Sweet and Sour Pork I

Sweet and Sour Pork I

55 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
JENNWONG
Recipe by  JENNWONG

“This is a very popular dish in Singapore. Tender pork pieces combined with peppers, tomatoes, pineapple and onion in a sweet and sour sauce. I hope you will like it.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Arrange pork medallions on a cutting board and cover with a sheet of plastic wrap. Using a mallet or the back of a knife, pound the pork until each medallion is fairly flat, about 1/4 inch thick.
  2. Cut each medallion into 1 inch square pieces. In a medium bowl, combine the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat.
  3. Place the tapioca flour in a large, resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.
  4. Heat the oil in a large skillet over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside.
  5. In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, onion and tomato and saute for 5 minutes.
  6. To Make Gravy: In a separate small bowl, combine the white sugar, salt, corn flour, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables.
  7. Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the skillet, mix all together well and serve.

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Reviews (55)

Rate This Recipe
LILREDCV
66

LILREDCV

We really liked this recipe. Even my picky teenager came back for seconds! I totally skipped dipping the pork in the egg and dredging it - still turned out fantastic and crip! Not big on green peppers, so I chopped them up fine. Except for the flavor they added, no one really noticed they were there... For those of you who looked for "Tapioca Starch" and failed - look for "Tapioca Flour" instead. It is actually one and the same! Bob's Red Mill is the brand I came up with and it is found in most of your health food aisle of your grocery store. The Tapioca Starch/Flour adds an additional slight sweetness to the recipe. You can substitute corn starch for this tho'. Use 1-Tbsp corn starch to every 2-Tbsp Tapioca Starch/Flour. If you have problems finding "Plum Sauce", you can usually find that in the Asian aisle of your grocery store by the other speciality sauces they offer...

AIINGEL
45

AIINGEL

This is a fantastic recipe and as I'm Singaporean, I can tell you that it's certainly authentic! I think one step was missed out, as pointed out by another reviewer - after the water, salt and baking soda mix, dip the pork pieces in beaten egg before drenching in tapioca flour (which, incidentally, is easy to find and fairly cheap in Singapore). The oil will turn cloudy and blacken while deep-frying and I had to change the oil in the wok several times. Oh, and I also recommend halving the amount of plum sauce and vinegar,as well as adding more sugar, as I personally found the sauce a bit too sour/tangy. If you don't have plum sauce, you could use the pineapple juice in the can (if you're using canned pineapples).

HOLLIE2
28

HOLLIE2

This was really great, and I am one who makes a lot of Asian food. Don't worry if you don't have tapioca starch, regular cornstarch (or sweet rice flour) works fine.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 377 cal
  • 19%
  • Fat
  • 12.5 g
  • 19%
  • Carbs
  • 39.7 g
  • 13%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 1288 mg
  • 52%

Based on a 2,000 calorie diet

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