My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.

PAM_1
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator 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 the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

  • Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.

  • In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

663.1 calories; 13.9 g protein; 74.7 g carbohydrates; 42.6 mg cholesterol; 1085.4 mg sodium. Full Nutrition

Reviews (850)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2007
this is such a great recipe. i was skeptical at first because sweet and sour pork varies so much between different restaurants and sometimes it is downright disgusting. this recipe really turns out better than any sweet and sour pork i've had in chinese restaurants. my boyfriend requests this all the time! i use cubed pork tenderloin because that's the only kind of pork i buy. i add carrots to the sauce mix, and i usually make 2 or 3 times the amount of sauce and freeze the extra to cut down on future prep time. it looks a little gross when you first start to thaw it, but bring it up to a boil again and it returns to its proper consistency. Read More
(328)

Most helpful critical review

Rating: 2 stars
11/30/2011
I made this with my cooking class and we increased the amount to make enough for 60 people. The amount of sugar worked out to 10 cups... we cut it to 5 cups and it was really tasty. We can't even imagine how sweet it would be with the full amount of sugar that was suggested. We also didn't deep fry the pork or use the egg whites. We did season the pork and let it marinate for an hour while we got the veggies and sauce ready. Then we cooked the seasoned pork in the oven at 375ºF for 45 minutes - 1 hour until it was fully cooked. We made the sauce separately only using the pineapple juice, the pineapple and the water, ketchup, vinegar, lesser amount of sugar, adding 3 cups of sliced waterchestnuts for crunch. We cooked the sauce ingredients and then thickened it with the cornstarch and cold water. After cooking it for 5 more minutes we mixed in the cooked pork. It was wonderful. We made pork fried rice to go with it. SO THE WHOLE PURPOSE OF MY DIATRIBE IS TO SAY "TRY THE RECIPE WITH ONLY HALF OF THE SUGAR IN THE SAUCE, DON'T DEEP FRY THE PORK AND IT WILL BE MORE NUTRITIOUS." WE used the diced veggies for the fried rice. Read More
(44)
1115 Ratings
  • 5 star values: 877
  • 4 star values: 178
  • 3 star values: 41
  • 2 star values: 14
  • 1 star values: 5
Rating: 5 stars
05/11/2007
this is such a great recipe. i was skeptical at first because sweet and sour pork varies so much between different restaurants and sometimes it is downright disgusting. this recipe really turns out better than any sweet and sour pork i've had in chinese restaurants. my boyfriend requests this all the time! i use cubed pork tenderloin because that's the only kind of pork i buy. i add carrots to the sauce mix, and i usually make 2 or 3 times the amount of sauce and freeze the extra to cut down on future prep time. it looks a little gross when you first start to thaw it, but bring it up to a boil again and it returns to its proper consistency. Read More
(328)
Rating: 4 stars
01/26/2004
This recipe turned out quite well. I sliced the onion into thicker rings, and then sliced those rings in half, instead of the big chunks. It seemed to work better, as nobody I know enjoys biting into a huge chunk of onion. I stir fried the veggies, prepared the meat as stated, but did NOT add the vegies to the sweet and sour sauce. If you do that you will get soggy vegetables, that will kill all the niceness of having them in this dish. Leave the veggies on the side, until a few minutes before serving, THEN mix them in. You will have crisp vegetables to offset the pork losing its crunchyness from the sweet and sour sauce. Or you can not put the pork in either, until ready to serve, and everything is crispy. Read More
(250)
Rating: 5 stars
08/23/2007
This recipe was great! I did not change any indredients only thing I did differently was mixed all my liquids in a bowl together before I sauted my vegetables. I rather my mixture sit in a bowl as a mixture instead of adding it step by step to vegtables and meat. And it was AWESOME....will do this again...and again...and again..you get the picture :) Read More
(175)
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Rating: 5 stars
01/24/2010
Fantastic and "better than take-out" (so says my NYC take-out-raised husband). The only changes I make are to add carrots and use whatever color bell peppers are prettiest when I'm shopping. I also usually double this recipe for our family of five (plus leftovers for lunch, yay!) and so use a mix of peppers. Oh, and for the sauce I drain the pineapple (unsweetened) juice into a measuring cup, add a splash of maraschino cherry juice, then add water to bring it up to what the recipe calls for. Then I cook my sauce on the stovetop while I'm frying / stirfrying. Once it's slightly thickened I add the pineapple. But overall, this is a PERFECT recipe. Don't wimp out, deep fry the pork, everyone will be thrilled that you did! *Update* Now several years after my initial review I just wanted to add that two out of three of my kids request this as their birthday dinner every year. The whining/begging/wheedling starts about three weeks in advance! (I'm no slouch around the kitchen, but this is a recipe for when you feel like hanging in the kitchen for a bit, it definitely takes me about 2 hours.) Read More
(152)
Rating: 5 stars
06/08/2006
Awesome! I totally did the short cut method with this recipe to make it even quicker and easier for a weeknight meal - I used pork chops cubed and stir fried (marinaded per recipe first though) and a bag of frozen stir fry veggies. It went perfect with the sauce and was delicious and easy. Definitely a keeper! Read More
(72)
Rating: 5 stars
03/14/2007
This is awesome. I changed nothing. It was good. Does taste just like take out chinese. Will make again. Does take a lot of prep work but agree now that I am familiar with the dish will move much faster the next time. You could actually prep the meat in the egg mixture the night before and marinate it along with cutting up the vegetables and that will save a lot of time. Sauce can probably be mixed the night before and refrigerated to save time also. Read More
(54)
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Rating: 5 stars
09/06/2006
I have shied away from attempting asian food at home because it never tastes like the restaurant quality, but this was different. This was so delicious and hard to belive it came from my kitchen and wasn't from a chinese restaurant. The best sweet and sour pork I have ever eaten. It was so simple to prepare. Thanks for sharing this fantastic recipe! My whole family loved this. Everyone had seconds. I used pork tenderloin instead. I served it with steamed Jasmine rice and stir fried green bean/wax bean/baby carrot blend. Yumm! Read More
(48)
Rating: 5 stars
01/25/2004
Takes a bit of time and work but the end result is fabulous. Personally i like my pork crunchy so i fry it and add the sauce before serving my plate for my husband who likes his pork softened i add the pork to the sauce itself. Excellent recipe tastes pretty close to the resteraunt only it hasnt been sitting in a buffet getting who knows what put in it! Great recipe thanks to Pam for posting it! Read More
(44)
Rating: 2 stars
11/30/2011
I made this with my cooking class and we increased the amount to make enough for 60 people. The amount of sugar worked out to 10 cups... we cut it to 5 cups and it was really tasty. We can't even imagine how sweet it would be with the full amount of sugar that was suggested. We also didn't deep fry the pork or use the egg whites. We did season the pork and let it marinate for an hour while we got the veggies and sauce ready. Then we cooked the seasoned pork in the oven at 375ºF for 45 minutes - 1 hour until it was fully cooked. We made the sauce separately only using the pineapple juice, the pineapple and the water, ketchup, vinegar, lesser amount of sugar, adding 3 cups of sliced waterchestnuts for crunch. We cooked the sauce ingredients and then thickened it with the cornstarch and cold water. After cooking it for 5 more minutes we mixed in the cooked pork. It was wonderful. We made pork fried rice to go with it. SO THE WHOLE PURPOSE OF MY DIATRIBE IS TO SAY "TRY THE RECIPE WITH ONLY HALF OF THE SUGAR IN THE SAUCE, DON'T DEEP FRY THE PORK AND IT WILL BE MORE NUTRITIOUS." WE used the diced veggies for the fried rice. Read More
(44)