How to Cook Sweet and Sour Pork

Sweet and Sour Pork

Basic Ingredients

  • 1-1/2 lb. pork
  • 1 egg, slightly beaten
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 1 green bell pepper
  • 3/4 cup all-purpose flour
  • 3/4 cup water
  • 2 tbsp. cornstarch
  • 1 cup chicken broth
  • 1 cup sugar
  • 3/4 cup white vinegar
  • 1 tbsp. vegetable oil
  • 2 tsp. soy sauce
  • 1 tsp. salt
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • 1 tsp. soy sauce
  • 2 tomatoes
  • 1 tsp. baking soda
  • vegetable oil, for frying
  • 1 tsp. salt
  • 1 clove garlic, finely chopped
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 1 can (8-1/4 oz) pineapple chunks, drained

Cooking Methods

  • Trim fat from pork and cut into 3/4 inch pieces. Set aside.
  • Mix egg, cornstarch, vegetable oil, salt, pepper and soy sauce in a glass or plastic bowl. Stir in pork. Cover and refrigerate 20 minutes.
  • Cut each tomato into wedges and slice green pepper into 1 inch pieces. Set aside.
  • In another large bowl, mix flour, water, cornstarch, salt and the baking soda. Stir in pork pieces into batter until well coated. Set aside.
  • Heat vegetable oil in a wok (or a skillet) over medium heat. Fry about 15 pork pieces at a time until light brown for 4 minutes. Drain on paper towels. Repeat with the remaining pork pieces. Increase heat to high heat. Fry pork
    all at one time until golden brown, about 1 minute. Drain on paper towel. Transfer to a heated platter. Set aside and keep warm.
  • In a saucepan, mix chicken broth, sugar, vinegar, vegetable oil, soy sauce, salt and garlic. Bring to a soft boil for 3 minutes. Correct seasonings. Mix cornstarch and water, stir into sauce. Cook and stir until thickened for about 20 seconds. Stir in tomatoes, green pepper and pineapple. Heat to boiling for about a minute or two.
  • Remove from heat. Pour over pork and serve.