Peking Pork With Sweet-And-Sour Sauce

READY IN: 30mins
Recipe by luvn-n-the-oven

Fool proof recipe and one of hubby's favorites! Would probably be good with chicken cutlets too.

Top Review by Pinay0618

I prepared this with both chicken and pork for a family dinner, and we all enjoyed both versions. Served with jasmine rice and steamed garlicky broccoli. Made and reviewed for Fall '09 PAC.

Ingredients Nutrition


  1. In large, deep skillet, bring water to a boil with sugar and vinegar; whisk until sugar dissolves.
  2. In small bowl, mix soy sauce, ketchup, and sesame oil until smooth; whisk into vinegar mixture.
  3. Bring to boil, then reduce to simmer until syrupy.
  4. Mix flour and cornstarch together in medium size shallow dish; set aside.
  5. Season pork with salt and pepper.
  6. Dredge in sherry (or rice wine).
  7. Then dredge in flour mixture. (Dredging process may be repeated if thicker crust is desired).
  8. Heat oil in large pot to 350 degrees.
  9. Fry two pork pieces at a time about 1-2 minutes on each side; drain on paper towels.
  10. Repeat frying process on all pieces and drain again.
  11. Transfer meat to sauce and serve.

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