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Sweet and Sour Pork

Source: The Heritage of Chinese Cooking
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Active Time:  35 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 6
The "Five Tastes" (sour, bitter, sweet, piquant or hot, and salt) play a unique role in the culture of Chinese cuisine in both the North and the South.
For Marinade:
2 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1 pound pork shoulder or loin (fillet), cut into 1-inch pieces
For Coating:
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3 egg yolks, lightly beaten
For Vegetables:
1 medium carrot, cut into 1-inch triangles
1 medium red bell pepper, cut into 1-inch triangles
1 medium green bell pepper, cut into 1-inch triangles
1 medium white onion , cut  into 1-inch triangles
1 cup pineapple pieces (canned or fresh)
1/2 cup chinese pickles mixed (available at Chinese stores)
For Sauce:
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine(available at Chinese store) or dry sherry
3 tablespoons tomato ketchup
2 rounded teaspoons cornstarch
1/4 cup pineapple juice

4 cups peanut oil, for deep frying
Sweet and Sour Pork Recipe at
TO MARINATE: Combine the pork marinade ingredients and stir to coat the pork well. Set aside while you prepare the remaining ingredients.

TO COAT: Combine the two flours of the coating ingredients. Lightly dry off the pork with some of the mixed flours. Add the egg yolks, mix through to coat all of the meat, and then roll each piece of the pork into the remaining flours. Set aside on a plate.

FOR VEGETABLES: Blanch the carrot in boiling water for 2 minutes. Assemble all of the vegetables on a plate.

FOR SAUCE: Mix the sauce ingredients in a bowl. Combine the cornstarch and pineapple juice in another bowl.

Working in 3 batches and separating the pork pieces, deep-fry the pork pieces in moderately hot peanut oil in a wok until crisp and light golden, about 3 minutes. Remove with a skimmer and drain on paper towels. When you are ready for the second deep-frying, turn up the heat and refry in the hot oil for 2 minutes. This time the meat pieces can go all in together.

Drain off the oil, and wipe out the wok. Heat 3 tablespoons of the oil to moderate. Stir-fry the carrot, bell pepper, and onion for 1-2 minutes. Add the pineapple and pickles and quickly combine. Add the sauce and stir for 1 minute. Stir in the pineapple juice mixture until the vegetables are lightly coated with the sauce.

Return the pork to the wok, and over high heat "marry" all the ingredients for 1 minute. Serve immediately.

NOTE: Once the flour and the egg yolks have been applied to the meat, you must proceed with the deep-frying fairly soon thereafter.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 565
Fat. Total: 43g
Fiber: 2g
Carbohydrates, Total: 29g
Sodium: 443mg
% Cal. from Fat: 68%
Cholesterol: 159mg
Protein: 16g
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