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Sweet and Sour Pork
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How to Cook Sweet and Sour Pork

This recipe is easy to cook and it is restaurant type of dish. It is served in some Chinese restaurants or fastfood chains.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Pork Recipe
Cuisine: Chinese
Keyword: fried pork in sweet sour sauce, sweet sour pork
Servings: 3 servings
Calories: 334kcal
Author: Manny

Ingredients

  • 1/2 kilo lean pork
  • 1 large size onion quartered
  • 3 pcs tomatoes quartered
  • 1 pc carrot strips, 2" long
  • 2 pcs bell pepper red & green (strips)
  • 2 stalks celery 1 1/2" long
  • 3 to 4 cloves garlic minced
  • 1 small can pineapple tidbits
  • 1 cup catsup
  • 1 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 2 Tbsp flour
  • 1 Tbsp salt
  • 1 tsp MSG

Instructions

How to cook Pork in Sweet Sour Sauce:

  • Cut pork into small serving pieces. Boil in 1 and 1/2 cup water with a little salt. When tender, drain.
  • Set aside broth to be used later. Sprinkle flour on pork. Fry until golden brown. Sauté minced garlic until brown.
  • Add altogether onion, tomatoes, celery, carrot, and pepper strips. Stir. After 3 minutes or until half-cooked, add catsup, pineapple tidbits (with syrup), and broth.
  • Season with soy sauce and MSG. Do not overcook the vegetables. Thicken with dissolve cornstarch. When it boils pour over fried pork.

Notes

Cooking Tips:

Boil the Pork for Tenderness

Before frying, boil the pork in salted water until tender. This step ensures that the meat remains juicy and soft even after frying. Skipping this can result in tough, dry pork that won’t absorb the sauce as well.

Fry Until Golden and Crispy

Lightly coat the pork pieces with flour and fry them until they achieve a golden, crispy texture. The crunchy exterior will complement the sticky sauce and give the dish a satisfying bite. Make sure not to overcrowd the pan to keep the pork crispy.

Use Cornstarch for a Perfect Sauce

Thickening the sauce with dissolved cornstarch is essential for a glossy, restaurant-style finish. Stir the mixture continuously as it boils to prevent clumps and ensure a smooth texture. This step helps the sauce cling beautifully to the pork without becoming too runny.