Sweet and Sour Pork

  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Servings: 4 servings


  • 3 count carrots
  • 3 count green onions
  • 1 count pepper red sweet
  • 1 count green pepper
  • 1 clove garlic
  • 1 count egg
  • 3 cup rice
  • 8 ounce pineapple chunks
  • 1 tablespoon oil
  • 1/2 cup cornstarch
  • 1/3 cup vinegar rice
  • 4 teaspoon cornstarch
  • 1/2 cup chicken broth
  • 1/2 cup flour
  • 1 tablespoon soy sauce
  • 1/3 cup sugar
  • 1 cup chicken broth
  • 1 teaspoon sesame oil
  • 2 tablespoon soy sauce
  • 12 ounce pork lean boneless
  • 2 tablespoon sherry dry


    1. Trim fat from pork. Cut pork into 3/4-inch cubes; place in a bowl.
    2. For marinade, stir together sherry, the 2 tablespoons soy sauce, and sesame oil. Pour over pork. Toss to coat. Cover; let stand at room temperature for 20 minutes.
    3. For sauce, stir together the 1 cup broth, sugar, vinegar, the 4 teaspoons cornstarch, and the 1 tablespoon soy sauce. Set aside.
    4. In a wok or large saucepan heat 1 1/2 to 2 inches of cooking oil or shortening to 365 degrees.
    5. Meanwhile, for batter, in a bowl stir together egg, the 1/2 cup cornstarch, flour, and the 1/2 cup broth until smooth. Drain pork; pat dry. Dip pork into batter, swirling to coat.
    6. Fry a few pieces of pork at a time in hot oil for 4 to 5 minutes or until golden and no pink remains. Remove from oil. Drain on paper towels. Keep pork warm in a 300 degree oven while frying remaining pork.
    7. Pour the 1 tablespoon oil into a large skillet. Preheat over medium-high heat. Cook and stir minced garlic in hot oil 15 seconds. Add vegetables to skillet; cook and stir 4 to 5 minutes or until crisp-tender. Remove vegetables from skillet. Stir sauce; add to skillet. Cook and stir until bubbly. Cook and stir for 2 minutes more. Stir in pineapple chunks and cooked vegetables. Cook and stir about 1 minute or until hot. Serve over rice.


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