Sweet and Sour Pork

READY IN: 2hrs
Recipe by KimmieOH

We love this recipe. Serve it over cooked rice.

Top Review by Two Socks

Oh, how I hate to write negative reviews, but for some reason, this recipe just did not work out for me. I followed the recipe to the letter, except I added a few sliced carrots to the onion and pepper, and used apple cider vinegar and a bit more than was called for. I browned the pork in my Dutch Oven, added the water and bouillon cubes, covered it, then set in a 350-degree oven to braise for an hour. I then added the sauce and all the vegies and pineapple, and let it go in the oven for another 20 minutes, and when I went to taste it, I was sorely disappointed. Even the extra tablespoon of cornstarch I added to the sauce did not give it the body it needed, and the flavor was bland. I tried adding more salt, even strainin out the sauce and reducing it down, but nothing worked. So, I'm exactly where I was before, knowing I love sweet and sour pork and not knowing how to make it yet. Sorry. I am willing to take suggestions as to what I did wrong, but for now, this is as good as I can make this recipe work.

Ingredients Nutrition

Directions

  1. Slice the pork into 2 inch by 1/2-inch strips.
  2. Melt the shortening in a large frying pan or skillet over medium heat.
  3. Add pork and cook, stirring constantly, until pork browns.
  4. Add water, bouillon cubes and 1/2-teaspoon salt.
  5. Mix well and cover; simmer until tender, about 1 hour.
  6. In a medium saucepan, combine brown sugar and cornstarch.
  7. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt.
  8. Cook over medium heat, stirring occasionally, until thickened.
  9. Add sauce-cooked pork; mix well.
  10. Stir in pineapple, green pepper and onion.
  11. Cook over low heat until vegetables are tender, about 20 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a