Sweet and Sour Pork II Recipe - Allrecipes.com
Sweet and Sour Pork II Recipe

Sweet and Sour Pork II

Recipe by  

"We love this recipe. Serve it over cooked rice."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  1. Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
  2. In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
  3. Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2004

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!

Most Helpful Critical Review
Jan 18, 2003

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.


27 Ratings

Mar 23, 2003

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.

Mar 30, 2005

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.

Mar 15, 2005

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!

Sep 07, 2005

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.

Apr 14, 2003

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!

Jan 21, 2003

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...


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 592 kcal
  • 30%
  • Carbohydrates
  • 50.5 g
  • 16%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 35.4 g
  • 71%
  • Sodium
  • 1387 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Sweet and Sour Pork

See how to make a lighter, easier version of sweet and sour pork.

Sweet and Sour Pork III

Discover the secrets to making succulent sweet and sour pork.

Jewish Style Sweet and Sour Brisket

Make a Jewish-style brisket that’s sweet, sour, and delicious.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States