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Sweet Sour Pork

Still a favorite dish of mine. This version is without chunks of pineapple, feel free to add it to the dish if you prefer. Crispy pork and vegetables in a sweet, tangy sauce.

Posted By: Deirdre K Todd
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Prep Time: 15-20 miniutes | Cook Time: 10 minutes | Ready In: Marinate 1 hour
Ingredients: Print   Add to cart
US Metric

1 ½ lb. boneless pork, ½-inch slices

Vegetable oil, as needed, for frying

1 large onion, 1-inch cubes

1 medium carrot, peeled, ½ -inch cubes

1 medium green bell pepper, seeded, 1-inch cubes


2 TB Aloha shoyu

1 TB Shaoxing wine

1 TB cornstarch


2/3 c. all purpose flour

2/3 c. cornstarch

1 large egg, beaten

½-2/3 c. water, as needed

pinch salt


½ c. water

½ c. sugar

6 TB rice wine vinegar

¼ c. catsup

2 TB Aloha shoyu

2 TB orange or pineapple juice

1 TB cornstarch


Order Cast Iron Wok

Cooking Process:

In a mixing bowl; combine marinade ingredients. Marinate pork 1 hour. In a wok or deep fryer; warm oil. N a small mixing bowl; combine batter ingredients well. Dip pork into batter; deep fry until golden brown. Drain on paper towels. In wok; cook onion, carrot and bell pepper until crisp tender. Drain on paper towel. In a clean wok or large skillet; combine sauce ingredients. Bring to boil. Reduce heat and cook until thickened. Add vegetables to sauce; cook 1-2 minutes. Add pork and heat through. Serves 4-6.