Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

This is authentic tasting! I originally found this recipe in a box of stuff to be discarded after my mother passed away, It caught my eye because it uses ingredients that I was familiar with. The recipe seems long, but once u begin tp prepare it u will realize it isn't very time consuming to make, and everyone will be impressed with your culinary prowess. I serve this with egg noodles, but have also used the little packages of ramen noodles (just save the seasoning packet for something else) and white rice is also good.

Ingredients Nutrition


  1. For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
  2. Add pork; mix to coat well.
  3. Cover and refrigerate 1 hour, stirring occasionally.
  4. Drain pork, reserving marinade.
  5. Place 8 tbsp of the cornstarch into large bowl.
  6. Add pork pieces; toss to coat well.
  7. Heat 3 cups of the oil in wok or large skillet over high heat to 374°F.
  8. Add 1/2 of pork pieces until brown, about 5 minutes.
  9. Drain on paper towels.
  10. Repeat with remaining pork.
  11. Drain pineapple, reserving syrup.
  12. Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
  13. Blend remaining 2 tbsp cornstarch and the water in another bowl.
  14. Heat remaining 3 tbsp oil in a wok over high heat.
  15. Add all veggies and stir fry for 3 minutes.
  16. Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
  17. Add pork and pineapple; stir fry until heated through.
Most Helpful

Wow - what a great sweet and sour recipe!! Sweet and sour pork is my partner's favourite Chinese food and after serving this up tonight I don't think he'll be happy with anything other recipe. Made this as per the recipe and found the directions really clear and easy to understand and the resulting meal was outstanding. Thanks Lorri for a great recipe!!!

Fairy Nuff May 01, 2005