Sweet and Sour Pork

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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.

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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!

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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.

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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!.

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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.

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this is the best sweet and sour pork ive ever ate. dont be scared of all the ingredents,its worth it!

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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.

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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.

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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.

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wouldve been great but soy sauce made meat really salty.