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Sweet and Sour Pork I

Sweet and Sour Pork I

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
JENNWONG

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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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 900 kcal
  • 45%
  • Fat:
  • 71.1 g
  • 109%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1281 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  1. Cut the pork into 1-inch cubes. In a medium bowl, combine the salt, baking soda, and 1 tablespoon water. Whisk in the egg. Place the pork pieces in the bowl and turn to coat. Set aside while you prepare the other ingredients.
  2. Whisk the white sugar, salt, and cornstarch together in a small bowl. Stir in the vinegar, ketchup, plum sauce, and water.
  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. Discard the marinade and excess tapioca flour.
  4. Heat 1 cup oil in a large skillet or wok over medium high heat. Working in batches, place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown on all sides. Remove the pork from the oil and drain on a paper towel-lined plate. Carefully pour out the frying oil into a separate container to cool.
  5. Pour 2 tablespoons fresh cooking oil into the pan. Over medium-high heat, stir-fry the green bell pepper, red chile pepper, pineapple, onion and tomato until the vegetables are tender, about 5 minutes.
  6. Stir in the reserved sauce mixture. Bring sauce to a boil, stirring constantly, until thickened, about 3 minutes. Return pork pieces to the skillet, mix well, and serve immediately.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LILREDCV
67

LILREDCV

2/28/2005

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
47

AIINGEL

3/4/2004

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
30

HOLLIE2

1/25/2004

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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