Recipe by MARY ANN PUTMAN
"We love this recipe. Serve it over cooked rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (20 ounce) cans
pineapple chunks, drained with juice reserved
1 1/2 teaspoons
green bell pepper, cut into 1 inch long strips
thinly sliced onions
lean and boneless pork loin, cut into 2 1/2 inch strips
I made a few modifications to this recipe based on some of the other reviews. The results were delicious and I will definitely make this dish again. First off - I noticed that the recipe was not clear about whether to add the broth that the pork is cooked in to the sweet and sour sauce or not. So I only added 1/2 cup of the broth and balanced it out with a bit more cornstarch (1 tsp) - this gave a nice thick consistency. I also only used one can of pineapple tidbits and used pineapple juice instead of another can (1 cup juice plus the juice from the can of pineapple). There's only so much pineapple a person can take... It turned out well and everyone liked it!
Made this for dinner tonigght and have just a few problems with it. First off, the sauce is very runny, not as thick as the description would lead you to believe. I even cut the pineapple juice to 2 1/4 cans instead of 3. I used flour as a thickener instead of cornstarch because I didn't have any on hand, and I used 2 tablespoons instead of 1. Also increased brown sugar to 1 cup. Secondly, 3 cans of pineapple was way too much. I used just 2 cans and that was plenty for us. Finally, I'm not crazy about soy sauce but I was afraid if I left it out it would take something away from the flavor of the sauce. Just 3 tablespoons was enough for the soy sauce to be too overpowering for my taste. I would recommend leaving it out if you don't like it. I also decreased the vinegar to 1/2 cup because we tend to like sweet and sour sauce more on the sweet side. Overall, the sauce was good, and the pork was very tender and moist.
This recipe was very good. The only thing I changed was the amount of vinegar used. My hubby likes his sweet and sour alittle on the sweet side so I used less. I also drain the pork some before I add the sweet and sour because I seem to have too much water in it. This has become a real favorite of mine.
I have just started learning to cook and I like trying new dishes. My boyfriend is always honest with me when I try new recipes. We BOTH loved this. The best part was how simple it was. Thanks for sharing it.
This was okay, but it wasn't the dish I was expecting. It was more like the sweet and sour stir-fry you can buy in the freezer section (but much better, of course, and more work) than the sweet and sour pork Chinese take-out I thought I was trying to make. My mistake, not the recipe owner's.
This is so easy to make!! My husband and I loved this dish! Instead of shortening, I used expeller pressed canola oil and it worked great!
I tried this a few months ago and forgot to rate it. This was really good, but I used boneless chicken breast in place of the pork. I also added some marachino cherries along with some of the juice from the cherries. Thanks Mary Ann!
Used left over pork and left out additional salt as I frequently find soy sauce overly salty. Quite tasty when first prepared...but really gets its zip the next day. The difference is worth preparing for...
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Pork II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 592
** Calories from Fat: 253
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a lighter, easier version of sweet and sour pork.
Discover the secrets to making succulent sweet and sour pork.
Make a Jewish-style brisket that’s sweet, sour, and delicious.