tender result.
My sweet and sour sauce is too liquidy, how can I thicken it?
This recipe is meant for a light sauce that glazes the ingredients.
If you prefer it thicker and richer, you have two light options:
Option 1 (simpler):
Let it cook over high heat for another minute in the pan. The excess water will evaporate, “reducing” the sauce.
Option 2 (“restaurant” effect): In a small cup, dissolve half a teaspoon of cornstarch in a tablespoon of cold water.
Pour this mixture into the pan at the end of cooking and stir for 30 seconds: it will magically thicken.
Is this recipe suitable for children?
Certainly! The basic recipe is not spicy at all.
The spiciness is only given by the pickled chilies, which are optional and added at the end.
For children, simply do not add them or serve them separately only for adults.
The sweet and sour flavor is usually very appealing to them.
Can I use frozen vegetables instead of fresh ones?
Yes, you can do so if you’re short on time, but with a crucial adjustment.
Do not thaw the vegetables first!
Pour them directly from the bag into the hot pan and cook over high flame.
This will help excess water evaporate quickly.
Keep in mind that the final texture will inevitably be a bit softer than that of fresh vegetables.
