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Air Fryer Sweet and Sour Pork Stew With Pineapple and Peppers - A Bright, Comforting Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds pork shoulder or pork loin, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1.5 cups pineapple chunks (fresh or canned, drained)
  • 2 tablespoons avocado or vegetable oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cornstarch (for the pork)
  • 1/2 cup pineapple juice (from the can or fresh)
  • 3 tablespoons ketchup
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 2 tablespoons brown sugar (adjust to taste)
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground)
  • 1 garlic clove, minced
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Optional: 1 teaspoon toasted sesame oil for finish
  • Steamed rice or cauliflower rice
  • Sliced scallions and sesame seeds

Method
 

  1. Prep the pork. Pat the pork cubes dry with paper towels. Toss with 1 tablespoon oil, salt, pepper, garlic powder, onion powder, and 1 tablespoon cornstarch until evenly coated.
  2. Preheat the air fryer. Heat to 390°F (200°C) for 3–5 minutes. Lightly oil the basket or use a perforated liner.
  3. Air-fry the pork. Arrange pork in a single layer without crowding. Cook 12–15 minutes, shaking halfway, until browned with some crispy edges and an internal temperature of 145°F. Work in batches if needed.
  4. Air-fry the vegetables and pineapple. Toss peppers, onion, and pineapple with the remaining 1 tablespoon oil and a pinch of salt. Air-fry at 380°F for 6–8 minutes, shaking once, until lightly charred but still crisp-tender.
  5. Make the sauce. In a saucepan, whisk pineapple juice, ketchup, vinegar, soy sauce, brown sugar, ginger, and garlic. Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook 1–2 minutes until glossy and thick enough to coat a spoon. Adjust sweetness or tang to taste.
  6. Combine into a stew. Add the cooked pork, peppers, onion, and pineapple to a large skillet or pot. Pour in the sauce and toss gently over medium heat for 2–3 minutes until everything is coated and hot. Stir in sesame oil if using.
  7. Serve. Spoon over rice, then garnish with scallions and sesame seeds. Taste and add a pinch of salt or a splash of vinegar if you want more brightness.