50 Reviews

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

I substituted almond meal for the flour, rice wine vinegar for the white and at the end added some Sweet Chili Sauce for the red! Yummo! This is the same recipe from my old Betty Crocker cookbook. Try it, yur sure to like it!

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Sunny Day March 12, 2010

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