Prep 30 mins
Cook 30 mins
Sweet and Sour Pork
- oil, for deep fat frying
- 907.18 g pork tenderloin (amount depends on the number of people you are feeding. This also freezes well.)
- 118.29 ml flour
- 59.14 ml cornstarch
- 118.29 ml cold water
- 2.46 ml salt
- 1 egg
- 566.99 g can pineapple chunks (drain but keep the syrup)
- 236.59 ml brown sugar
- 236.59 ml white vinegar
- 4.92 ml salt
- 19.71 ml soy sauce
- 4 carrots, sliced thin
- 1 garlic clove, finely chopped
- 29.58 ml cornstarch
- 29.58 ml cold water
- 1 medium green pepper, chopped
- Add enough water to drained pineapple juice to measure 1 Cup.
- Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
- Cover and reduce heat until carrots are crisp tender.
- In the meantime, trim fat from pork and cut into large pieces.
- Heat oil to 360°F.
- Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
- Add pork and stir to coat well.
- Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
- Drain on paper towel and keep warm.
- Mix 2 T cornstarch and 2 T water and mix til smooth.
- When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
- When thickened, add the pork, pineapple chunks and green pepper.
- Continue to stir 1 minute or until warmed through.
- Serve with rice.
This recipe was the closest to what I've eaten at Chinese restaurants. What gave it its most genuine chinese restaurant quality, was the breaded pork. I added a little baking soda to the batter, and deep fried the pieces of battered pork, which made it very authentic. Before I deep-fried the pork, I baked the pieces in the oven on a large cookie sheet for about 20 minutes, so they were actually already done all the way through. The deep-frying took very little time, and they came out golden brown. If I hadn't pre-baked, they may have been a little undercooked inside. I also used rice vinegar, instead of white vinegar, because it's been sitting in my cabinet for months, and I wanted to use it. I used about a quarter cup less, because it was all the rice vinegar I had, but I didn't need to add any white vinegar, because it turned out just perfect. I also sauteed my vegetables in a separate sautee pan. Even though it sounds like I changed this recipe a lot, I'm sure if I had followed it to the letter, it would have been excellent too. The Chinese restaurant version I am used to has a red sweet and sour sauce, and this is not red, but it is very good! If you want red, go buy it, unless you know how they make that stuff. I would love to know. But this sauce is excellent. The batter is an excellent recipe for batter. I plan on using it for onion rings and mushrooms too! Thanks for posting! By the way...this recipe was about the only one without stars posted behind it, and I chose it anyway, because of the batter, which was what I was looking for to mimic the Chinese restaurant's version. I'm glad I can give it the credit it's due - now it will have 5 stars. Thanks again!
Oh boy, this was excellent and as good or better than the Sweet and Sour Pork I have had in restaurants. The pork was tender with a wonderful battered crust. I threw in some onion rings and mushrooms. The sauce was a perfect blend of ingredients. Thanks BarbaraK, for sharing this recipe.
A very nice sweet and sour dish! I made it almost as directed - just used fresh pineapple and also added some onion wedges. The batter was great and one day I will figure out how to keep the coating from getting soggy once the sauce is introduced. That is true of every battered dish with sauce that I have made not just this one. :)
Thanks very much for sharing this recipe. I expect to be making it again in the near future!