Sweet and Sour Pork

Total Time:
1 hr 12 min
Prep:
30 min
Inactive:
12 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 2/3 cup soy sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon minced ginger
  • 1/4 cup flour, plus seasoned flour for dredging
  • 1/4 cup cornstarch
  • 1 pound pork butt, cut into 1-inch cubes
  • Kosher salt and pepper
  • Vegetable oil, for frying
  • 1 cup ketchup
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 ounce honey
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon sesame oil
  • 1/3 cup large diced Vidalia onion
  • 1/3 cup large diced celery
  • 1/3 cup carrots sliced 1/4-inch thick, on a bias
  • 1/3 cup large diced red bell pepper
  • 1/3 cup large diced green bell pepper
  • 1 cup fresh pineapple, cut into 1-inch cubes
Directions

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.


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4.4 72
I was excited to try this recipe because my family likes sweet and sour pork and I prefer to cook our meals at home. Unfortunately, we did not like this recipe. I used low sodium soy sauce since others commented on the saltiness. However, the biggest disappointment was that the sauce tasted like straight ketchup. Someone posted a sweet and sour sauce recipe and I might try it, otherwise we'll stick to take out for now. item not reviewed by moderator and published
A tasty treat, with a bit of work. My primary change (because I like some heat) was to add a little Sirracha to the saunce, as well as two chopped serranos. One word to the wise for those who find it too salty, remember that a lot of the purchased packaged chops are already in a saline solution, if so, you'll either have to leech it, or reduce the marinade time. If I have to use treated pork, I normally only marinate for 2-4 hours, still have good flavor, but the saltiness is much reduced, especially with low-sodium soy. Good eating all! item not reviewed by moderator and published
This looked tasty on the show, but man I was unprepared for how delicious this was! Everything blended well and my mom raved about it. I'd love to try this with other meats now. Thanks Alton! item not reviewed by moderator and published
One of my first Asian dishes and it turned out great! The only thing I changed was that after I fried up the pork when the recipe says to put the raw vegetables in the pot and dump everything on top I chose to saute my veggies in olive oil first to make sure they were soft. Raw veggies don't fly in my household. Ha! So after those softened THEN I returned the fried pork to the pot, added the sauce and brought it to a soft boil before reducing and letting it simmer for about 15 minutes. Turned out sooo so, so, so good. The pork was nice and tender, the veggies were cooked and the sauce was so yummy. My favorite part was the sauce actually, I prefer it over the bottled stuff. That stuff is TOO sweet and syrupy and this sauce was much more delicious. Went great with the fried rice and egg rolls I made. And so much better for you! item not reviewed by moderator and published
Outstanding! The multiple steps could be a little intimidating but the end result is suburb! My picky teenagers LOVED this! item not reviewed by moderator and published
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. item not reviewed by moderator and published
VERY salty and the meal was a disaster. Will try again with 1/3 the soy sauce. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Yummy! I doubled the recipe with no problem... This is a keeper! item not reviewed by moderator and published
This is wonderful! I couldn't follow the recipe to the "T" but it's equally tasty! Thanks Alton!=) item not reviewed by moderator and published
Alton...GREAT JOB!!!! This was easy...made it after work. Just the right balance of sweet and sour. Definitely will re-do. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
this was not only easy, but better than most you get in restaurants. my husband is picky about asian food but couldn't stop eating this. item not reviewed by moderator and published
I loved it! It really wasn't all that hard at all. Prepped it the night before, was able to make dinner pretty fast the next night. Tasted great! Sauce didn't taste like ketchup at all, nor did I find the finished product too salty. Kids ate it right up. I will definitely make this again, perhaps even try with chicken as others have done. Thanks, Alton, you have yet to disappoint! item not reviewed by moderator and published
I have to agree with with pski. Less ketchup but still very good. Gave it a 4 star because of the ketchup. otherwise fast and easy. By the way dont salt a lot cause the soy has the salt in it. item not reviewed by moderator and published
I loved the original when I made it. I read the review about the pot roast so when I had meatballs to use up after New Year's Eve I used them instead of the pork. I just made the sauce and veggies and added the meatballs. When put over rice it turned my left over appetizer into a tasty (and fast!) weekday meal!. item not reviewed by moderator and published
Change the red wine vinegar to rice wine vinegar, and cut the ketchup back to 1/2 cup and add cornstarch as a thickener and its perfect. 1st time through we could still taste ketchup, added a bit more rice wine vinegar and it was much better but very thick. Don't salt the meat as suggested as the soy has a lot of salt, or use low sodium soy and sea salt on the marinade, and thai chili sauce to taste vs pepper. The pork doesnt turn golden but more of a brown in the fryer after a few batches, but it is really good. item not reviewed by moderator and published
this is the best sweet and sour pork ive ever ate. dont be scared of all the ingredents,its worth it! item not reviewed by moderator and published
I did things a little differntly. I had left over pork roast and really didn't know how it would work in this dish but it ended up being a really great way to use leftovers, and it wasnt dry as I had anticipated. I didn't have any celery so I substituted it for broccoli which I think worked better. When I tasted the dish just about five minutes before it was ready it was a little too sweet so i added about a teaspoon of chili paste and 1 1/2 tablespoons of vinegar to balance it out. The sauce turned out pretty thick for me which was okay, but without rice too help absorbe some of tthe sauce it would have been a bit over powering for my taste. Overall it was a fast dish and my family loved it (some of the boys added a splash of hot sauce). I will make this agian. item not reviewed by moderator and published
I was a little nervous about this recipe as it got such mixed reviews. But I decided to just trust it as it was written, with two exceptions. I didn't read the recipe early enough (my fault) and so only marinated for 3 hours or so. But it was long enough, my meat was nice and tender and the marinade was so very tasty. I also didn't have red wine vinegar on hand and so used rice vinegar. I was most worried about the sauce being so sweet, but when it all came together with the marinaded meat and the touch of sesame oil, this was so delicious! Everyone loved it and we will definitely be making it again. item not reviewed by moderator and published
Since we rarely have pork in the house, I made this with chicken, and a few modifications. Instead of dredging it in flour and frying it, and marinated the chicken in soy sauce and sesame oil and stir fryed it, then took it out of the pan, added all the other ingredients, and added it back in. Served it on rice and it was delicious. item not reviewed by moderator and published
wouldve been great but soy sauce made meat really salty. item not reviewed by moderator and published
The meat was *fantastic* even though I could only marinade it for three hours I don't think I would choose to do it any longer in the future but the sauce was horrible, made me wish I hadn't put the meat it as it ruined it. I admit I was skeptical because of the ketchup but it just didn't do the meat justice so only 3 stars. item not reviewed by moderator and published
very good sweet and sour pork item not reviewed by moderator and published
The dish turned out OK, but I think it could have been really good if these recipes contained the 'food science' that are in the shows. There should be nothing left to chance but it should be indicated where 'preference' comes in to play, like some ballpark salt and pepper amounts relative to the amount of flour you dredge in. Without that you have a lot of prep to end up shooting in the dark. And also, how long do you simmer at the end? In the oven? At what temp? How do you know when the sauce has cooked down enough when there are no ballpark amounts of time? It's always after I buy the ingredients, prep, and start cooking that I realize the recipe is incomplete... by then it's too late for more research. I ended up doing everything at the last minute so I don't have much insight to share yet... My advice is to watch the show this is from and take notes to amend the recipe with the missing info. item not reviewed by moderator and published
This recipe makes by far the best Sweet and Sour Pork that I have ever tasted. I made it exactly according to the recipe. The fresh pineapple added a special dimension to the flavors. It is also essential that the pork is marinated overnight. This recipe is definitely a fine restaurant quality. item not reviewed by moderator and published
Ok, so everyone was probably right about the salt. I did not use any salt, except a tiny bit in the flour, and I also used low sod soy sauce. It was VERY TASTEY, and this made EXCELLENT pork by itself!! My parents and children were eating the pork nuggets as they were cooling after frying them. I decided to freeze half of them just like that, I use them like frozen chicken nuggets. I also made this with chicken (without the sweet and sour sauce), and I didn't even marinade it overnight. It makes wonderful chicken nuggets. SO MUCH better than the frozen crap you get in the grocery store. The whole dish together was pretty good. I just wanted other people to know how good just the meat is by itself (marinated and fried). item not reviewed by moderator and published
Overall, this is a good recipe, but I do think it can be improved. I doubled the recipe, but didn't quite double the soy in the marinade, and used 1/2 c. low-sodium soy sauce and 1/4 c. regular to avoid it being too salty. I doubled everything for the sauce, and, yes, I used canned pineapple chunks since my store didn't have any good-looking fresh pineapple in that day. The flavor of the pork is fantastic; I loved how the flavor of the ginger really stood out, but the sauce was a bit too sweet and tasted more like ketchup than I would have liked. I think I will try using part tomato sauce next time. And, since I was afraid the sauce would be too thick, I thinned it out with some of the pineapple juice I had reserved. If I can just knock down the sweetness a bit and that ketchup flavor a little, I'll have a real winner for sure. item not reviewed by moderator and published
This recipe provides the instructions to make the freshest, liveliest and finest Sweet and Sour Pork that I have ever tasted! I doubled the sauce, eliminated the celery and gave a quick micro on the veggies to soften them up a bit. AND...used 1/3 c. low-sodium soy sauce with 1/3 cup dry sherry for the marinade-MUCH BETTER than the overly salty original. Also used pork loin and only marinated for 4 hours. Alton really nailed it on this one! Thanks AB! item not reviewed by moderator and published
would have been good except for the saltiness... next time i wont salt the meat or the flour and will use low sodium soy sauce.. i couldnt even eat it, it was so salty.. and i served this to my house guests!!! i even cut back some of the soy sauce from the marinade.. item not reviewed by moderator and published
By a wide margin, this is the best sweet and sour pork recipe I've ever prepared. There is a lot of preparation time, but it is well worth it. I concur with those that say it is too salty, but guess what folks, the recipe doesn't specify salt amounts; that lies with the cook. I'll remember to go easy on salt the next time I prepare it. One tip from one that doesn't do a lot of frying. Cover ALL of the pork in flour before frying the first one. The meat browns so quickly that there isn't enough time to dredge and tend to the frying process, unless you are super cook, and I'm not that guy. item not reviewed by moderator and published
I halved the marinade because I didn't want to use that much soy sauce and there was still enough of it cover the pork. I only left the pork to marinate for 4 hours and the flavors were still pretty bold. I think a 24 hr marinating time, even in the low-sodium soy sauce that I always use, would make the pork too salty and too strong for me. I also partially cooked the carrots in the microwave, then added them to the pork and the other vegetables later. Carrots take longer than the peppers to soften and I didn't want the peppers to be mushy. It's not a difficult recipe to follow. You can prep the veggies by cutting them ahead of time. You can even mix the sauce ahead. Frying the pork takes the longest time but afterwards, everything can be thrown together in a big pan and allowed to heat. Flavors are great and it's a very colorful dish. I'll definitely try this again. item not reviewed by moderator and published
I flat out loved this recipe. Yes it does take a lot of time to make and yes it does use ketchup' but let me tell you I DON'T like ketchup at all. When I saw this in the ingrediants I was skeptical. WOW! It does not taste any thing like ketchup AT ALL! Thanks A.B. I will use this often. item not reviewed by moderator and published
Best sweet and sour recipe on this website. The only reason I didn't give it 5 stars is it is a little too salty for me. Low sodium soy sauce would probably fix that. Easy, quick and delicious- thanks Alton! item not reviewed by moderator and published
The marinade makes it!! My husband and his friend were trying to snatch little pieces of fried pork. Once this recipe was all together, it was amazing!!! We were all impressed and we wouldn't make any changes. This is definitely a keeper!! item not reviewed by moderator and published
My husband loved it, my two year old twins loved it! item not reviewed by moderator and published
This recipe was wonderful; I thought the ketchup taste would be overpowering, but once it was heated through, the flavor was the perfect blend of sweet, savory and sour. This one will be a definite 'repeat' recipe for me! item not reviewed by moderator and published
It tasted awful... I am not accustomed to sweet and sour pork being so dark and salty... I wonder if the "2/3 c. soy sauce" was a typo. The red sauce tasted too sweet and I could really discern the ketchup. I will think twice before trying anymore Alton Brown recipes! item not reviewed by moderator and published
Terrific, well worth the wait for the overnight marinade. Thanks, Alton. item not reviewed by moderator and published
This dish was too salty because of the overpowering soy sauce. I couldn't believe Alton wanted to season the pork with even more salt! item not reviewed by moderator and published
This was great, better than take out. A bit time consuming to make but well worth it. item not reviewed by moderator and published
This was an outstanding recipe I used chicken instead. Turned out better than the restaurant. Even my two young picky daughters ate the chicken. item not reviewed by moderator and published
Excellent, easy. The pork (cubed from a tenderloin), after an overnite stay in the marinade, was crispy but melt-in-the-mouth tender after cooking. My only recipe modifications: briefly nuke the carrots (I used baby carrots cut in half) till just a bit tender, drain, then add them to the other veggies (including both green and red bell peppers) and sautee covered for a couple of minutes to soften. Then add the fried pork, pineapple chunks, dump on the sauce, stir well, cover, and slowly heat till thoroughly heated throughout. A huge hit with a picky family, and dad did it all in one skillet. item not reviewed by moderator and published
For the very few ingredients this called for...it was very yummy and tasty. Kiddos said it was better than any S/S Pork or Chicken in any Chinese restaurant!!! I'm GLAD I doubled the recipe!!! ALTON ROCKS!!! item not reviewed by moderator and published
I had never tried cooking sweet and sour before but this recipe was very easy and tasty too-a great reward for the uninitiated. item not reviewed by moderator and published
My family loves my cooking most of the time. But, when I mess with a standard (cary out chinese)they have been known to rebel. Well, as all of AB's recipes, this one is a winner. The coating is lite and the flavors are wonderful. item not reviewed by moderator and published
I found this recipe to be a good way to learn how to adjust proportions to my liking. I also thought the sauce tasted a lot like ketchup (again, not that its bad because I love ketchup), but I replaced the ketchup with tomato puree, and I'd say that I put closer to 3/4 cup of that in instead of a full cup. This is my absolute favorite dish to make right now! item not reviewed by moderator and published
easy, colorful, and delicious item not reviewed by moderator and published
This recipe was easy to follow and tasted very good. My whole family liked it. item not reviewed by moderator and published
So I only marinated for three hours, but the meat was still tender and I can taste the ginger and garlic. The sauce had that classic sweet and sour taste and was very easy to make. item not reviewed by moderator and published
Alton's receipe for Sweet and Sour Pork is easy to follow and easy to cook. The pork always comes out tender and there is always plenty of eat! This one is a favorite in our house! item not reviewed by moderator and published
YUMMMMMMM! item not reviewed by moderator and published
Try it, really supreme!!!! item not reviewed by moderator and published
This is a wonderful recipe but one key to it is fresh pinapple. It has a far more natural combination of flavors than the restaurant versions. b item not reviewed by moderator and published
This had to be THE absolute BEST sweet and sour pork I have ever had. I made it for my whole family and a few of my friends and everyone loved it. I definitly reccomend that anybody try it. item not reviewed by moderator and published
This recipe is AWESOME! Not only does it taste fantastic, but it looks good too. We had some leftovers the next day and to make it a little different, I threw in some stir-fried brocoli. This is a huge family favorite. item not reviewed by moderator and published
Im an alton brown fan, but this receipe is average. The taste is the dish is average. Still doesnt compare to chinatown sweet and sour pork. The sauce for this receipe is too thick. item not reviewed by moderator and published
very flavorful and simple to make! item not reviewed by moderator and published
i must say that i have always, ALWAYS LOVED alton brown's recipes, but with i'm just not too sure about this one. i'm not sure whether i liked it or not. the sauce tasted just too much like ketchup. in fact, the sauce screamed "ketchup" to me. don't get me wrong, i absolutely loved the taste of the pork because of that marinade (hence the 3 stars), but the sauce just really didn't do it for me. since i live in southeast asia, i'm very familiar with making this dish so maybe that's it. other than that, the pork is great. as for the sweet and sour sauce, i'd probably just use it as dipping sauce for something like eggrolls. ps. i am and will always be a big fan of the show! item not reviewed by moderator and published
I have tried a lot of Alton's recipe's and like usual this one rocks. Keep up the good work item not reviewed by moderator and published
Pork was excellent, however it is criminal to use ketchup as a base for sweet an sour sauce. item not reviewed by moderator and published
I used chicken instead of pork and it turned out wonderful!!! Love Alton's recipe for the red sauce - different but it gave the same results on my taste buds. Thanks Alton, love your show! item not reviewed by moderator and published
I made this for my sister when she came to visit and it was excellent. It's a bit of effort though. But if it's a special occasion I will make it again! item not reviewed by moderator and published
I used to really love sweet and sour pork as a kid. I've not had it in a long time, so when I found this I wanted to give it a try. This turned out sooo good!!! It's one of my favorite meals now. Thanks Alton!! item not reviewed by moderator and published
very good sweet and sour pork item not reviewed by moderator and published
This dish was so delicious!. It was my very first attempt at making sweet and sour pork. It really did taste like I ordered it from a Chinese restuarant.YUM!... I'll have to make this again to impress my friends. Thanks Alton! item not reviewed by moderator and published
I used pork tenderloin (scraps), graulated garlic and ginger. It was excellent. I also added more onions and vegetables. item not reviewed by moderator and published
This recipe was very easy to make and very very tasty, I would recommend it to anyone. I have also made it sucessfully with chicken! item not reviewed by moderator and published
This recipe is great. I have made this with chicken instead of pork and it is better than anything I have had at any local Chinese Restaurant. item not reviewed by moderator and published
soy sauce was to marinate your pork/chicken not to put in the sauce. and I believe it advised us to drain out the excess marinade. Please do read the direction carefully. item not reviewed by moderator and published
if too thick then add water... thought that was simple enough. item not reviewed by moderator and published
sorry but what else can you use as a base if you do not use Ketchup???? Really will love to know. item not reviewed by moderator and published

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