Sweet-and-Sour Pork


  • 1 1/4 lb. lean pork, cut in 1 in. cubes
  • water
  • 3 Tbsp. soy sauce
  • 1 egg, slightly beaten with 1 Tbsp. water
  • oil for deep frying
  • 1 Tbsp. oil
  • 1/2 tsp. salt
  • 1-2 cloves garlic, peeled, crushed
  • 1 lg. green pepper, seeded, cut in 1 in. squares
  • 1 carrot, peeled, sliced
  • 1/2 cup water
  • 1 can unsweetened pineapple chunks, drained (20oz.)

Sweet and Sour Sauce

  • 1 cup pineapple juice
  • 1/4 cup vinegar
  • 1 Tbsp. soy sauce
  • 1/3 cup brown sugar
  • 1/4 cup ketchup
  • 2 Tbsp. cornstarch
  • 1/4 cup pineapple juice


For Sauce: Combine pineapple juice, vinegar, soy sauce, sugar and ketchup. Stir over medium heat to simmer. Dissolve cornstarch in 1/4 cup pineapple juice. Add to sauce. Cook until thickened, stirring constantly. Remove from heat.

For Pork: Place pork cubes in saucepan. Cover with water. Bring to a boil and reduce heat. Simmer for 20 minutes or until no longer pink in center. Drain. Cool to room temperature.

Toss cubes in soy sauce. Roll each in flour, then in beaten egg and again in flour. Place on a rack and let stand for 5-10 minutes. Fill wok with oil to center depth of 2 inches. Heat to 375 degrees F. Fry pork cubes in hot oil, a few at a time, until browned and crisp. Drain and set aside.

Pour oil from wok. Wipe clean with paper towel. Heat 1 tablespoon with salt in wok. Add garlic and stir against sides until browned; remove and discard garlic. Add green pepper and carrot. Stir fry about 1 minute. Pout in water. Cover and steam about 3 minutes or until crisp-tender. Stir-fry until liquid has evaporated.

Pour in Sweet and Sour sauce. Add pork and pineapple. Stir gently until meat is reheated. Serve over hot cooked rice.

By Robin from Washington, IA

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May 27, 2010

Sweet and Sour Pork I


  • 1 can pineapple chunks
  • 2 Tbsp. cornstarch
  • 1/4 cup soy sauce
  • 1 Tbsp. honey
  • 1/2 tsp. instant chicken bouillon granules
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  • 1 garlic clove (minced)
  • 1/8 tsp. pepper
  • 2 Tbsp. cooking oil
  • 3/4 lb. pork tenderloin (cut into bite-size pieces)
  • 1 med. green pepper (thinly sliced)
  • Hot rice


Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to equal 3/4 cup. Add cornstarch, soy sauce, honey, bouillon, garlic and pepper; set aside. Heat oil in large skillet; cook and stir pork and green peppers for 6 to 8 minutes or until pork is no longer pink and green peppers is crisp-tender. Stir pineapple juice mixture into skillet with pineapple. Cook until thickened and bubbly. Serve over rice. Yield: 4 servings.

By Robin from Washington, IA

Comment Was this helpful? Yes

May 27, 2010


  • 1 1/2 lb pork tenderloin, cut in 2x1/2 inch strips
  • 2 Tbsp. shortening
  • 1/4 cup thinly sliced onion
  • 1/4 cup water
  • 1 tomato, sliced
  • 2 1/2 cups pineapple chunks
  • 1/4 cup brown sugar
  • 2 Tbsp. cornstarch
  • 1/4 cup vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. molasses
  • 1/4 tsp. salt
  • 2 carrots, sliced and cooked
  • 1 green pepper, cut in strips


Brown pork slowly in hot shortening. Add onion and cook slowly 5 minutes. Add 1/4 cup water and simmer till tender (about 1/2 hour). Add tomato and cook 10 minutes more.

Drain pineapple, reserving juice. Combine brown sugar and cornstarch, adding pineapple juice, vinegar, soy sauce, molasses, and salt. Pour over cooked pork and stir until thick.

Add pineapple, cooked carrots and green pepper. Cook 3 minutes. Serve over rice or chow mein noodles.

By Robin from Washington, IA

Comment Was this helpful? Yes
Food and Recipes Recipes International ChineseMay 27, 2010
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