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Sweet & Sour Pork


Rate this recipe 4.2/5 (6 Votes)


  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 2 quarts vegetable oil
  • 1 pound lean pork butt, cut into 1'' squares
  • Sweet & Sour Sauce
  • 3/4 cup catsup
  • 1/4 cup white vinegar
  • 1 cup juice from canned pineapple
  • 3 tablespoons sugar
  • 1/2 cup white onion slices
  • 1 cup green pepper chunks
  • 1 tablespoon cornstarch blended with 3 tablespoons water
  • 1 cup canned pineapple chunks


Adapted from


Step 1

Step 1:
Mix flour, cornstarch, baking powder, salt and water in a bowl and stir until the batter is the consistency of a smooth, thin stream.

Step 2:
Heat the vegetable oil in a kettle until it is very hot (375°F). Dip the pork chunks into the batter, allow excess to drip off, and gently drop them into the hot oil. Deep-fry for 12 minutes, then reduce heat to medium and deep-fry for an additional 10 minutes. Drain on paper towel.

In a bowl, blend the catsup, vinegar, pineapple juice and sugar. Pour the mixture into a preheated wok or large skillet and bring to a boil over high head. Add the onions and pepper, stirring over high heat, uncovered, for 3 minutes.

When at the boiling stage, add the cornstarch blend, return to a boil. Add the pineapple and the deep-fried pork chunks, stir well and serve immediately

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