Sweet and Sour Pork

This Chinese dish has always been a favorite treat for me and one that I have made occasionally since my earliest cooking class with Christine Liu many years ago.  It was not a favorite of Gene’s so I did not make it often.  I have changed it from the original recipe as the sauce was too sweet.

See my recipe Sweet and Sour Sauces Two Ways and a Weight Watcher’s version here.

Sweet and Sour Pork

  • 1 lb. pork, cubed (I always use a pork tenderloin – you can also substitute the pork for chicken or shrimp)
  • 1 tbsp. dry sherry or Chinese rice wine
  • 3 tbsp. soy sauce
  • 1 egg, beaten
  • 4-6 tbsp. cornstarch
  • oil for deep frying
  • pepper chunks (any color)
  • onion chunks or use green onions chopped
  • pineapple chunks
  • carrots, thinly sliced and snow peas cut in half (optional)

Combine the sherry, soy sauce and cornstarch and add to the pork.  If the coating is too thin add more cornstarch.  Heat oil to about 360 degrees and deep-fry a few pieces at a time, turning occasionally, until golden brown.  Remove and drain on paper towels.

Sweet and Sour Sauce:

  • 1/3 cup white vinegar
  • 1/3 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tbsp. cornstarch
  • 2 tsp. soy sauce
  • 1 tsp. Thai chili sauce

Combine above ingredients in a saucepan and bring to a boil, stirring until it thickens.  Add the onions, peppers and pineapple.  Reduce the heat and simmer for a few minutes; add pork and heat through.  Serve over your favorite rice.

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