Reviewed: Apr. 28, 2009

I made this today and it was excellent. I didn't put any of the sugar in and used balsamic vinegar as that was all I had on hand but I really like it!

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austrian_sonja

Cooking Level: Intermediate

Living In: Vienna, Wien, Austria

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Reviewed: Apr. 9, 2009

Great recipe. Made as directed except subbed pineapple juice for the plum sauce and water. Next time I would use pineapple tidbits instead of crushed, but that is just my preference. Will make again.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: Mar. 23, 2009

i didnt have any egg, so i dipped the pork in milk first then dipped into 4 tbs cornstarch, 4 tbs flour and 1 tsp baking soda, 1 tsp salt. and sauteed it. i sauteed my vegetables in another pan. the sauce i used the pineapple syrup from the canned pineapples and a little spicy chile sauce also didnt have any vinegar and used sake instead. overall a really good recipe will try again with vinegar.

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REANNA RAMKISSOON

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Reviewed: Sep. 1, 2008

Very Good! Will make again.

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eplepin

Cooking Level: Expert

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Reviewed: Oct. 20, 2007

I really liked this. I thought it was the perfect balance between sweet and sour. I am used to sweet and sour being "red" and this was not. That was a bonus to me. My husband isn't crazy about sweet and sour and he did not really like this. He thought there was too much pineapple in it. He ate it anyway though.

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 29, 2006

a great recipe, I used the syrup from the can of pineapple instead of plum sauce. But no major changes needed. I will make with chicken next time, but that really is just personal preference, nothing to do with the recipe itself! it was a lot of work, but tastes good so it's worth it as long as you have the time.

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ALIXOXO

Cooking Level: Beginning

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Reviewed: Mar. 6, 2006

Pretty good, though DH was questioning it a bit. I would make it again.

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MARA61

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Nov. 23, 2005

The dish is very tasty and you should get a award for this because it's excellent and eveyone loves it. Thanks, Jennifer!!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Oct. 29, 2005

husband really like it!! pretty simple and i even had some tapioca starch laying around because of a different chinese meal i made one time. the only problem i came across is that the ingredients called for 1 egg but no where in the recipe does it mention to add any egg. anyhow, it turned out very good. i left out the tomato and added water chesnuts.

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BEAUANDLILYSMOM

Cooking Level: Intermediate

Home Town: Exton, Pennsylvania, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Oct. 4, 2005

Was a yummy dish, but a tad too many ingredients to prep IMHO. I loved that it had lots of vitamin C in it!

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TEALEAF

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Reviewed: Aug. 24, 2005

This sauce is really good. I had some leftover cooked pork loin roast that I cut up in small cubes. I coated the pork cubes in cornstarch and browned in canola oil. Then I sauteed red bell pepper and onion-I did not use tomato or red chili pepper. In a small bowl I combined the sugar, no salt, cornstarch, white vinegar (only used 2 and 1/2 tbs per another reviewer), ketchup, used hoison sauce, and water. I did add a splash of lite soy sauce and the juice from the can of pineapple chunks. I combined the browned pork cubes, peppers and onions, pineapple, and gravy sauce and cooked until bubbly and thickened. Very tasty!

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DEBD11

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Reviewed: Apr. 18, 2005

This dish was way too salty for me. I don't usually have that problem, but the salty flavor seemed to be way overpowering. I was suprised how easy the recipe was, though. I used regular flour like some other users said because I couldn't find tapioca flour. I also couldn't find plum sauce, but I made do with what I had.

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DEBORAHM4

Home Town: Farmington, New Mexico, USA

Living In: Orem, Utah, USA

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Reviewed: Apr. 7, 2005

Just like the other reviews say... this is fabulous! I didn't bother looking for the tapioca starch I just used the corn starch like another reviewer suggested. Good stuff.

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Cwjw78

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Reviewed: Feb. 28, 2005

We really liked this recipe. Even my picky teenager came back for seconds! I totally skipped dipping the pork in the egg and dredging it - still turned out fantastic and crip! Not big on green peppers, so I chopped them up fine. Except for the flavor they added, no one really noticed they were there... For those of you who looked for "Tapioca Starch" and failed - look for "Tapioca Flour" instead. It is actually one and the same! Bob's Red Mill is the brand I came up with and it is found in most of your health food aisle of your grocery store. The Tapioca Starch/Flour adds an additional slight sweetness to the recipe. You can substitute corn starch for this tho'. Use 1-Tbsp corn starch to every 2-Tbsp Tapioca Starch/Flour. If you have problems finding "Plum Sauce", you can usually find that in the Asian aisle of your grocery store by the other speciality sauces they offer...

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LILREDCV

Cooking Level: Expert

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Reviewed: Jan. 31, 2005

This turned out to be really good. I didn’t have any “tapioca starch” (I hear they have some in Singapore, but I couldn’t afford to fly there) so I used corn starch instead. I also beat an egg and dipped the pork pieces into it before breading, even though the recipe left this step out. Otherwise, I followed the recipe to the letter. I’m giving it 5 stars because it really is that good. Next time I will add some crushed red pepper, and use 2 red chili peppers instead of one because I like the heat. Then I’ll give it 6 stars. This was easy to prepare, and tasted great. Thanks for the recipe!

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DBERREY

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Reviewed: Dec. 26, 2004

My husband and I believe this is the best sweet and sour dish ever! It is easy to prepare and the sauce is over the top!

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BRENDA4878

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Reviewed: Jul. 5, 2004

I have tried a few sweet and sour pork recipes and this one is the best. It was tasty and looked almost exactly like what we order at restaurants. I used pork for stew to speed up the cooking time. Next time I will add more pineapple. This recipe is great!

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Jun. 30, 2004

Wonderful recipe. I did not have any peppers so I added water chestnuts. Came out perfect.

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SKRISTAND

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Reviewed: Jan. 23, 2004

I found this recipe really easy, but I did not deep fry the pork...just did it as directed in 2 Tbsp of oil for 10 minutes. With constant stirfrying it did not burn at all....SO tasty! We had it over crispy fried chinese noodles YUM

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ABBY B

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 22, 2003

To quote my husband..."this one's a keeper!" Excellent and easy. I put aside some pork and vegetables before adding the sauce for my picky four year...she gobbled it up. Like some of the other reviewers, I used all-purpose flour instead of the tapioca. Thank You Jennifer!

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AVALON93

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