Recipe Easy Sweet and Sour Pork or Chicken
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01/23/2007
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.
01/24/2004
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.
08/23/2007
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 :)
11/11/2009
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.)
06/07/2006
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!
03/14/2007
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.
11/27/2002
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!
11/29/2011
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 even imagine how sweet it would be with the full amount of sugar that was suggested. We also didn't deep fry the pork or use the egg whites. We did season the pork and let it marinate for an hour while we got the veggies and sauce ready. Then we cooked the seasoned pork in the oven at 375ºF for 45 minutes - 1 hour until it was fully cooked. We made the sauce separately only using the pineapple juice, the pineapple and the water, ketchup, vinegar, lesser amount of sugar, adding 3 cups of sliced waterchestnuts for crunch. We cooked the sauce ingredients and then thickened it with the cornstarch and cold water. After cooking it for 5 more minutes we mixed in the cooked pork. It was wonderful. We made pork fried rice to go with it. SO THE WHOLE PURPOSE OF MY DIATRIBE IS TO SAY "TRY THE RECIPE WITH ONLY HALF OF THE SUGAR IN THE SAUCE, DON'T DEEP FRY THE PORK AND IT WILL BE MORE NUTRITIOUS." WE used the diced veggies for the fried rice.
07/17/2006
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 and wasn't from a chinese restaurant. The best sweet and sour pork I have ever eaten. It was so simple to prepare. Thanks for sharing this fantastic recipe! My whole family loved this. Everyone had seconds. I used pork tenderloin instead. I served it with steamed Jasmine rice and stir fried green bean/wax bean/baby carrot blend. Yumm!
02/23/2007
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 marinated them overnight. I fried them in a pan with a bit of olive oil then added the meat to my wok with all the veggies, poured in the sauce and waited on the rice! There were no leftovers in our house! Thanks for a great recipe!
08/23/2007
Just too delicious! It made us eat too much!
11/14/2010
Excellent overall. Some suggestions: Please do not use frozen stir-fry veggies. It changes the dish and isn't the Chinese-American sweet-and-sour. 3/4 cups sugar for a pound of pork is way too sweet. I used 1/2 cup and that was plenty. Do not cook the veggies till soft; cook just long enough for the peppers to change color so they stay crunchy. Lastly, to save a step, mix the cornstarch with the sauce before bringing it to a boil.
05/07/2005
I made this last night and my family loved it! My husband who is chinese raved about it and so did my seven year old daughter. I did not add celery but used red, yellow and orange bell peppers instead. I do have one suggestion regarding the sauce being "too watery". Whenever a cornstarch solution is called for thickening, I always make more of the cornstarch solution than the recipe calls for. That way, I can add more if it's not thick enough. I did find the 2 Tbs cornstarch with 1/4 cup of water too little to thicken the sauce. Just add more of the cornstarch solution to the sauce and it's perfect! I also added the fried pork after the sauce had been thickened and just coated the pork to keep the "crispiness". The sauce is delicious!
08/13/2012
Made this tonight for the first time and it was outrageously good! The first bite my wife took her eyes went wide and she said, "Oh my God this is incredible!" And she was right, this recipe is the best Chinese I have ever had. The sauce in particular was INCREDIBLE and an identical match to what I have had at some of my favorite Chinese restaurants! I made a few changes from the recipe as written. I used pork tenderloin as it was all I had on hand and I used a regular yellow onion instead of green onions. I simply beat a whole egg rather than using egg white for the marinade. Instead of frying the pork in a deep fryer I used 2 Tbsp of vegetable oil in my wok to fry everything and just turned the pork to brown it evenly on all sides. And finally I left the sauce on the side rather than mixing it in the finished meal. I don't like a ton of sauce on my food so I spooned just a little over my plate and it was melt in your mouth good. Overall I will say that on my first try with this recipe it was better than even the BEST Chinese restaurant I have ever been to. Thanks so much for sharing this!
01/25/2011
This was easy, very tasty and it looked good! I don't deep fry -so I substituted a pork loin steak and cubed it, marinated as directed and then cooked over a high heat for about 8 minutes. Other than that, I followed this receipe exactly. I am sure the fry method was probably better, but I am lazy and prefer not to deal with the oil. This was tangy and sweet, really delicious. I am adding this to my regulars. I will many times in the future. Thanks!
10/10/2010
I pan-fried the pork in 1 Tbsp of canola oil to cut down calories and it was delicious! I also used frozen stir-fry vegetables. Yum! Thank you for sharing this wonderful family recipe!
06/11/2007
We have Chinese Restaurants here in South Africa, serving similar, and this is my favourite take-away. Alas, after preparing this for my family, we will no longer be getting take-aways as this is MUCH better. (with Allrecipies, I am systematically working mysef out of evenings off with take-aways...)
11/26/2010
Made this a while ago......just forgot to rate it..:) Made this for me, hubby and 4 kids, and everyone cleared their plates, no questions asked! It was a great recipe. I doubled it to feed us all and have leftovers for next day lunches, and it was great. Thanks!
12/14/2010
oh man this recipe is a keeper. I was just perusing the site looking for some stir fry recipes and chanced upon this one and I am SO much more than pleased. If I could I'd eat this every day, having a very pronounced sweet and sour taste bud, I would. So much better than carry out! Everyone in my house from all age groups scarfed this meal down.
10/16/2009
Excellent 'as is,' no changes. I chose this recipe because the country I'm in has substandard take-out. The only suggestion I have is related to prep of the sauce. If you mix the corn starch with the sugar and then add the other ingredients, the likelihood of lumps is eliminated and it saves you a step. Also, I substituted pineapple juice for the water and cut sugar to 1/3 cup, plus used fresh pineapple because stores here don't sell canned pineapple. With white sugar in the recipe, corn syrup in the ketchup and heavy syrup from the canned pineapple, it's no wonder people think the sauce is too sweet. I keep all components separate and let everyone choose whether they want soggy or crispy pork/vegies. A great recipe!
12/01/2010
I really liked the green onions in the breading. It was too sour for my taste (vinegar)
02/05/2011
I made this last night and my wonderful man (who also cooks) declared it to be the best chinese dish he has ever tasted! It tastes better than what you get at the chinese restrauent, and the pork comes out amazing flavorful and juicey. I also waited till the last moment to join the sauce, veggies and meat so everything would be crispy. Amazing!
03/28/2006
WOW! I never thought I could make anything like this. I pan-fried the pork instead of deep frying and added about a tsp of freshly chopped ginger to the marinade. I also added more veggies (green beans, red bell pepper, and broccoli) because I had them on hand and cut the onions smaller based on another reviewer's comment.
12/19/2010
Thank you so much for this recipe. It was absolutely delicious. (I added garlic to the pork marinade)
10/15/2009
This was a good version. The sauce was very much like takeout. I enjoyed it while my family didn't care for it. Added a little extra cider vinegar to cut the sweetness.
12/08/2010
This recipe is better than the chinese restaurants. My wife was not so sure about it, but when I served it she loved it.
04/04/2011
This wasn't difficult to make and we really liked it! I followed the recipe and didn't make any adjust ments and it turned out very good! Thank you for sharing! I made some rice and cut up a few green onions into the rice and it was a meal in itself!
10/05/2003
I loved this. The cornstarch coating made the pork crispy which I thought made the recipe what it is. I will make this one again.
04/04/2011
This was very tasty! Next time I might cut back on the sugar a little and add some Bok Choy. Thanks for a terrific recipe.
02/01/2011
My boyfriend made this for our dinner last night after I found the recipe. It was so good! Definitely better than the ones you get at the restaurant. The batter for the pork with the green onion is perfect! We did omit the celery but it was still good.
08/17/2010
REally loved this! Cut sugar back some and it was still sweet. Also used pork loin (it is what I had on hand) and added a dash of red pepper flake. For people having trouble with clumping cornstarch, when you add the cornstarch and water mix them together before adding it. Even my 2 year old loved this!
03/28/2011
This recipe was AMAZING! I followed exactly except used boneless chicken instead of pork. I also did as other suggested and did not combine everything together until the meal was ready to be served and then I placed the chicken on the top. Will definitely make again!
02/20/2011
Very yummy. I think the pork should be added on top, not mixed in with the sauce as it gets soggy & looses its crispness. The sauce also needs to be boiled for quite awhile to thicken up nicely.
11/10/2010
this was the best sweet and sour pork that I had had. had to double the recipe to have leftovers.
04/15/2011
This was fantastic!!! It was as good, if not better, than my favorite Asian restaurants Sweet and Sour. I will be making this again, and again...
03/24/2010
This was a case where I looked at all the ingedients, knew I had them and started....only to find out how much oil and sugar was involved. When I read 3/4 cups sugar, I was about to stop cooking but thought this would be a good treat at best. Well it was soooo sweet. Keep in mind, I always try to eat healthy as I have children that learn from my cooking and eating habits... If that is you, this is not the recipe for you. Basically I will not be making again. If you do make it, I would suggest cutting WAY down on the sugar, baking the chicken cubes (with the sauce it would not taste different at all) and steaming carrots, peas and green beans to the mix.
04/04/2011
This reciped impressed my family tremendously! They don't like green pepper so I substituted sliced carrots -- I also added about a tablespoon of chili powder to give it a kick. Other than that I didn't change anything. It was delicious and tasted better than our local Chinese restaurants sweet and sour pork! Served with steamed rice and eggrolls purchased from the markets frozen food section.
01/23/2011
My whole family really liked this. I would give it 5 stars for flavor, but making it was kind of a drawn out process. The meat is what took the longest. But, VERY tasty. Thanks for sharing!
02/09/2011
Sorry I just didn't care for it.
10/21/2010
This was great! Thanks for sharing such a flavourful recipe.
05/09/2012
This is an absolute must in the family now. Everyone loves this recipe. The first time I did it just as stated, but the second time I tweaked it, adding an extra 1/4 C. each ketchup and apple cider vinegar as well as 2 rounded T. brown sugar. Both are great...this tweak intensifies the sweet and sour.
05/10/2005
I usually only prepare recipes that have 50+ reviews. That's a mistake. This was absolutely wonderful. Restaurant quality or better. Like other reviewers, I made small adjustments. I used pork loin, marinated 4 or 5 hrs, used 1 red bell, 1 green bell and 1 stalk of celery. Increased the soy in sauce to maybe 1 tables. Increased cornstarch slightly to thicken sauce. Cooked veges till crisp tender and removed. Thickened sauce, then added both meat and veges back to sauce. Your husband's grandmother taught you well, thanks for sharing.
09/17/2010
This recipe was fantastic!! I made it last night and it was a hit with the whole family. Instead of breading and frying the pork, I just browned it with a little oil, just to make it a little healthier. it was great. We ate it over a bowl of rice and it was excellent!!
10/23/2006
Very good. This tasted just like the sweet and sour pork I used to order in. I didn't change a thing and would for sure make this again.
09/25/2010
This recipe is awesome!!! Tastes just like take out, but better and healthier. My husband was so excited, as sweet and sour pork is his favorite chinese-american dish.
02/17/2011
This was very delicious. Tasted authentic. My 3 teenagers loved it and it was simple and quick
07/28/2012
Very good. I think I will stir fry the pork next time just to avoid the frying mess.
09/14/2010
This recipe was awesome, a little time consuming, but worth it. The only changes I made, was to keep the veggies,meat,n sauce all seperate, and let the family add sauce to their taste. This one will be made again.
05/11/2011
One of our favorites. Fresh pineapple makes a huge difference, if you can find a good ripe one. I also use red peppers and red onions to add a little more color. I try not to cook the veggies too much before adding the meat and sauce, because I prefer them a little crisper, not quite as limp, but that's purely a matter of preference. I also took the recommendation of some other reviewers and pan fried the meat rather than deep frying it and it was still wonderful. I really like using the cornstarch instead of flour (like I see in a lot of other recipes). Edit: also makes INCREDIBLE orange chicken. Just sub chicken for the pork and instead of pineapple juice use the juice from one orange and zest from half of it.
06/17/2011
This was my 1st try at a homemade Sweet/Sour sauce. I will never go back to the jars again. So easy. So good. I followed the recipe. It was a bit of work, but well worth it. I'll try shrimp, beef, chicken next.
07/06/2010
Delicious, easy meal! My only issue was the super sweet syrupy sauce, next time I will use less sugar. I didn't follow the deep frying part, I just sliced up some pork roast from the night before and threw it in last. Can't wait to make this again, tweaking is just a bit for our family's tastes. :)
08/26/2010
This was absolutely amazing. My guests who ate this said that it was the most authentic Chinese food they had eaten as a home cooked meal. Great recipe - will make it for years to come
04/17/2011
So good I can't wait to make again- tastes just like take-out!
12/15/2005
Oh, gosh, this is good! And I didn't have to fetch anything special from the store in order to make it. I've been looking for a recipe like this for a long time. Thank you, Pam.
01/02/2008
This recipe was better than Sweet and Sour from a restaurant. I made the base of the sauce while the pork was cooking, and thought it tasted too sweet but once we added the vegies it was PERFECT. Thanks!
03/08/2010
Excellent, easy recipe. I don't eat pork so I used chicken. I also added red bell peppers. The only suggestion I have is that you premix the cornstarch and 1/4 cup water so you don't get cornstarch dumplings when you dump the cornstarch into the boiling apple cider mixture.
09/08/2011
I lost the recipe that I use to use for Sweet and Sour Pork from my divorce so I have been searching for a good one...this one is a little too sweet so next time I will use less sugar. I didn't use celery but I did use carrots sliced on a bias. I didn't realize I didn't have cornstarch left so I used flour. 2/3 c for the pork and 2/3 c for the sauce and it turned out great :) This will now be my new recipe to use, just lessening the sugar a tad...thanks!
08/21/2007
I used 2 boneless pork chops and a red pepper (just what I had on hand). I reduced the vinegar to 1/4 cup. Absolutely delicious, thanks for posting this wonderful recipe. I will make this often.
07/11/2009
This is, in all honesty, a bit labor intensive, and messy. That said, it's worth it all. Didn't change a thing. Nothing I can add to over two hundred well done" reviews. But everybody loves to hear ty's. And this lady deserves it. So thank you PAM_1, well done. Try this when you have the time to spare, friends, you will not regret it.
03/15/2013
Good recipe, but can be made soo much easier! I used 20 oz. pineapple tidbits (I LOVE pineapple). Drained the pineapple and added enough water to measure 1-cup. Whisk sauce ingredients together FIRST. (Put cornstarch in your bowl first, then add the liquids. Always add liquid to dry -- if you do it the other way around, you fight the "clumpies." Set aside. In ONE pot, fry up your meat in small amount of oil. Then add your veggies. Cook until crisp tender. Then, re-whisk your sauce ingredients and pour into the pot. Add pineapple. Cook until thickened. Easy peazy 1.. 2.. 3. If you really like everything super crisp, just remove the meat & vegetables, make sauce, then combine everything just before serving. But honestly, using my method will achieve nearly the same results and is so much easier.
03/07/2006
I made this last night...nice and easy recipe. I used chicken instead of pork and pan fried it as well instead of deep fat frying it, and it turned out fine. Probably not as yummy as deep fat frying but a little healthier I guess! :) My husband loved it! Thanks for the great recipe!
04/19/2003
I will definitly make this recipe again. As good as in a restaurant.
02/12/2010
I followed the recipe as written with the exception of using a red pepper in place of a green. Green peppers are too bitter. I really like this recipe and I am one who ran away screaming from sweet and sour sauce with celery and peppers. It pairs really well with the pork and adds a lovely complexity. I highly recommend trying this recipe.
07/10/2010
This is delicious. Made as per recipe. Love the coating on the pork. Just right. I would like to add some hot pepper next time.
12/01/2010
Definitely a keeper! The only thing I changed was to substitute maple syrup and honey for the sugar! More excellent! :)
06/26/2007
This was a great recipe. Not too complicated to make, and the taste is practically identical to authentic Sweet and Sour Pork you find at the restaurant. I'm a very picky pork eater, and Chinese food is a hit or miss for me. Next time I would do a slightly lower frying heat or time and compensate later for a more tender tasting pork. Overall a great recipe!
04/29/2012
It's nice to find a recipe that lives up to the comments and is definitely better than take out. I added carrots and it was delightful. The family was so happy with it they did the dishes happily, and there were a LOT of dishes!! What a mess :)
08/06/2010
This took a little longer to prepare than what I thought and a few too many calories, but MAN what a great meal! Brown rice added and it was truly the best take out from home! I suggest you cut the veggies real chunky.
05/11/2003
I doubled this recipe for a small group of friends and everyone raved. It was a bit time consuming, but well worth it. I substituted pork loin for the pork butt and used red and yellow bell peppers instead of celery. My husband said it's the best sweet and sour he's ever had. Definitely a keeper.
06/18/2011
I loved this recipe! My husband said it was the best sweet & sour pork he's ever had (I've never had it so I had nothing to compare it to but I loved it). I substituted some veggies - garlic scapes for the green onions and bok choy for the celery - because I had them on hand from my CSA share. I also added carrots since my kids love them. Everyone loved this and I will definitely make it again!
08/11/2011
Perfect recipe! I made 1 1/2 recipes and was able to freeze half. I bought a bag of stir fry peppers and onions and it was less expensive than buying fresh and so much easier as well. We'll definitely be making this again!
03/19/2011
This recipe is incredible. Even the day after leftovers are delicious!
06/10/2007
Very Very yummy dish. I always add a little more veggies. The sauced was awesome! Thanks my kids think I am the best chef in the world!
02/23/2007
This recipe was great! I don't like using store bought sauces with MSG. This sauce tastes great and all the ingredients are usually on hand. My husband said that this is a recipe I need to keep handy.
08/17/2010
Absolutely the closest to authentic cuisine I've ever had from home! This dish is wonderfully tasty and worth the little extra work. My family of 7 loved it - and we're an eclectic bunch! I only recommend leaving out the additional sugar as the pineapple juice was enough for the "sweet" in this recipe. Also, I substituted pork loin chunks for the pork butt. The pork butt has tons of flavor and I'm sure that would make this recipe even better if it's possible, but I had loin on hand and it worked great. The meat was NOT too tough, it was very moist! Tonight, I'm making it AGAIN and I'll keep on making it because it certainly is a favorite in our house!
03/31/2011
This is very good. I tried a similar recipe in a Chinese restaurant. Instead of adding green onions to the marinade/flour mix, I added small chunks of jalapeno. It was awesome!
08/06/2007
Needed a tasty Chinese course for a dinner party coming up. Did a trial run with this one and my husband and I were 'blown away' - VERY confident this will be a hit. Thank you.
03/03/2011
Great Recipe!!!! Thanks so much
03/04/2007
I have always stayed away from preparing chinese food. It never ever tasted like the real thing. This time it even smelled like a chinese restaurant and tasted like in the restaurant. Plus no glutamate etc to worry about. This is a "do-it-again!!! Thank you so much for posting it!
08/15/2007
My husband and I loved this recipe. I served over sticky rice and made crab rangoon.
07/18/2011
So awesome. I used 1/2 white and 1/2 brown sugar and it was great!!
07/05/2007
Tried this for dinner tonight. Everyone liked it. I did use cut up boneless chicken thighs. I just stir fried them with minced fresh garlic, green onions and fresh ginger.. no batter or deep frying. Next time.. I'll make sure and have some sesame oil on hand. Think it would have tasted much better with it. I also used chicken broth in lieu of water and more soy sauce and much less sugar. Broccoli and carrots went very well with this too!
08/12/2007
I made this for my husband last night thinking that he would like sweet and sour food. Well, he does not. Neither one of us liked this dish because we dont like sweet and sour pork, but if you do, this is the dish for you. That is why I am rating it a 5. Even though we dont like it, the flavors do come together very well and it is really easy to make. Thanks for sharing:)
07/31/2010
wow This was the best flavor ever. I added a little red food coloring - Thank You
01/13/2014
Loved the flavor of the sauce. I did one change.. instead of coating and deep frying the meat, I used a pork tenderloin and cut thin into one inch strips and just pan fried and added to the veges when done. Definitely something I will make again. I might try adding a few chili pepper flakes to add some zing... Thanks for sharing
01/16/2007
Made this over the weekend. I added about 1/2 inch of oil in a fry pan and cook strips of pork this way. The strips of pork were nice and crispy. The recipe is wonderful! Excellent sweet and sour pork! Next time, I will not add the pork to the sauce. When I serve, I will put the sauce/vegetables on the rice and then top with the pork to keep it cripy. I highly recommend this recipe!
08/03/2011
Very good. It was sweet & took a while to cook. Will make this again with less sugar.
03/06/2011
Really yummy....even better the next day!!
04/28/2011
This needed something. I know that the flavor was there, it just wan't strong enough. I added more soy sauce and I think it could have been better with more ketchup. I might try to work with this recipe some more, but I was disappointed with the flavor.
02/04/2003
This recipe was wonderful! (Even though I substituted tomato sauce for the ketchup.) I had the leftovers for lunch 2 days later and it was just as delicious. I look forward to making it again.
11/10/2005
This recipe was fantastic!! I substituted pork tenderloin for the pork butt, but did everything else according to recipe. My husband wanted to know where I bought the sauce! I will make this again, it is well worth the time.
02/14/2015
This dish is unreal! Sooo good. Made a double batch of this for dinner with my parents and family (6 people). We ate 80% of it. I doubled the soy sauce and fried the pork in a thin layer of vegetable oil in a large skillet instead of submerging it. I used 2 cups of white jasmine rice from Trader Joes with it. This was the best dinner I've ever made from this site. Took about 1 1/2 hours to prepare & cook from start to finish. Amazing! Well worth it.
12/16/2011
Delicious! Will make again. I was a little leary of all the added salt in this dish, but the salty marinade for the pork gave it some great flavor!
09/17/2014
9/17/2014-I made this recipe for our dinner tonight and it turned out perfect. I started the prep this morning. I used 3 thin pork chops (because that was what I had on hand), trimmed them of fat and bone and cut them into bite size pieces; then I marinated them in the refrigerator for rest of the day. After that I prepped the veggies, cooked them and set them aside for rest of the day. Then I made the sauce; I went ahead and added the pineapple and juice, but left out the veggies, thickened the sauce and set it aside. All of that prep took me about 45 minutes, but the meat was ready to cook, the sauce was made and the veggies were ready to add to the sauce. At dinner time, it took me about 20 minutes to heat the (peanut) oil and fry the pork. While the pork was cooking I added the veggies to the sauce and prepared some white rice. Everything came together at the same time, quickly and easily. I did not add the fried pork to the sauce because we prefer it crispy. The only change I made to the recipe was to cut the amount of sugar in the sauce from 3/4 cup down to 1/2 cup, and it was plenty. I served the sauce over the fried pork and rice and it was fantastic. This dish was the best Sweet and Sour Pork I've ever made. The recipe is excellent and not difficult. I will definitely make this again. The sauce was absolutely wonderful and tasted of restaurant quality, the pork was crispy and the veggies not overdone. This recipe is a keeper and I encourage everyone to give it a try!
12/28/2006
Awesome recipe - I just made a few changes but it's still delicious. I'm an Iowan, and it's summertime, so I grilled a couple thick-cut Iowa pork chops, then cut into strips. It gave the dish a really pleasing smoky flavor. And to think - this only cost a few bucks, and I get the satisfaction of knowing every single ingredient that went into the dish. Thanks for the recipe - it's a keeper.
03/27/2012
5 star used 1.5 sauce used 3/4 c splenda and 1/4c and 2 tb spoons real sugar also used corn starch and flour cause i ran out better then take out
05/24/2011
This was so good. The only thing that I did was double the sauce portion of the recipe.
09/02/2007
Oh my goodness! My family loved this recipe, from the 2 year old up to the dad. Everyone had seconds and ate the leftovers the next day for lunch. No one ever asks for leftovers in my house! The only change I made was pan frying the pork instead of deep frying. The pork came out FANTASTIC! Couldn't believe the flavor of this dish. I was skeptical of the ketchup, but I went with it anyway and it was GREAT. I made the House Fried Rice with this dish and no one even noticed I didn't serve egg rolls, which usually gets eaten first. I usually don't make a lot of recipes over, just the way I am...but this recipe went into my recipe box and will stay there. It was worth the effort.
04/18/2012
Really good recipe. I wanted a 'calorie reduced' option, so rather than adding 1/2 cup of corn starch and deep frying the pork, I followed the recipe accordingly and substituted 3 tbs of cornstarch and then seared the pork in 2 tbs of peanut oil. Turned out really great
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Source: https://www.allrecipes.com/recipe/31144/sweet-and-sour-pork-iii/
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