Does anyone know a great recipe for sweet and sour pork?

Answer 1

Best tip I know is to take any recipe off the internet (maybe this one http://www.cooks.com/rec/view/0,1826,132188-243193,00.html ) and replace the pineapple with chopped peaches) - or leave them out completely like this recipe http://www.bbc.co.uk/food/recipes/database/sweetandsourporkwith_74463.shtml

Answer 2

Sweet and Sour Pork

oil, for deep fat frying
2 lbs pork tenderloins (amount depends on the number of people you are feeding. This also freezes well.)
1/2 cup flour
1/4 cup cornstarch
1/2 cup cold water
1/2 teaspoon salt
1 egg
1 (20 ounce) can pineapple chunks (drain but keep the syrup)
1 cup brown sugar
1 cup white vinegar
1 teaspoon salt
4 teaspoons soy sauce
4 carrots, sliced thin
1 garlic clove, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 medium green pepper, chopped



1. Add enough water to drained pineapple juice to measure 1 Cup.
2. Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
3. Cover and reduce heat until carrots are crisp tender.
4. In the meantime, trim fat from pork and cut into large pieces.
5. Heat oil to 360°F.
6. Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
7. Add pork and stir to coat well.
8. Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
9. Drain on paper towel and keep warm.
10. Mix 2 T cornstarch and 2 T water and mix til smooth.
11. When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
12. When thickened, add the pork, pineapple chunks and green pepper.
13. Continue to stir 1 minute or until warmed through.
14. Serve with rice.

Answer 3

Sweet and Sour Pork
INGREDIENTS:

* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
* Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
* Other:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed

PREPARATION:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.

Answer 4

Sweet and Sour Pork

1 pound pork rib chops
1/2 cup all purpose flour
1/4 cup corn starch
2 tablespoons soy sauce
1/2 cup rice vinegar
1/2 cup sugar
4 cups oil
a little ginger, scallion and salt

Cut meat into the size of small mushrooms. Cut ginger and scallion into very find strips. Marinate the meat with soy sauce, salt, ginger and scallion for 15 to 20 minutes. Mix the flour and corn starch with one cup of water, then mix together with the pork. Let every piece of pork is coated by the batter.

Put the wok on high heat, pour oil in and heat until it's half warm. Put the pork chops in one by one; fry until a crust forms. Switch to medium heat, cover the wok and fry until the crust is golden brown. Take the meat out and drain the oil. Leave about two tablespoons of oil in the wok.

Put the vinegar and sugar in the wok; stir slowly until the sugar melt. Switch to high heat, put the meat in and stir quickly so that all the pork is covered by the sweet and sour sauce.

Answer 5

Sweet & Sour Pork

2 lbs pork boneless top loin
1/2 c flour
1/4 c cornstarch
1/2c cold water
1/2 tsp salt
1 lg egg
1 20oz can pineapple chunks in syrup
drained and syrup reserved
1/2 c brown sugar
1/2 c white vinegar
1/2 tsp salt
2 tsp soy sauce
thinly sliced carrots
1 colve garlic (finely chopped)
2 tbsp cornstarch
2 tbsp cold water
1 bell pepper
8 cups cooked rice
heat oil to 350*. Make batter with flour, 1/4 c cornstarch, 1/2 tsp salt, and the egg.
Fry pork about 5 minutes turning 2-3 times. Drain on paper towel.
Add enough water to reserved pineapple syrup to make 1 cup. Heat mixture, brown sugar, vinegar, 1/2 tsp salt, soy sauce, carrots, and garlic to boiling in a dutch oven. Reduce heat to low, cover and simmer about 6 mins, or till the carrots are crisp tender.
Mix 2 tbsp cornstarch and 2 tbsp cold water; stir into sauce. Add pork, pineapple and bell pepper. Heat to boiling, stir constantly. Boil and stir 1 min. Serve over rice.

I make this dish all the time, and my family loves it. I leave the pork out of the boiling step so it stays crispy.
Enjoy!!!!

Answer 6

SWEET AND SOUR PORK

Pork of choice

MEAT MARINADE:

1 lb. sherry (optional)
1 tbsp. water
2 tbsp. soy sauce
4 tsp. flour
4 tsp. cornstarch
1 green pepper, cut in to chunks
1 onion, cut into wedges
12 maraschino cherries
1 c. lichee
1 c. pineapple chunks

SAUCE MIXTURE:

1/2 c. brown sugar
1/2 c. vinegar
1 tsp. salt
4 tbsp. ketchup
3/4 c. pineapple juice
4 tsp. cornstarch

Drain fruits; prepare sauce. Marinate pork in meat marinade for 1/2 hour. Cooking: Deep fry pork in wok 3 to 4 minutes; drain. Add sauce mixture and stir until thickened. Add green pepper and onions; cook 2 minutes. Add pork cubes. Heat through. Add fruit. Serve with white rice and the following Sweet and Sour Sauce.

SWEET AND SOUR SAUCE:

1 c. pineapple juice
1 c. sugar
1/2 c. ketchup
1/3 c. vinegar
1/2 c. water

Stir; bring to a boil. Add cornstarch to thicken. Use for chicken or pork.