Sweet and Sour Pork III Recipe

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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.

—yelley

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Most Helpful Critical Review

Dec 02, 2010

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

—mscblue

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562 Ratings

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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.

—SHAWNLAVRAR

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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 :)

—Ateya

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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.)

—shanagan

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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!

—JOSEASH

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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.

—HelloMe

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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!

—Amber

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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.

Nutritional Information

Sweet and Sour Pork III

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 663
Calories from Fat: 315

% Daily Value *
Total Fat 35g 54 %
Saturated Fat 6.8g 34 %
Cholesterol 43mg 14 %
Sodium 1182mg 47 %
Potassium 516mg 14 %
Total Carbohydrates 74.7g 24 %
Dietary Fiber 2.3g 9 %
Protein 13.9g 28 %
** Sugars 52.3g
Vitamin A 10 %
Vitamin C 61 %
Calcium 7 %
Iron 15 %
Thiamin 43 %
Niacin 43 %
Vitamin B6 19 %
Magnesium 12 %
Folate 17 %

* 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.