Sweet and Sour Pork


November 29, 2012

Author: KatieChin

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After several days of turkey sandwiches, turkey soup and turkey ala king, I decided to treat my family to something different…something sweet, sour and delicious. This is my mother Leeann’s famous Sweet and Sour Pork recipe. Tender pieces of pork are coated in a delicate batter, flash fried and then tossed in tangy, sweet and flavorful glaze. Combined with tomatoes, pineapple and bell pepper, this recipe will win raves from kids of all ages in your family.


1 1/2 pounds pork tenderloin, but into bite-sized chunks

1 egg, slightly beaten

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon soy sauce

1/4 teaspoon white pepper

2 tomatoes

1 green bell pepper

vegetable oil

3/4 cup all-purpose flour

3/4 cup water

2 tablespoons cornstarch

1 teaspoon salt

1 teaspoon baking soda

1 cup plus 2 tablespoons sugar

1 cup chicken broth

3/4 cup white vinegar

1 tablespoon vegetable oil

2 teaspoons dark soy sauce

1 teaspoon salt

1 clove garlic, minced

1/4 cup cornstarch

1/4 cup cold water

1 can (8 oz) pineapple chunks, drained


  • Mix the egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in a medium bowl. Add the pork and stir to combine. Cover and refrigerate for 20 minutes.
  • Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces.
  • Heat vegetable oil (1.5 inches) in a wok or deep skillet to 350 degrees. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and the baking soda in a medium bowl. Stir pork pieces into batter until well coated. Fry about 15 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375 degrees. Fry pork all at one time 1 minute or until golden brown; drain on paper towels. Place pork on a heated platter.
  • Heat sugar, broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in a sauce pan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into the sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling and pour over pork. Serve immediately.