Sweet and Sour Pork II

Sweet and Sour Pork II

MARY ANN PUTMAN

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

1 h 40 m servings 592 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1387 mg
  • 55%

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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Directions

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  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.

Reviews

Read all reviews 25
  1. 29 Ratings

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Most helpful positive review

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 n...

Most helpful critical review

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 ...

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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 n...

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 befo...

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 ...

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 f...

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!

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...

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 ju...

liked it a lot! added crushed chili pepper flakes to give it some zip

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 pr...

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