Sweet and Sour Pork

From: marisk

On Jul 1, 2009

I made this dish for my sister-in-law and her husband...it was a hit! I hesitated at first because the ingredient list looked so long. And even though this is a bit vinegary for my taste, I loved it. The only thing I did differently was to use only half the carrots (I used large carrots.) This is a definite keeper. Who knows, maybe I'll learn to love vinegar ... until then, I'll just use a little less. THANK YOU FOR SHARING!

From: sweetcakes

On May 12, 2009

This turned out really good! I think even better than the takeout place here. I halved the recipe and used boneless chops instead of tenderloin. I cut the chunks about an inch cubed and fried three batches in a deep fryer for 5min each. By this time the sauce was ready for the cornstarch mixture. We LOVED this recipe!! Thanks so much for sharing!

From: H. Cato

On Aug 12, 2002

This recipe was the closest to what I've eaten at Chinese restaurants. What gave it its most genuine chinese restaurant quality, was the breaded pork. I added a little baking soda to the batter, and deep fried the pieces of battered pork, which made it very authentic. Before I deep-fried the pork, I baked the pieces in the oven on a large cookie sheet for about 20 minutes, so they were actually already done all the way through. The deep-frying took very little time, and they came out golden brown. If I hadn't pre-baked, they may have been a little undercooked inside. I also used rice vinegar, instead of white vinegar, because it's been sitting in my cabinet for months, and I wanted to use it. I used about a quarter cup less, because it was all the rice vinegar I had, but I didn't need to add any white vinegar, because it turned out just perfect. I also sauteed my vegetables in a separate sautee pan. Even though it sounds like I changed this recipe a lot, I'm sure if I had followed it to the letter, it would have been excellent too. The Chinese restaurant version I am used to has a red sweet and sour sauce, and this is not red, but it is very good! If you want red, go buy it, unless you know how they make that stuff. I would love to know. But this sauce is excellent. The batter is an excellent recipe for batter. I plan on using it for onion rings and mushrooms too! Thanks for posting! By the way...this recipe was about the only one without stars posted behind it, and I chose it anyway, because of the batter, which was what I was looking for to mimic the Chinese restaurant's version. I'm glad I can give it the credit it's due - now it will have 5 stars. Thanks again!

From: BETTY CRONIN

On Jul 13, 2004

My husband loves Sweet and Sour Pork and he loved this. I have made it three times and have changed the recipe a little and we think it is better. Add one large red onion cut in large chunks, use fresh pineapple and pineapple juice, and add ¼ C catsup to the sauce (this will give it the red color), substitute rice vinegar for the white vinegar and stir-fry the peppers, onions, pineapple and then stirring the sauce with the carrots.