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Sweet and Sour Pork III

Sweet and Sour Pork III


"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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2 h servings 663 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 663 kcal
  • 33%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 74.7g
  • 24%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1182 mg
  • 47%

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. 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.


  • 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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Read all reviews 683
  1. 882 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I made this with my cooking class and we increased the amount to make enough for 60 people. The amount of sugar worked out to 10 cups... we cut it to 5 cups and it was really tasty. We can't ...

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Least positive

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 ...

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...

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 ...

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 a...

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...

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 mo...

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 softene...

I have shied away from attempting asian food at home because it never tastes like the restaurant quality, but this was different. This was so delicious and hard to belive it came from my kitchen...

This was super-awesome! I have to admit, I was really unsure after I started making it because the ingredients just don't seem like enough. I was soo wrong. I used cubed pork chops and marina...

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