Sweet and Sour Pork

READY IN: 30mins
Recipe by RogerOH

I found this recipe in a 1983 issue of the Ohio Magazine. It was listed in the Dining In feature. They use to feature Ohio restaurants with their recipes under this section. Unfortunately, I don't remember the name of the restaurant that the recipe came from and my clipping doesn't list it. This has became the recipe I have used for Sweet and Sour Pork for over 20 years. I hope you enjoy.

Top Review by Leggy Peggy

This recipe was a real hit with our dinner guests -- including two female Chinese houseguests who bossed me around in the kitchen as I made it. They insisted that I use balsamic/black vinegar (good idea). I thought the recipe's sugar amount was too much, so reduced that to three tablespoons, which was perfect. The only other change was to saute the vegetables (except for the carrot which I parboiled) for two minutes before adding to everything else. Double frying of the pork is a brilliant idea. I fried the meat earlier in the afternoon and had trouble keeping those fussy houseguests out of it. Made and enjoyed to celebrate the Chinese New Year.

Ingredients Nutrition


  1. Cut pork butt into 2" cubes.
  2. Mix marinade ingredients.
  3. Add pork to marinade and marinate for at least 1/2 hour.
  4. Roll marinaded pork in cornstarch and shake off excess.
  5. Deep fry pork in oil for 5 minutes and remove from oil.
  6. Reheat oil and fry pork again for crispness.
  7. Remove pork and set aside.
  8. Cook first 5 sauce ingredients over medium heat in a large sauce pan mixing thoroughly, about 5 minutes.
  9. Add cornstarch and water. Bring to a boil over high heat to thicken.
  10. Reduce heat and add veggies tossing to coat.
  11. Add meat and toss again.
  12. Serve over rice, garnishing with the pineapple chunks.

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