Sweet & Sour Pork

Kimi Gaines


When I was in my teens, my mom and I would put together theme dinners. We had a Chinese Dinner, Italian Dinner, German Dinner and sometimes Mexican. The whole family would come over and we would feast on a days worth of homemade egg rolls, sweet and sour pork and many other dishes. For a while I was doing this but since working it hasn't happend. This recipe has been in my family since the latter part of the 70's. Hope you enjoy it as much as we do.

★★★★★ 4 votes
30 Min
10 Min


egg. slightly beaten
1/4 c
1/4 c
all-purpose flour
1/4 c
chicken stock
1 tsp
1 lb
boneless pork trimmed and cut into 1 inch pieces or chicken


1 Tbsp
vegetable oil
1 clove
garlic minced
1 large
green pepper, cut into 1 inch squares
13 oz
pineapple chunks, drained
1/2 c
chicken stock
1/2 c
maple syrup
4 Tbsp
red wine vinegar
1 tsp
soy sauce
1 Tbsp
cornstarch dissolved in 2 tbsp cold water
few drops of red food coloring if desired


1Heat oven to 250F. Combine egg, cornstarch flour, chicken stock and salt. Dip pork cubes in egg/flour mixture and coat each piece well. Pour 2 cups of vegetable oil in large frying pan; heat until hot. Drop half of the coated pork cubes, one at a time into oil. Fry 5-6 minutes or until done; stirring occasionally. Remove with slotted spoon. Place on wire rack to drain. Place in oven till you are ready to serve.
2Sauce:In a medium sized pot combine oil, add garlic, green pepper and pineapple till turns a slightly dark color. Add chicken stock, syrup, vinegar and soy sauce. Bring to a boil; boil rapidly 1 minute. Add cornstarch mixture to pot. Cook until sauce is thick and clear. Add food coloring if desired.

About this Recipe

Course/Dish: Pork
Regional Style: Asian