Recipe courtesy of David Rosengarten

Sweet and Sour Pork

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  • Total: 1 hr 30 min
  • Prep: 1 hr 15 min
  • Cook: 15 min
  • Yield: 4 servings
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2 tablespoons vegetable oil

1/2 cup sliced onions

1/2 cup sliced green peppers

1/2 cup sliced red peppers

1 quart peanut oil

1/3 cup cornstarch

1/3 cup flour

1/2 cup pineapple in 1/4-inch dice

1/2 cup pickled shallots

1 tablespoon sesame oil


1 egg white

1 tablespoon Shaosing wine

2 teaspoons light soy sauce

1 1/2 teaspoons sesame oil

1 tablespoon cornstarch

1/4 teaspoon salt

1 pound boneless loin of pork


5 tablespoons sugar

1/2 teaspoon salt

1/2 cup rice wine vinegar

1/4 cup tomato sauce

2 tablespoons light soy sauce

2 tablespoons Shaosing wine

2 tablespoons vegetable oil

1 tablespoon minced garlic

1 1/2 teaspoons minced ginger

1 tablespoon cornstarch

2/3 cup canned chicken broth


  1. In 2 tablespoons vegetable oil, stir fry the sliced onions, sliced green peppers, and sliced red peppers. Cook them for 2 minutes, or until softened.
  2. In another wok put a quart of peanut oil and heat it to 365 degrees. In a shallow bowl mix together 1/3 cup each cornstarch and flour. Dredge meat pieces in flour mixture. Add meat to wok. Deep fry pork until crunchy brown, about three minutes. Transfer meat with a slotted spoon to paper towels to drain.
  3. To the wok with the stir-fried vegetables add the pineapple dice, the pickled shallots, and the sauce. Simmer for one minute, then add the meat. Simmer until heated through. Add 1 tablespoon sesame oil and serve immediately.


  1. To make the marinade: In a bowl combine the first 6 ingredients and whisk them together. Cut the pork into 1-inch cubes, and with the flat side of a cleaver or a meat pounder, lightly pound the cubes to loosen fibers. Add meat to marinade and toss to coat. Let the meat marinate, covered and chilled, for 1 hour.;


  1. To make the sauce: In a bowl combine the sugar, salt, rice wine vinegar, tomato sauce, light soy sauce, and Shaosing wine. To a heated wok add the vegetable oil, minced garlic, and minced ginger. Stir fry 30 seconds. Add sauce ingredients from bowl and bring to a simmer. Stir in 1 tablespoon cornstarch dissolved in 2/3 cup canned chicken broth. Simmer mixture until lightly thickened, then keep it warm.;
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