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Sweet and sour pork has always been my answer for those evenings when I crave something bright and comforting but want to keep dinner hands off. The crockpot transforms simple pantry and fridge ingredients into a classic Chinese-inspired favorite with melt-in-your-mouth pork and vibrant bell pepper and pineapple.
My family calls this magic pork because the house smells incredible all day and the flavor always gets everyone to the table. I first made it for a friend’s potluck. Now I keep it on rotation for easy comforting dinners.
Ingredients
- Sugar: gives that signature sweet balance and dissolves best if you use a finer grain
- Brown sugar: adds caramel notes and keeps the sauce rich and glossy so use a fresh soft bag if possible
- Chicken broth: keeps everything juicy and ties the sweet and tangy elements together look for low sodium
- White vinegar: brings bright sharpness opt for distilled for clarity
- Lemon juice: gives another layer of acidity use freshly squeezed if you can
- Low sodium soy sauce: is essential for umami and depth
- Tomato paste: is what gives the sauce that classic red color and rich base choose one in a small can and squeeze out all the paste
- Garlic powder: adds background savoriness use a good quality for best taste
- Ground ginger: lifts every flavor find fresh ground or grate dried ginger yourself for extra aroma
- Ground black pepper: provides a little backbone and warmth
- Boneless pork loin chops: are lean yet stay tender go for firm pink meat with faint marbling
- Onion: releases sweetness as it cooks try yellow or white and keep the pieces chunky
- Green bell pepper: offers fresh bite choose ones that are glossy and feel heavy
- Pineapple chunks: deliver juicy bursts of sweetness use those packed in juice and drain well
- Cornstarch: turns the sauce silky make sure it is lump free when mixing
- Extra chicken broth for the slurry: loosens the thickening mixture always whisk until smooth before adding
Step-by-Step Instructions
- Mix the Sauce:
- Combine sugar brown sugar chicken broth white vinegar lemon juice soy sauce tomato paste garlic powder ground ginger and black pepper directly in your slow cooker. Stir thoroughly until the sugars are fully dissolved and the tomato paste is well blended which ensures every bite is full of flavor.
- Add the Pork and Veggies:
- Fold in the cubed pork chops onion bell pepper and pineapple chunks. Stir gently so all the pieces are coated in the sauce. For the most even cooking make sure everything is submerged in the liquid.
- Slow Cook to Tenderness:
- Cover the slow cooker and set to low. Let it cook for six to eight hours. The pork should be fork-tender and the veggies slightly softened but not mushy. This slow and gentle cooking infuses the meat with tangy sweet flavors.
- Thicken the Sauce:
- Mix cornstarch with the second portion of chicken broth in a small bowl whisking until smooth. Gradually stir this slurry into the slow cooker making sure it is well incorporated with the cooking juices. Cover and cook for another fifteen to twenty minutes until the sauce is thickened and glossy.
- Serve it Up:
- Spoon the sweet and sour pork over fluffy rice making sure each serving gets plenty of sauce and garnishes if you like. Serve immediately for best texture.
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Pineapple’s sweet flavor is my favorite part. My sister and I used to fight over the last chunk in the pot as kids. Now I double the pineapple so everyone gets some.
Storage Tips
Let leftovers cool fully before transferring to airtight containers. Store in the refrigerator for up to four days. The sauce may thicken as it cools just add a splash of water and gently reheat on the stove or microwave. For longer keeping freeze in single portions for up to two months. Thaw overnight before gently reheating.
Ingredient Substitutions
If you want to make the dish a bit lighter swap pork loin for chicken breast or thighs. For a slightly tangier sauce try apple cider vinegar instead of white vinegar. Red or yellow bell peppers can stand in for green if you want a sweeter note. You can also skip the pineapple if needed and use fresh orange segments for a different fruit spin.
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Serving Suggestions
Serve with steamed jasmine rice to soak up every bit of the sauce. For a heartier meal add roasted broccoli or snap peas on the side. A sprinkle of toasted sesame seeds or sliced green onion makes for a bright finish that pairs well with the warm flavors.
Cultural Context
Sweet and sour pork has been a Chinese restaurant staple across the world but homemade versions are usually gentler in sweetness and have fresher notes. My mom would simmer her version on Sundays as a way to bring the family together with color and comfort. Cooking it slowly like this is my twist on her legacy and makes our weeknight meals way more relaxed.
Frequently Asked Questions About Recipes
- → Which pork cut gives the best results here?
Pork shoulder or pork butt makes everything ultra tender and packed with flavor, but you can also use boneless pork loin chops if you have those on hand.
- → Is there a way to make this if I don't own a slow cooker?
For sure! Just use a heavy pot or Dutch oven, keep the heat low, put the lid on, and let it cook, checking for that fall-apart texture and adjusting the time if needed.
- → What's the best way to get the sauce nice and thick at the end?
Stir some cornstarch into broth until you don't see lumps, pour it in, then let everything bubble together for a few minutes until it's as thick as you like.
- → Can I toss in other veggies?
Go for it—carrots, snap peas, or some extra red bell pepper are awesome for more crunch and color.
- → What's good to serve with this?
White or brown rice soaks up all that tasty sauce, but some cooked noodles would be just as good for a change.