1/8 Photos of River Road Cookbook Sweet and Sour Pork
This is a wonderful--not sticky sweet!--sweet and sour pork that I grew up with. Simple and just delicious. It spoiled me for all other versions. I find most too sweet and way too full of unnecessary and distracting vegetables.
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Units: US | Metric
- 1 egg
- 2 tablespoons cornstarch
- 1 lb raw lean pork, cut in 1 inch chunks
- oil (for frying)
- 1 cup sugar
- 1/2 cup cider vinegar
- 1/2 cup red wine vinegar
- 1 teaspoon salt
- 1/2 cup water or 1/2 cup pineapple juice
- 2 sweet peppers, sliced (green or red)
- 2 tablespoons cornstarch, dissolved in 1/2 cup water
- 1 (14 ounce) can pineapple (slices or tidbits)
- 1Beat the egg and incorporate the 2 Tablespoons cornstarch in a medium bowl (one that will accommodate the pork).
- 2Add the pork and coat the pieces with the egg/cornstarch batter.
- 3Deep fry in 375 degree Fahrenheit oil in batches to keep the oil up to temperature, until light brown.
- 4Drain on paper towels.
- 5Cut peppers into 1/4-inch slivers. Cut slivers in half.
- 6Drain pineapple. If using sliced pineapples, cut them into tidbits.
- 7Put the sugar, vinegars, salt and water, or pineapple juice, in a large saucepan (3 to 4 quarts).
- 8Bring to a boil.
- 9Add the sliced peppers and boil one minute.
- 10Mix the 2 tablespoons cornstarch and 1/2 cup water together.
- 11Stir the cornstarch/water mixture into the vinegar mixture.
- 12Simmer about two minues, stirring constantly, until thickened and translucent.
- 13Add the drained pineapple tidbits and the pork.
- 14Stir until heated through.
- 15Serve with steamed rice.
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Nutritional Facts for River Road Cookbook Sweet and Sour Pork
Serving Size: 1 (433 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 475.7
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 2.6 g
- Cholesterol 119.7 mg
- Sodium 662.8 mg
- Total Carbohydrate 74.2 g
- Dietary Fiber 2.7 g
- Sugars 62.2 g
- Protein 27.0 g