Sweet and Sour Pork III Recipe - Allrecipes.com
Sweet and Sour Pork III Recipe
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Sweet and Sour Pork III
Discover the secrets to making succulent sweet and sour pork. See more
  • READY IN 2 hr

Sweet and Sour Pork III

Recipe by  

"My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    2 hrs

Directions

  1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
  2. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
  3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
  4. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
  5. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2007

this is such a great recipe. i was skeptical at first because sweet and sour pork varies so much between different restaurants and sometimes it is downright disgusting. this recipe really turns out better than any sweet and sour pork i've had in chinese restaurants. my boyfriend requests this all the time! i use cubed pork tenderloin because that's the only kind of pork i buy. i add carrots to the sauce mix, and i usually make 2 or 3 times the amount of sauce and freeze the extra to cut down on future prep time. it looks a little gross when you first start to thaw it, but bring it up to a boil again and it returns to its proper consistency.

 
Most Helpful Critical Review
Dec 02, 2010

I really liked the green onions in the breading. It was too sour for my taste (vinegar)

 
Jan 26, 2004

This recipe turned out quite well. I sliced the onion into thicker rings, and then sliced those rings in half, instead of the big chunks. It seemed to work better, as nobody I know enjoys biting into a huge chunk of onion. I stir fried the veggies, prepared the meat as stated, but did NOT add the vegies to the sweet and sour sauce. If you do that you will get soggy vegetables, that will kill all the niceness of having them in this dish. Leave the veggies on the side, until a few minutes before serving, THEN mix them in. You will have crisp vegetables to offset the pork losing its crunchyness from the sweet and sour sauce. Or you can not put the pork in either, until ready to serve, and everything is crispy.

 
Aug 23, 2007

This recipe was great! I did not change any indredients only thing I did differently was mixed all my liquids in a bowl together before I sauted my vegetables. I rather my mixture sit in a bowl as a mixture instead of adding it step by step to vegtables and meat. And it was AWESOME....will do this again...and again...and again..you get the picture :)

 
Jan 24, 2010

Fantastic and "better than take-out" (so says my NYC take-out-raised husband). The only changes I make are to add carrots and use whatever color bell peppers are prettiest when I'm shopping. I also usually double this recipe for our family of five (plus leftovers for lunch, yay!) and so use a mix of peppers. Oh, and for the sauce I drain the pineapple (unsweetened) juice into a measuring cup, add a splash of maraschino cherry juice, then add water to bring it up to what the recipe calls for. Then I cook my sauce on the stovetop while I'm frying / stirfrying. Once it's slightly thickened I add the pineapple. But overall, this is a PERFECT recipe. Don't wimp out, deep fry the pork, everyone will be thrilled that you did! *Update* Now several years after my initial review I just wanted to add that two out of three of my kids request this as their birthday dinner every year. The whining/begging/wheedling starts about three weeks in advance! (I'm no slouch around the kitchen, but this is a recipe for when you feel like hanging in the kitchen for a bit, it definitely takes me about 2 hours.)

 
Jun 07, 2006

Awesome! I totally did the short cut method with this recipe to make it even quicker and easier for a weeknight meal - I used pork chops, cubed and stir fried (marinaded per recipe first though), and a bag of frozen stir fry veggies. It went perfect with the sauce and was delicious and easy. Definitely a keeper!

 
Mar 14, 2007

This is awesome. I changed nothing. It was good. Does taste just like take out chinese. Will make again. Does take a lot of prep work, but agree now that I am familiar with the dish, will move much faster the next time. You could actually prep the meat in the egg mixture the night before and marinate it, along with cutting up the vegetables, and that will save a lot of time. Sauce can probably be mixed the night before and refrigerated to save time also.

 
Jan 25, 2004

Takes a bit of time and work, but the end result is fabulous. Personally, i like my pork crunchy so i fry it and add the sauce before serving my plate, for my husband who likes his pork softened i add the pork to the sauce itself. Excellent recipe, tastes pretty close to the resteraunt, only it hasnt been sitting in a buffet getting who knows what put in it! Great recipe, thanks to Pam for posting it!

 

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Nutrition

  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 74.7 g
  • 24%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 1182 mg
  • 47%

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

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