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Sweet and Sour Pork I


"This is a very popular dish in Singapore. Tender pork pieces combined with peppers, tomatoes, pineapple and onion in a sweet and sour sauce. I hope you will like it."
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45 m servings 900 cals
Original recipe yields 4 servings


  • Calories:
  • 900 kcal
  • 45%
  • Fat:
  • 71.1 g
  • 109%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1281 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cut the pork into 1-inch cubes. In a medium bowl, combine the salt, baking soda, and 1 tablespoon water. Whisk in the egg. Place the pork pieces in the bowl and turn to coat. Set aside while you prepare the other ingredients.
  2. Whisk the white sugar, salt, and cornstarch together in a small bowl. Stir in the vinegar, ketchup, plum sauce, and water.
  3. Place the tapioca flour in a large, resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour. Discard the marinade and excess tapioca flour.
  4. Heat 1 cup oil in a large skillet or wok over medium high heat. Working in batches, place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown on all sides. Remove the pork from the oil and drain on a paper towel-lined plate. Carefully pour out the frying oil into a separate container to cool.
  5. Pour 2 tablespoons fresh cooking oil into the pan. Over medium-high heat, stir-fry the green bell pepper, red chile pepper, pineapple, onion and tomato until the vegetables are tender, about 5 minutes.
  6. Stir in the reserved sauce mixture. Bring sauce to a boil, stirring constantly, until thickened, about 3 minutes. Return pork pieces to the skillet, mix well, and serve immediately.


  • Editor's Note:
  • Tapioca starch, also called tapioca flour, can be found in Asian markets and in the gluten-free section of some supermarkets.

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Read all reviews 69
  1. 83 Ratings

Most helpful positive review

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 gree...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 gree...

This is a fantastic recipe and as I'm Singaporean, I can tell you that it's certainly authentic! I think one step was missed out, as pointed out by another reviewer - after the water, salt and b...

This was really great, and I am one who makes a lot of Asian food. Don't worry if you don't have tapioca starch, regular cornstarch (or sweet rice flour) works fine.

I made this several days ago and the family is already asking for a repeat! I dredged the meat in corn starch rather than tapioca, and I omitted the tomatoes. Thank you for sharing this one Je...

Delicious recipe and easily adjustable to what you have on hand. I think you are supposed to beat the egg into the salt, soda, water mixture-then put the pork to it and then drop it in the corns...

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...

total and absolute yumminess!!! just tried it tonight and was glad I made double. This is definately a 5 star or more.

Wonderful dish, but it involves a lot of care! I used flour instead of starch (didn't have any handy at the time)... keep your skillet clean, flour will brown and burn after a while, giving your...

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