Sweet and Sour Pork

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IngredientsPork Sweet and Sour over Rice

  • 2 pounds pork boneless top owing
  • Vegetable oil
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ cup cold water
  • ½ teaspoon salt
  • One large egg
  • One can (20 ounces) pineapple chunks in syrup, drained, syrup reserved
  • ½ cup packed brown sugar
  • ½ cup white vinegar
  • ½ teaspoon salt
  • 2 teaspoons soy sauce
  • Two medium carrots, cut into thin diagonal slices
  • One clove garlic, finely chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • One medium green Bell pepper, cut into ¾ inch pieces
  • 8 cups hot cooked rice


  1. Remove fat from pork. Cut pork into ¾ inch pieces. Heat 1 inch oil in deep fryer or 4 quart Dutch oven to 360°
  2.  Beat flour, ¼ cup cornstarch, ½ cup cold water, ½ teaspoon salt and the eggs in large bowl with and beat her until smooth. Stir pork into batter until well coated.
  3.  Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about five minutes, turning 2 or 3 times, until Golden Brown. Drain on paper towels; keep warm.
  4.  Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, Brown sugar, vinegar, ½ teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat. Cover and simmer about six minutes or until carrots are crisp – tender.
  5.  Mix 2 tablespoons cornstarch in 2 tablespoons cold water; stir into sauce. Add pork, pineapple and Bell pepper. Heat to boiling, stirring constantly. Boil and stir one minute.
  6. Serve with rice.
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