Total Time
30mins
Prep 15 mins
Cook 15 mins

Recipe from a friend who served it as part of a poolside buffet. Add a can of chinese baby corn at the end for more color and texture.

Ingredients Nutrition

Directions

  1. PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
  2. Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
  3. Shake off excess.
  4. Place a wok over high heat.
  5. When wok is hot, add 2 tablespoons of the oil.
  6. When oil is hot, add half the pork.
  7. Stir fry until evenly browned about 5 to 7 minutes.
  8. Remove pork from wok, and set aside.
  9. Repeat to brown remaining meat, adding more oil as needed.
  10. Add remaining oil (about 2 tablespoons) to wok.
  11. Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
  12. Add pea pods, stir one minute.
  13. Stir sweet and sour sauce and add to wok.
  14. Stir until sauce boils and thickens.
  15. Return pork to wok and stir until heated through.
  16. Serve with hot cooked rice.
  17. Pass soy sauce if desired.

Reviews

Most Helpful

A very tasty and very easy to follow recipe. The texture of the pork came out perfect as did the veggies. The only 2 things (minor points) keeping this from being a 5-star dish are: 1) it was a bit overly sweet, but that might just be my taste, so I'm going to cut back on the brown sugar next time; and 2) a bit too much corn starch over all (3/4 of a cup total) made the sauce a bit too viscous, so I'm going to just use half as much in the sauce and half again for the pork. Might also add pineapple chunks to the veggies to add a fresh, citrus element. Easy enough fixes; looking forward to making this again with the adaptations.

Jonathan B. September 22, 2016

This recipe is as close to what I remember at Beachcomber Don's back in the early '80s as I have found. I didn't alter anything - hey, otherwise it's another recipe! I will make this again, but I will make two tiny changes - I'll deep fry the pork cubes so the "batter" doesn't come off during cooking. And, I'll reduce the corn starch in the sauce, as it got too thick for us. Otherwise, it's just what I remember and makes me want to go back to Hawaii now! Thanks, BoxO'Wine.

Nodnyl January 24, 2015

I would normally give a recipe like this 2 stars, but the pork preparation was fantastic and simple so I bumped it to 3. It wasn't terrible, but the ketchup overpowered this dish (I prepared it exactly as written). I'm sure the leftovers will be eaten, but I will continue searching for a go-to hawaiian pork stir-fry.

Tabitha S. February 12, 2014

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