Sweet and Sour Pork

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Very good recipe. I did it in a wok and used ground pork because I had some that needed to be used. Really fun to make and eat. The sauce is different from any that I had before in the dish and really tasted like a bar-be-que sauce, but worked well with the fresh pineapple.

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VERY salty and the meal was a disaster. Will try again with 1/3 the soy sauce.

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Delicious. I used low sodium soy and it turned out beautifully. I used canned pineapple and added the pineapple juice in the can to the sauce.

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I only used the marinade portion of the recipe, because I have a sweet and sour sauce that uses pineapple juice that I really love. I thought the marinade would be too salty so I watered it down, but even then the pork came out really salty. I like the flavors, so I'll probably try it again, but add even more water to the marinade, or use a low sodium soy sauce.
If you don't like the sauce in this recipe, try this one:
For the sweet and sour sauce
1/2 cup rice vinegar
1/4 cup plus 2 tablespoons brown sugar
1/4 cup ketchup
1/4 cup pineapple juice
1 tablespoon cornstarch, dissolved in 1 tablespoon water
1/2 teaspoon soy sauce

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Yummy! I doubled the recipe with no problem... This is a keeper!

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This is wonderful! I couldn't follow the recipe to the "T" but it's equally tasty! Thanks Alton!=

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Alton...GREAT JOB!!!! This was easy...made it after work. Just the right balance of sweet and sour. Definitely will re-do.

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This recipe is wonderful! Worth the all the effort. My family usually doesn't eat this in restaurants because they serve it as a syrupy, artificially flavored gloup. This is FAR from that. The balance of the sweet from the pinapple and the bite from the vinegar is perfectly balanced.

The idea that ketchup "butchers" it from the 'original' makes no sense to me. Original what? This is an American dish that has never existed in China.

GREAT WORK ALTON.

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Where do I begin on the wrongness of this recipe. The marinade/dredging was the only part of this recipe that "panned" out correctly. The finishing "sauce" was horrible. First, you can immediately tell this is "American" by the simple ingredient "ketchup" which butchers up any original...with the exception of mac n' cheese, mmm. Second, why 1/4 of red wine vinegar? I can only assume the sugar, honey, and pineapple is to sweeten the blow of the kethcup which is mostly vinegar based. The red wine vinegar quantity was overwhelming. Alton, if you happen to read this, what were you thinking? Maybe it was my fault. I freaking love your show so when I saw this recipe bearing your name I thought, why not? People if your looking for an "authentic" sweet n' sour recipe, this is not the one. Alton, please formulate a better finishing glaze.

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I wanted a vegetarian dish so I made this with tofu instead of pork and increased the amount of vegtables. I squeezed the water out of the tofu by weighing it down with some heavy cans for 20 mins and then marinated it for about an hour - which was all the time I had. Turned out great, although a little salty. Will definitely not use any salt next time.
It was a perfect sweet and sour dish.