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Nutrition Facts
Serving Size 1 (438g) Recipe makes 6 servings
Calories 2131
Calories from Fat 1995		(93%)
Amount Per Serving		%DV
	Total Fat 221.7g	341%
	Saturated Fat 38.3g	191%
	Monounsaturated Fat 102.2g
	Polyunsaturated Fat 70.0g
	Trans Fat 0.0g
Cholesterol 81mg		27%
Sodium 817mg		34%
Potassium 450mg		12%
Total Carbohydrate 26.1g		8%
	Dietary Fiber 1.6g	6%
	Sugars 16.9g
Protein 16.9g		33%
detailed view... how is this calculated?

Sweet and Sour Pork

Recipe #43587 | 45 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: LR Beckwith
Oct 18, 2002

This recipe was given to my wife in Seattle by a friend. My wife told her, I don't read chinese so her daughter translated it for us. It's authentic and it's delicious. LR Beckwith

SERVES 6 -8 (change servings and units)

Ingredients

1 lb pork tenderloin
2 green peppers
4 slices pineapple (or 1 cup Cantonese pickles)
6 cups peanut oil (6 cups)

Marinate Pork

1/2 teaspoon salt (to marinate pork)
1/2 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon cold water
1 egg yolk

Sauce

3 tablespoons vinegar (Seasoning Sauce)
4 tablespoons sugar
4 tablespoons tomato catsup
4 tablespoons cold water
3 teaspoons cornstarch
1 teaspoon salt
1 teaspoon sesame oil
3 tablespoons cornstarch

Directions

1
Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.
2
Soak with marinade for at least half an hour.
3
Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.
4
Next cut 4 slices of pineapple into the same size squares.
5
Set aside.
6
Heat 6 cups oil.
7
While oil is heating, coat each piece of pork in cornstarch.
8
When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.
9
Remove pork and drain off oil from frying pan.
10
Put back into frying pan 2 T.
11
of oil; fry the green pepper and pineapple, stirring constantly.
12
Add the seasoning sauce continuing to stir fry, until thickened.
13
Turn off the heat.
14
Add the pork, mix well and serve immediately.
15
Serve over rice!

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #800246

On Oct 26, 2009

The whole family loved this recipe! I used the 1 T. corstarch for the marinade and ended up using 3 T for the sause. I threw about 1/2 cup c.s. into a container to coat the pork in batches before frying. I used rice wine vinegar where the recipe called for water and also added cubed sweet onion. I usually buy about a 5 lb pork loin and will now have to remember to cut a portion off to use for this recipe in the future! Thanks for sharing this WONDERFUL recipe!

0 people found this review helpful

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From: xXcoolio_gurlXx

On Jun 9, 2009

Our family loves this sauce and presentation is wonderful. We adapted for chicken and opt out of the double fry to cut fat but always it pleases!

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From: Picholine

On May 7, 2004

Delicious--very close to restaurant quality. I used boneless loin chops and left out the green peppers. The only other changes are made were to put rice wine in the marinade instead of water and to add pineapple juice to the sauce. The cornstarch was listed as a marinade ingredient, but since step 7 said to coat the meat in cornstarch after marinating, I assumed that meant it didn't actually go in the marinade. In any case, coating the meat in the cornstarch is essential for browning it and texturizing it (I know this because I accidentally forgot to do that with half the batch).

7 people found this review helpful

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From: Gramma Dotdu

On Jan 18, 2006

I should have read Picholine's review before trying this. He/She has great input regarding this recipe. The cornstarch was listed as part of the sauce. The amount of cornstarch was suspicious. I had to read the recipe once more and remake the sauce. This is a good recipe, however, from a beginner's perspective, this small discrepancy would cause some confusion.

4 people found this review helpful

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