Sweet and Sour Pork

Sweet and Sour Pork created by Peter J

This recipe was given to my wife in Seattle by a friend. My wife told her, I don't read chinese so her daughter translated it for us. It's authentic and it's delicious. LR Beckwith

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.
  • Soak with marinade for at least half an hour.
  • Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.
  • Next cut 4 slices of pineapple into the same size squares.
  • Set aside.
  • Heat 6 cups oil.
  • While oil is heating, coat each piece of pork in cornstarch.
  • When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.
  • Remove pork and drain off oil from frying pan.
  • Put back into frying pan 2 T.
  • of oil; fry the green pepper and pineapple, stirring constantly.
  • Add the seasoning sauce continuing to stir fry, until thickened.
  • Turn off the heat.
  • Add the pork, mix well and serve immediately.
  • Serve over rice!
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RECIPE MADE WITH LOVE BY

@LR Beckwith
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@LR Beckwith
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"This recipe was given to my wife in Seattle by a friend. My wife told her, I don't read chinese so her daughter translated it for us. It's authentic and it's delicious. LR Beckwith"
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  1. Peter J
    Perfect! Beautiful balance and the method produced wonderfully tender pork bursting with flavour. Made as directed other than using one of each green / red bell peppers and cooking the pork in two batches so I could get away using a bit less peanut oil in the wok.
    Reply
  2. Peter J
    Sweet and Sour Pork Created by Peter J
    Reply
  3. Carol43953
    The whole family loved this recipe! I used the 1 T. corstarch for the marinade and ended up using 3 T for the sause. I threw about 1/2 cup c.s. into a container to coat the pork in batches before frying. I used rice wine vinegar where the recipe called for water and also added cubed sweet onion. I usually buy about a 5 lb pork loin and will now have to remember to cut a portion off to use for this recipe in the future! Thanks for sharing this WONDERFUL recipe!
    Reply
  4. xXcoolio_gurlXx
    Our family loves this sauce and presentation is wonderful. We adapted for chicken and opt out of the double fry to cut fat but always it pleases!
    Reply
  5. DeborahSu
    Excellent!!!! This is definitely one for my recipe box. I did add thinly sliced carrots and inch-cut onion, and added just a spoonful or so of the pineapple juice to the sauce ... and a splash of vinegar to the marinade ... it turned out delicious! I don't usually deep fry the pork when I make sweet & sour, so this was more work--but worth it!
    Reply
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