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Sweet and Sour Pork III
November 29, 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.

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