Rating: 4.5 stars
1122 Ratings
  • 5 star values: 883
  • 4 star values: 179
  • 3 star values: 40
  • 2 star values: 15
  • 1 star values: 5

This sweet and sour pork recipe is from my husband's grandmother, who was Chinese. She taught me how to make this recipe — it's the way Gramma made sweet and sour dishes her whole life until she died at age 94. The secret is apple cider vinegar.

Recipe Summary

cook:
30 mins
additional:
1 hr
total:
2 hrs
prep:
30 mins
Servings:
4
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Marinade:
Frying:
Stir-Fried Vegetables:

Directions

Instructions Checklist
  • Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.

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  • Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.

  • Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.

  • Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.

  • Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.

  • Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

663 calories; protein 13.9g; carbohydrates 74.7g; fat 35g; cholesterol 42.6mg; sodium 1085.4mg. Full Nutrition
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