Sweet and Sour Pork


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.

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
1 hrs
Total Time:
2 hrs


  • 1 pound pork butt, cut into 1 inch cubes


  • 1 teaspoon soy sauce

  • 1 teaspoon salt

  • ¼ teaspoon white sugar

  • 1 egg white

  • 2 green onions, chopped


  • 1 quart vegetable oil for frying

  • ½ cup cornstarch

Stir-Fried Vegetables:

  • 1 tablespoon vegetable oil

  • 3 stalks celery, cut into 1/2 inch pieces

  • 1 medium green bell pepper, cut into 1 inch pieces

  • 1 medium onion, cut into wedges

  • 1 pinch white sugar, or to taste

  • salt to taste

  • 1 ¼ cups water, divided

  • ¾ cup white sugar

  • cup apple cider vinegar

  • ¼ cup ketchup

  • ½ teaspoon soy sauce

  • ¼ teaspoon salt

  • 1 (8 ounce) can pineapple chunks, undrained

  • 2 tablespoons cornstarch


  1. 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.

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

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

  4. 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.

  5. 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.

  6. 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 (per serving)

663 Calories
35g Fat
75g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 663
% Daily Value *
Total Fat 35g 45%
Saturated Fat 7g 34%
Cholesterol 43mg 14%
Sodium 1085mg 47%
Total Carbohydrate 75g 27%
Dietary Fiber 2g 8%
Total Sugars 52g
Protein 14g
Vitamin C 36mg 182%
Calcium 57mg 4%
Iron 2mg 8%
Potassium 517mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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