Crock-Pot Sweet And Sour Pork
Sweet and tangy pork ribs slow-cooked to perfection with a flavorful blend of brown sugar, vinegar, orange juice, and soy sauce, perfect for a comforting family meal.
Ingredients
Instructions
- Place all ingredients except cornstarch in a crock-pot and cook until done, approximately 4 hours on high or 6-8 hours on low.
- Mix cornstarch with a small amount of water to create a slurry.
- Add the cornstarch slurry to the crock-pot during the last 15-30 minutes of cooking to thicken the sauce.
Tips & Substitutions
For a more intense flavor, marinate the pork in the sauce overnight before cooking. If you're short on time, consider using pre-cut pork tenderloin instead of spareribs for quicker cooking. You can also substitute the orange juice with pineapple juice for a tropical twist. Adjust the sugar to your taste if you prefer a sweeter dish, or use a sugar substitute for a healthier version.
Serving Suggestions
Serve this dish over steamed rice or alongside stir-fried vegetables for a complete meal. Garnish with chopped green onions or sesame seeds for added texture and flavor. It pairs beautifully with Sweet Orange Chicken(Allergy Free) for a delightful Chinese-inspired feast. Consider offering some egg rolls or a simple cucumber salad on the side for a refreshing contrast.
Storage & Reheating
Leftover sweet and sour pork can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dish in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm it in a saucepan over low heat or in the microwave, adding a splash of water if needed to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Sweet And Sour Pork contains roughly 128 calories, with 4g protein, 22g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 2559mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork shoulder or pork loin as alternatives to spareribs. Just adjust the cooking time based on the cut you choose, as leaner cuts like loin may cook faster and require monitoring to prevent dryness.
Is it possible to make this recipe in an Instant Pot?
Absolutely! To make this dish in an Instant Pot, use the sauté function to brown the pork first, then add the remaining ingredients (except cornstarch) and cook on high pressure for about 30 minutes. Release the pressure and add the cornstarch slurry to thicken the sauce before serving.
How can I make this dish spicier?
To add heat, consider including red pepper flakes or a dash of sriracha in the sauce. You can also serve the dish with sliced fresh chili peppers on the side to allow guests to customize their heat level to their liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).