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Sweet & Sour Pork

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Sweet and Sour Pork
2008-07-25 Main Dish
3 87

Cubes of lean pork are coated with a cornstarch-flour-egg batter and deep fried, then combined with green pepper, carrot and pineapple in a thickened sweet-sour sauce.

  • Servings: 5 or 6


1 Egg, lightly beaten
½ tsp Salt
¼ cup Cornstarch
¼ cup Flour
¾ cup Chicken Stock
1 lb Lean Boneless Pork, cut into ¾" cubes
Oil, for deep frying
1 tsp Minced Garlic
1 Green Pepper, chopped
1 Medium Carrot, thinly sliced
1× 8 oz. can Pineapple Chunks & Juice
2 Tbsp Wine Vinegar
1 Tbsp Cornstarch
1 Tbsp Soy Sauce


Whisk together egg, salt, the 1/4 cup cornstarch, flour, and 1/4 cup of the chicken stock. Add pork to mixture, tossing to coat with batter. Heat oil in wok to 365 degrees. Place coated cubes into oil, a few at a time; cook about 4 minutes till pork is done. Remove with a metal strainer; drain and keep warm.

Carefully pour off excess oil, leaving a thin film. Saute green pepper, garlic and carrot till crisp-tender. Add pineapple and juice, the remaining 1/2 cup stock and the vinegar. Dissolve the 1 Tb. cornstarch in 1 Tb. cold water; add to sauce with soy sauce. Cook and stir till thickened and bubbly. Cook for 1 minute more. Add pork and heat through.