Sweet & Sour Pork

“We frequently use the Sweet and Sour Sauce from this recipe on chicken as well.” – Calla Ferre

Sweet And Sour Pork

Course: Main Courses – Pork
Cuisine: Chinese


  • 1 Lb Pork Tenderloin In 1-Inch Cubes
  • 1 Egg Yolk
  • 1 Teaspoon Salt
  • 1 Teaspoon Soy Sauce
  • 1/2 Teaspoon Five-Flavor Spice Optional
  • 4 Tablespoons Cornstarch
  • Oil For Deep Frying
  • 3 Tablespoons Oil
  • 1 Clove Garlic Crushed
  • 1 Medium Onion Quartered
  • 2 Small Green Peppers Seeded And Cut Into 1-Inch Pieces
  • 5 Tablespoons Sugar
  • 5 Tablespoons Catsup
  • 5 Tablespoons Vinegar
  • 2 Teaspoons Cornstarch Mixed With 1/2 Cup Water
  • 2 Slices Pineapple Cut In 6 Pieces


  • Place pork in boiling water for 2 minutes. Remove and pat dry. Mix with marinade of egg yolk, salt, soy sauce and five-flavor spice and let stand for 15 minutes. Coat pork with cornstarch. Heat oil (360 degrees) and deep fry pork until light brown. Remove. Drain on absorbent paper.
  • Heat 3 tablespoons oil, stir-fry garlic, onion, and green pepper on high for a few minutes, then add sugar, catsup and vinegar. When just boiling, add cornstarch mixture, stirring constantly until thickened. Add fried pork and pineapple. Stir briefly. Serve hot. Serves 2 as a main course or 4-6 Chinese style.


One fresh red pimento may be substituted for one green pepper.

1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng

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