Sweet and Sour Pork

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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.

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very good sweet and sour pork

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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.

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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.

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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.

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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.

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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!

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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..

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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.

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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.