sweet and sour pork

Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 40 min
Yield: 5
Cuisine: Chinese
Ingredients: 1/2 cup(s) all-purpose flour; 1/4 cup(s) corn starch; 1/2 cup(s) cold water; 2 teaspoon(s) salt, divided; 1 - egg; 2 pound(s) boneless pork, cut into 3/4 inch pieces; 20 ounce(s) unsweetened pineapple chunks, undrained; 2 medium carrots, scraped and thinly sliced; 1/2 cup(s) brown sugar, freshly packed; 1/2 cup(s) white vinegar; 2 teaspoon(s) soy sauce; 1 clove(s) garlic, minced; 2 tablespoon(s) corn starch; 2 tablespoon(s) cold water; 1 medium green bell pepper, cut into 3/4 inch pieces; hot cooked rice

1 Pinch

Lynette C

Gulf Breeze, FL

Updated on Jan 5, 2025

I used to make this recipe quite often when my kids were young. They loved it and it got them to eat meat, fruit, and vegetables! Not just like the Chinese takeout, but a nice meal. You will need to have some hot cooked rice ready to serve it over.

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prep time 20 Min

cook time 40 Min

method Stove Top

yield 5 serving(s)

Ingredients

1/2 cup all-purpose flour
1/4 cup corn starch
1/2 cup cold water
2 teaspoons salt, divided
1 - egg
2 pounds boneless pork, cut into 3/4 inch pieces
20 ounces unsweetened pineapple chunks, undrained
2 medium carrots, scraped and thinly sliced
1/2 cup brown sugar, freshly packed
1/2 cup white vinegar
2 teaspoons soy sauce
1 clove garlic, minced
2 tablespoons corn starch
2 tablespoons cold water
1 medium green bell pepper, cut into 3/4 inch pieces
hot cooked rice

How To Make sweet and sour pork

Step 1

Combine the first five ingredients in a bowl; beat with a wire whisk until well blended. Add the cut-up pork, stirring well.

Step 2

Put the oil in a deep pan to fry the pork. Heat to 375 degrees F. Put the pork in the oil, one piece at a time, and cook until it is golden, turning once. Set each piece aside.
Step 3

Drain the pineapple chunks, reserving the juice. Set the pineapple chunks aside. Add enough water to the juice to equal one cup. Combine the pineapple juice, carrots, brown sugar, vinegar, soy sauce, and garlic in a Dutch oven. Bring to a boil over medium heat. Cover and reduce the heat. Simmer for 6 minutes or until the carrots are tender.
Step 4

Combine 2 Tbsp corn starch and 2 Tbsp water; stirring well. Add the corn starch mixture to the carrot mixture, stirring to combine. Stir in the reserved cooked pork, reserved pineapple chunks, and green pepper. Bring to a boil, stirring constantly. Reduce the heat and simmer for 1 minute. Serve over rice.
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