1/1 Photo of Sweet and Sour Pork
LR Beckwith's Note:
This recipe was given to my wife in Seattle by a friend. My wife told her, I don't read chinese so her daughter translated it for us. It's authentic and it's delicious. LR Beckwith
My Private Note
Units: US | Metric
- 1 lb pork tenderloin
- 2 green peppers
- 4 slices pineapple (or 1 cup Cantonese pickles)
- 6 cups peanut oil (6 cups)
- 1/2 teaspoon salt (to marinate pork)
- 1/2 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 egg yolk
- 1Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.
- 2Soak with marinade for at least half an hour.
- 3Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.
- 4Next cut 4 slices of pineapple into the same size squares.
- 5Set aside.
- 6Heat 6 cups oil.
- 7While oil is heating, coat each piece of pork in cornstarch.
- 8When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.
- 9Remove pork and drain off oil from frying pan.
- 10Put back into frying pan 2 T.
- 11of oil; fry the green pepper and pineapple, stirring constantly.
- 12Add the seasoning sauce continuing to stir fry, until thickened.
- 13Turn off the heat.
- 14Add the pork, mix well and serve immediately.
- 15Serve over rice!
Browse Our Top One-Dish Meal Recipes
Nutritional Facts for Sweet and Sour Pork
Serving Size: 1 (369 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 2148.2
- Calories from Fat 1982
- Total Fat 220.3 g
- Saturated Fat 37.7 g
- Cholesterol 76.8 mg
- Sodium 820.6 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 2.3 g
- Sugars 22.5 g
- Protein 17.3 g