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Sweet and Sour Pineapple Pork Recipe

Sweet and Sour Pineapple Pork

Recipe courtesy Sam Choy

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on May 19, 2013

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    This was very good, but I'm knocking off 1 star because the amount of sugar is nuts for one meal. I ended up using about 1/2 cup instead of a full cup, and kept tasting the sauce. I added a little extra orange marmalade, and the finished dish was too sweet once everything was reduced. It was edible, but after a few bites, the sweetness was too much. Next time, I'd stick with 1/3 cup sugar and a little extra marmalade. It was delicious though and worth the effort. The pork was nicely crisp and the pineapple and pepper paired nicely with the sweet sauce. I'd make this again but reduce the sugar. I also did not "deep fry" the pork, and instead fried it in a few tbs of oil in 3 batches, and it was still plenty crisp.

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  • on July 29, 2012

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    The recipe was a little involved, but the outcome spectacular. I substituted the 1 cup sugar for ½ cup of brown sugar. Also used a little more hot pepper sauce. Was a hit with the family. The sweet and sour sauce is a keeper for other recipes.

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  • on July 18, 2012

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    Here's a shortcut! Take 1/2 cup ketsup, 1/4 cup vinegar, 1/2 cup water, 1/3 cup brown sugar, 3 tsp soy sauce, 3/4 tsp powdered ginger, 1 tsp minced garlic, red pepper flakes, 3 tablespoons pineapple juice, quartered pineapple chunks and simmer on low. Season pork with garlic powder, salt, pepper and stir fry in olive oil. Toss with sauce and serve over rice.

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  • on February 25, 2012

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    Love this recipe! I did not deep fry the pork, just sauteed it, so fewer calories, and it was fantastic! I didn't have the sweet vermouth, so substituted a white wine.

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  • on February 23, 2012

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    Not hard at all, REALLY tasty. Add a big handful of steamed pea pods or snap beans for more color and crunch to the whole dish. The sweet and sour sauce is a keeper, so make extra and keep in fridge for dipping fried noodles, egg rolls, or combining with diced leftover chicken and some green veggies for yet another dinner. I cut down on the vinegar, though, just used 2 T and only used 2 T. cornstarch and 2 T. water to lighten up the thickening.

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  • on February 05, 2012

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    By far the best tasting sweet and sour pork recipe I've found! It's a lot of work, but worth it. Best served immediately after folding in the pork with the vegies and sauce. Could cut down on the sugar, however. The recipe for my family easily fed three, so I'm going to double the recipe the next time!

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  • on January 30, 2012

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    Absolutely will be a go-to dinner. Yummy. I used leftover pork loin w/o marinading it and it was absoluewly fabulous. i will do it again - with the raw pork and the marinade but, honestly, it is hard to imagine this any better than it was.

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  • on January 25, 2012

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    This is a wonderful sweet and sour pork recipe. I used pork loin and cut it in cubes myself. Also I did not have vermouth on hand so substituted some scotch instead. Delicious! I did not fry meat in oil. I marinated the meat as the recipe said and then put it in the microwave for a minute. Made the sauce,sauteed the peppers and onions, thickened it and put everything together in a casserole dish with covered lid in oven for an hour. Fabulous! Thanks for a "keeper"!

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  • on January 13, 2012

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    Very tasty dish, but I'd agree that it is too sweet with the recipe shown. I thought the cornstarch made the sauce just the right consistency. Prep times and directions were pretty much spot on, although I think next time we'll try searing/braising the pork instead of deep frying. Also, we thought it might be fun to make this sauce for a fondue-style dinner, with grilled meats & veggies, so we'll give that a try soon.

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  • on January 05, 2012

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    my 3 daughters said it was the best SS Pork they've ever tasted - no wonder I didn't get seconds...they beat me to it. UltraCrispTastic.

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