19 Reviews

This is a great starter recipe, and easily changed for personal taste. I reduce the vinegar by half, and just sub in a little more water. Before that the taste was a little too strong. I use apple cider vinegar, Braggs is the best. Chicken dries out, pork for stew is the best option. I use way more bell pepper and add baby corn, and omit the chunks of pineapple. No sherry, and doesn't need corn starch to thicken. Both my girls eat this, and ask for more. Great on rice.

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ashdoes December 27, 2015

This sauce is excellent! The best I have found on this site.<br/>I was using pork tenderloin so most of the cooking was done with the browning. I reduced the cook time with the sauce to 10 minutes. I also reduced the sugar by a couple of tbsp. but that was strictly personal preference. Great dish. Thank you!

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K9 Owned November 08, 2013

yummy! we used stew meat pork that had been trimmed of fat. we brought all the ingredients for the sauce to a boil, minus the vegetable oil and sherry and cornstarch, and then added the meat and let it simmer for like 45 minutes with the lid on and another 5 - 10 without the lid. then added a little cornstarch to thicken it up. it had a very nice flavor.

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Cher Oliver May 15, 2011

The sauce for this was amazing! We are vegetarian, so we replaced the pork with firm tofu. I also added some additional vegetables (broccoli, cauliflower, portobello mushrooms, carrots). The dish was really pretty because of all of the colors. I cooked the tofu in the pan, set it aside and then started on the vegetables. I cooked the onion and carrots first, then added the broccoli and cauliflower, added a few tablespoons of water and put a lid on it to steam them for about 5 minutes (still a bit crisp). Then I took them out of the pan and put in the mushrooms and bell peppers. After those were soft I added the first set of vegetables back in, then the sauce and then the tofu and pineapple. I did a lot of the prep ahead of time (cut up the veg the night before and made the sauce a few hours ahead of time) so it came together very easily. And it's seriously delicious. I'm very glad there are leftovers. Thank you so much for a wonderful recipe!

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Sandy in California March 13, 2011

I'm giving this a full pull with five stars. I've made this several times, and love it. I sub yellow or some other color of pepper besides green, and deep-fry the pork so it's crispy. Thank you for posting this!

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Chef Bryn October 17, 2010

Loved this pork. The sauce has great flavors and the meat so tender. It is a little time consuming but easy to do.

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adopt a greyhound April 05, 2010

This was great. I made as written, except used 1/2 green and 1/2 red pepper and didn't have any pineapple. We ate every single bite.

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jane49423 September 14, 2009

Great flavor and easy.

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Jen,MoJo March 16, 2009

Great Sweet & Sour Pork. I have made this type of Sweet & Sour many times, but this one is different with the addition of ketchup in the sauce. I added sliced celery and carrot for additional vegies and also needed to thicken a liitle more before serving. Thanks for sharing this recipe, we all enjoyed it and will make again for sure.

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karencooks February 16, 2009
Sweet & Sour Pork