Best 10 Sweet And Sour Pork By Pat Duran Recipes

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**Embark on a Culinary Journey with Sweet and Sour Pork: A Symphony of Flavors and Textures**

Indulge in the tantalizing world of sweet and sour pork, a culinary masterpiece that has captivated taste buds across the globe. This delectable dish, originating from China, is a harmonious blend of sweet, tangy, and savory flavors, perfectly complemented by the crispy texture of fried pork. Dive into the realm of sweet and sour pork and discover its versatility through a collection of carefully curated recipes that cater to various dietary preferences and skill levels. From the classic version to vegetarian and low-carb alternatives, this article offers a culinary expedition that will leave you craving for more. Embark on this gastronomic adventure and elevate your cooking repertoire with sweet and sour pork, a dish that promises to tantalize your senses and transport you to culinary paradise.

Here are our top 10 tried and tested recipes!

SWEET AND SOUR PORK



Sweet and Sour Pork image

Sweet and sour pork is one of the most popular Chinese restaurant dishes ever, but as with most classics, it's hard to find a go-to recipe. Look no further!

Provided by Bill

Categories     Pork

Time 1h15m

Number Of Ingredients 24

1 pound pork shoulder or pork tenderloin ((cut into bite-sized pieces))
2 tablespoons water
1/8 teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon oil
2 slices ginger ((smashed))
1 star anise
¼ cup tomato ketchup
1½ cups white vinegar ((5% acidity or less))
½ cup sugar
3 cups canola oil ((for frying))
½ cup all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
1/8 teaspoon pepper
1 egg ((beaten))
1 tablespoon oil
1/2 green bell pepper ((cut into 1½-inch square pieces))
1/2 red pepper ((cut into 1½-inch square pieces))
1/2 onion ((cut into 1½-inch square pieces))
8 ounce can of pineapple chunks ((you'll use the juices from the can for the sauce))
2 teaspoons cornstarch ((mixed into a slurry with 2 teaspoons water))

Steps:

  • Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.
  • Next, make the sauce. Add 1 teaspoon of oil, ginger slices, and star anise to a small saucepan over medium heat, and cook until the ginger starts to caramelize (about 1 minute). Next, add the ketchup. When that starts to sizzle, stir constantly until the ketchup starts to caramelize (about 2 minutes). Take care not to burn the aromatics and ketchup--this step is essential to give the sauce a deeper, more complex flavor.
  • Next, add the white vinegar, sugar, and the juice from the canned pineapple. Stir until the mixture starts to simmer, and the sugar is dissolved. Turn to the lowest heat and let the sauce simmer and reduce until the sauce just starts to coat a spoon (about 30 minutes). The sauce needs this time for the flavors to meld. The sauce can be cooled and stored at this time, and you can double or triple the amount and store the sauce away in the refrigerator for future meals.
  • Heat 3 cups of oil to 350F in a small pot for frying. Using a small pot and frying in batches leaves you with less leftover oil to deal with. Always let the oil cool completely and use a fine mesh strainer to strain the oil before storing in the refrigerator.
  • Mix together the dredging ingredients (flour, cornstarch, salt and pepper) in a shallow dish. Dredge the pork pieces in the flour mixture, dip into the egg, and then dredge with the flour again.
  • Fry the pieces in batches for about 2 to 3 minutes, or when they just start to get golden brown. Remove them from the oil and transfer to a sheet pan with a slotted spoon or spider.
  • Once you're ready to combine everything, refry the pork in batches to crisp up the coating. That's right, they're going to fry for a second time--this prevents the pork from getting too soggy when added to the sauce.
  • To a clean wok, add 1 tablespoon oil, the bell peppers, and onions. Stir-fry for 30 seconds, and add the sauce and the pineapple. Bring the mixture to a simmer to further thicken the sauce. At this time, you will likely need to add some cornstarch slurry to thicken the sauce further. Add half first and stir for 15 seconds; then decide if you need more. Remember the sauce will thicken more as it cools in the plate, so add only as much as you need.
  • I have to add another note to this recipe that this sauce is very sweet and very pungent! So at this point, you must taste the sauce and add water to it if it is too strong and by that, I mean too sweet or too sour. Once you have it adjusted to your taste and the desired thickness, especially if you added more water, then go ahead to the next step and add the pork.
  • Next, add your crispy pork to the sauce, and toss until the pieces are well-coated. Serve immediately!

Nutrition Facts : Calories 458 kcal, Carbohydrate 42 g, Protein 12 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 293 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving

SWEET & SOUR PORK RECIPE BY TASTY



Sweet & Sour Pork Recipe by Tasty image

Here's what you need: pork shoulder, garlic, black pepper, green onion, soy sauce, vegetable oil, eggs, cornstarch, white onion, red bell pepper, green bell pepper, chopped pineapple with syrup, vinegar, sugar, ketchup, cooked white rice

Provided by Jordan Kenna

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb pork shoulder, or pork butt
2 cloves garlic, minced
1 teaspoon black pepper
¼ cup green onion
½ cup soy sauce, divided
2 tablespoons vegetable oil, plus more for frying
3 eggs, beaten
1 ½ cups cornstarch
1 white onion, chopped
1 red bell pepper
1 green bell pepper
8 oz chopped pineapple with syrup
¼ cup vinegar
¼ cup sugar
¼ cup ketchup
4 ½ cups cooked white rice, for serving

Steps:

  • Cube the pork and place in a medium bowl.
  • Add the garlic, pepper, green onions, and ¼ cup soy sauce. Toss to coat the pork. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
  • Heat about 2 inches of vegetable oil in a large pan over medium heat until it reaches 350˚F (180˚C).
  • Add the eggs and cornstarch to 2 separate small bowls. Coat the pork in the egg, then in the cornstarch. fry until crispy and golden (about 2 minutes).
  • Fry the pork in the hot oil until golden brown. Drain on paper towels.
  • Heat the remaining 2 tablespoons of vegetable oil in a clean large pan over medium-high heat. Add the onion and bell peppers and sauté until tender.
  • Once the vegetables are tender, add the pineapple and syrup. Stir for 30 seconds, then add the vinegar, remaining ¼ cup soy sauce, sugar, and ketchup. Stir constantly for 3-4 minutes, until the liquid evaporates and the sauce thickens.
  • Add the pork to the pan and toss to coat evenly.
  • Serve the pork over rice and garnish with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 737 calories, Carbohydrate 79 grams, Fat 27 grams, Fiber 2 grams, Protein 40 grams, Sugar 16 grams

SWEET AND SOUR PORK RECIPE BY TASTY



Sweet And Sour Pork Recipe by Tasty image

Here's what you need: pork, salt, corn flour, egg, corn flour, oil, oil, garlic, green bell pepper, red bell pepper, pineapple, white caster sugar, rice vinegar, ketchup

Provided by Evelyn Liu

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 14

½ lb pork, chopped into bite size pieces
1 teaspoon salt
1 teaspoon corn flour
1 egg
1 cup corn flour
2 ½ cups oil
2 tablespoons oil
2 teaspoons garlic, crushed
½ green bell pepper, chopped
½ red bell pepper, chopped
⅔ cup pineapple
¼ cup white caster sugar
¼ cup rice vinegar
2 tablespoons ketchup

Steps:

  • In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
  • Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
  • In a medium-sized saucepan, heat the oil to 350˚F (180°C).
  • Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
  • For the sauce, place a frying pan over a medium heat and add the oil.
  • Sauté the garlic until fragrant, then fry the peppers until soften.
  • Add in the pineapple and warm thorough.
  • Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
  • Add the pork to the frying pan and coat everything evenly with the sauce.
  • Serve top with sesame seeds.
  • Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
  • Enjoy!

SWEET AND SOUR PORK



Sweet and Sour Pork image

Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 9

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, cut into 1-inch squares
1 cup Kikkoman Sweet & Sour Sauce
1 (8 ounce) can pineapple chunks, drained

Steps:

  • Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
  • Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
  • Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
  • Add pineapple chunks; cook and stir only until pineapple is heated through.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g

SWEET AND SOUR PORK



Sweet and Sour Pork image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 60

1/2 cup pineapple juice
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
1/4 cup water
4 teaspoons soy sauce
2 teaspoons red pepper flakes
1 teaspoon sesame oil
3 tablespoons vegetable oil
2 tablespoons minced ginger
2 teaspoons minced garlic
1 tablespoon cornstarch
2 tablespoons sherry
2 tablespoons peanut or vegetable oil
1 pound lean pork shoulder, cubed
2 teaspoons Essence, recipe follows
1 green bell pepper, stemmed and seeded, cut into strips
1/2 medium yellow onion, thinly sliced
2 cups cubed pineapple
Steamed white basmati rice, accompaniment
1/4 cup chopped toasted macadamia nuts, garnish
1/4 cup chopped green onions, garnish
1/2 cup pineapple juice
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
1/4 cup water
4 teaspoons soy sauce
2 teaspoons red pepper flakes
1 teaspoon sesame oil
3 tablespoons vegetable oil
2 tablespoons minced ginger
2 teaspoons minced garlic
1 tablespoon cornstarch
2 tablespoons sherry
2 tablespoons peanut or vegetable oil
1 pound lean pork shoulder, cubed
2 teaspoons Essence, recipe follows
1 green bell pepper, stemmed and seeded, cut into strips
1/2 medium yellow onion, thinly sliced
2 cups cubed pineapple
Steamed white basmati rice, accompaniment
1/4 cup chopped toasted macadamia nuts, garnish
1/4 cup chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
  • In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
  • Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
  • Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
  • In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
  • In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
  • Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
  • Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SWEET AND SOUR PORK



Sweet and Sour Pork image

Provided by Alton Brown

Categories     main-dish

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 20

2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes

Steps:

  • In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
  • Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
  • In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
  • In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

AUTHENTIC SWEET AND SOUR PORK



Authentic Sweet and Sour Pork image

This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.

Provided by Chelsea

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h5m

Yield 2

Number Of Ingredients 14

8 ounces pork loin
1 teaspoon rice wine
⅔ teaspoon salt, divided
1 pinch monosodium glutamate (MSG)
½ cup chicken stock
¼ cup cornstarch, divided
2 ½ tablespoons white sugar
2 tablespoons vinegar
⅔ teaspoon soy sauce
2 eggs
1 ¼ cups vegetable oil for frying
3 cloves garlic, minced
1 (3/4 inch thick) slice ginger, minced
4 spring onions, finely chopped

Steps:

  • Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
  • Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
  • Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
  • Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
  • Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
  • Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
  • Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 35.2 g, Cholesterol 235.1 mg, Fat 21.1 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 1223.7 mg, Sugar 16.9 g

SWEET-AND-SOUR PORK



Sweet-and-Sour Pork image

After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 can (14 ounces) pineapple tidbits
2 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/3 cup water
1/3 cup ketchup
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 medium onion, chopped
2 tablespoons canola oil
1 green pepper, cut into thin strips
Hot cooked rice
Sesame seeds, optional

Steps:

  • Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 25g protein.

SWEET AND SOUR PORK



Sweet and Sour Pork image

Sweet and sour are two of the five flavors of classical Chinese cooking (along with salty, pungent, and bitter). I like this version of the crispy pork recipe with fresh pineapple.

Provided by Diana Kuan

Categories     Fruit Juice     Pork     Stir-Fry     Dinner     Pineapple     Soy Sauce     Dairy Free     Tree Nut Free

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 19

Batter
2 large eggs, beaten
1/4 cup cornstarch
1/4 cup all-purpose flour
1 pound boneless pork loin, cut into1-inch pieces
Sauce
3 tablespoons water
2 tablespoons ketchup
2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice
1 1/2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons sugar
2 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 cup fresh or canned bite-size pineapple chunks
Special equipment
Instant-read oil thermometer

Steps:

  • 1. Prepare the batter: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.
  • 2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.
  • 3. Heat the peanut oil in a wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.
  • 4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.
  • 5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.

HOMEMADE SWEET-AND-SOUR PORK



Homemade Sweet-and-Sour Pork image

I stir up a homemade sauce for this colorful combination of tender meat, crunchy vegetables and tangy pineapple. Serve my sweet-and-sour pork over hot rice, chow mein noodles or both. -Eleanor Dunbar, Peoria, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 1-inch cubes
1 tablespoon canola oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green pepper, cut into 1-inch pieces
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1 can (8 ounces) pineapple chunks, drained
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.

Nutrition Facts : Calories 389 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 490mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 3g fiber), Protein 24g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and cooking utensils you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Use a Wok: A wok is the ideal cooking vessel for this dish as it allows for quick and even cooking. If you don't have a wok, you can use a large skillet.
  • Marinate the Pork: Marinating the pork in a mixture of soy sauce, rice wine, sesame oil, and cornstarch helps to tenderize it and add flavor.
  • Use Fresh Vegetables: Fresh vegetables will give your dish the best flavor and texture. Make sure to wash and cut them just before cooking.
  • Don't Overcook the Pork: Pork should be cooked until it is just cooked through but still tender. Overcooking will make it tough and chewy.
  • Make the Sauce Ahead of Time: The sweet and sour sauce can be made ahead of time and stored in the refrigerator for up to a week. This will save you time when you're ready to cook the dish.

Conclusion:

Sweet and sour pork is a classic Chinese dish that is loved by people of all ages. This recipe is a great way to make this dish at home. It is easy to follow and uses simple ingredients that you can find at your local grocery store. With a little planning and preparation, you can make a delicious and authentic sweet and sour pork dish that your family and friends will love.

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