Sweet and Sour Pork

Sweet and Sour Pork has always been a popular choice among those of us who love Chinese food. This recipe is a great version of the dish so you can enjoy it anytime and anyplace, especially when a good Chinese take-out isn’t handy.


The Pork

  • 1 pound pork tenderloin, cut into 1” cubes
  • ½ cup flour
  • 6 tablespoons cornstarch
  • 2/3 cup cold water
  • 1 teaspoon regular soy sauce (If you use low sodium, you may need to add a little salt)
  • 2 teaspoons baking powder
  • Oil – vegetable or peanut

The Sauce

  • 1 tablespoon oil
  • 8 ounces pineapple chunks in own juice
  • 1 large green, yellow, or red pepper, seeds removed and thinly sliced
  • 1 cup carrots, peeled and thinly sliced
  • 1/3 cup vinegar
  • 1 tablespoon cornstarch
  • ¼ cup dark corn syrup
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 tablespoons dry sherry


Prepare the Pork

  1. Stir together and mix until it becomes a smooth batter: water, soy sauce, flour and cornstarch.
  2. Fill a wok or heavy skillet 1/3 full of oil and heat.
  3. While oil is heating……add the baking powder to the batter, and slowly add1 tablespoon hot oil.
  4. Dip meat into batter and fry in hot oil until lightly brown.
  5. Drain meat on paper towels and place in warm oven until ready to heat with the sauce.

Prepare the Sauce

  1. Drain the pineapple, reserving the juice.
  2. Pour 1 tablespoon oil into the wok/skillet and heat.
  3. Add onion, green pepper, and carrots  – cook until fork tender, stirring occasionally.
  4. In a separate large skillet stir the vinegar and cornstarch together until smooth, stirring constantly.
  5. Stir in the corn syrup, sugar, salt, and pineapple juice and bring to a boil, stirring constantly
  6. Stir in the pork, sautéed vegetables, pineapple, and sherry and boil for 1 minute, stirring constantly.
  7. Serve over steamed white or brown Basmati rice.

Servings: 4

NOTE:  Shrimp, boneless chicken cubes and fish are also good in this batter.


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