4.8
(1,142)
890 Reviews
208 Photos
Sweet and sour pork the way my husband's grandmother made it. She was Chinese and the secret is apple cider vinegar. This recipe is the way Gramma made sweet and sour dishes her whole life. It is the best!
Submitted byPAM_1
Updated on March 22, 2024
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
1 hr
Total Time:
2 hrs
Servings:
4
Jump to Nutrition Facts
Ingredients
1 pound pork butt, cut into 1 inch cubes
Marinade:
1 teaspoon soy sauce
1 teaspoon salt
¼ teaspoon white sugar
1 egg white
2 green onions, chopped
Frying:
1 quart vegetable oil for frying
½ cup cornstarch
Stir-Fried Vegetables:
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
1 pinch white sugar, or to taste
salt to taste
1 ¼ cups water, divided
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
¼ teaspoon salt
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
Directions
Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
663 | Calories |
35g | Fat |
75g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe4 | |
Calories663 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat7g | 34% |
Cholesterol43mg | 14% |
Sodium1085mg | 47% |
Total Carbohydrate75g | 27% |
Dietary Fiber2g | 8% |
Total Sugars52g | |
Protein14g | 28% |
Vitamin C36mg | 40% |
Calcium57mg | 4% |
Iron2mg | 8% |
Potassium517mg | 11% |
* 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.
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