50 Reviews

This was very good, throughly enjoyed it as did my hubby, the only thing was the directions were just a little confusing, had to read a couple of times to make sure the process was in the right order. But otherwise it was great!! and I really liked the batter for the pork, going to try it on some chicken breast. Thanks for the post !! will make again.

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Chef Dragonflygirl March 18, 2012

Wonderful. I also used 1/2 cup tomato sauce and 1/2 cup vinegar instead of a whole cup of vinegar like one other reviewer said. I also like to use a bit more cornstarch b/c I like my sauce thick and syrupy not runny... yummy yummy - it's now a family favorite!

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cUte Kitty pUnk July 25, 2011

Only reason I give this a four, is for my taste it was a bit on the sweet side and thess the sour side. Other then that having been my first attempt it was very good, I enjoyed it. I used apple cider vinager instead of white, as apple and pork go together so much better in my oppinion. I will make this again and decrese the suger a tad, maybe 3/4 cup instead of 1 cup.
Thankyou for posting this wonderfull recipe.

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Curvycook April 21, 2011

I'm a huge sweet and sour fan and this was alright, I had to add tomato sauce and Worcestershire sauce (for tang). I also added some bi carb to the batter to make it rise a bit. If your sauce tastes to vinegary you should cook it for longer.

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scrumble666 February 11, 2011

Yummm. I cooked my carrots sauce just in a large saucepan -didn't seem to need a double boiler and it came out fine. The frying of the battered pork pieces was definitely putzy/tedious,but well worth it. To make it more healthy I will omit that step next time. Also I think I will add celery, onion, and maybe water chestnuts next time too - it was missing just a little something.

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Rachie P January 19, 2010

I made this dish for my sister-in-law and her husband...it was a hit! I hesitated at first because the ingredient list looked so long. And even though this is a bit vinegary for my taste, I loved it. The only thing I did differently was to use only half the carrots (I used large carrots.) This is a definite keeper. Who knows, maybe I'll learn to love vinegar ... until then, I'll just use a little less. THANK YOU FOR SHARING!

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marisk July 01, 2009

This turned out really good! I think even better than the takeout place here. I halved the recipe and used boneless chops instead of tenderloin. I cut the chunks about an inch cubed and fried three batches in a deep fryer for 5min each. By this time the sauce was ready for the cornstarch mixture. We LOVED this recipe!! Thanks so much for sharing!

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sweetcakes May 12, 2009

I have to admit, I used your recipe only for the batter and the method to make the pork cubes crisp. It was perfect. I had already bought a packaged sweet and sour mix that didn't call for crispy pork, and I really wanted that. Next time, I will use your entire recipe.

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personalchef March 29, 2009

Flavor explosion! Lovelly coating! The breading was just fantastic--crisp and it allowed the pork to stay juicy and tender! this is a recipe I'll make again and again. Thanks, BarbaraK, for sharing.

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pamela t. February 23, 2009
Sweet and Sour Pork