I have shied away from attempting asian food at home because it never tastes like the restaurant quality, but this was different. We made the sauce separately only using the pineapple juice, the pineapple and the water, ketchup, vinegar, lesser amount of sugar, adding 3 cups of sliced waterchestnuts for crunch. After cooking it for 5 more minutes we mixed in the cooked pork. Stir continuously, bring all ingredients to the boil, then turn down to simmer and add the pineapple. Then I cook my sauce on the stovetop while I'm frying / stirfrying. This recipe was great! Allrecipes is part of the Meredith Food Group. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form … Definitely a keeper! Your daily values may be higher or lower depending on your calorie needs. Return the pork to the pan with the pineapple, 1/3 cup reserved juice, garlic, tomato sauce, vinegar, soy sauce, Worcestershire and cornflour mixture and cook on high for a further 2-3 minutes or until the sauce boils and thickens. Season with salt and sugar. Once it's slightly thickened I add the pineapple. But overall, this is a PERFECT recipe. my boyfriend requests this all the time! Don't call the takeaway – cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. New! Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Remove from heat, and set aside. I did not change any indredients only thing I did differently was mixed all my liquids in a bowl together before I sauted my vegetables. This recipe turned out quite well. this recipe really turns out better than any sweet and sour pork i've had in chinese restaurants. She taught me this one. Percent Daily Values are based on a 2,000 calorie diet. and so use a mix of peppers. Add pineapple juice, vinegar, water, Ketchup and sugar into a pan. Good Food DealReceive a free Graze box delivered straight to your door. i was skeptical at first because sweet and sour pork varies so much between different restaurants and sometimes it is downright disgusting. For the Sweet and Sour Sauce; 1 cup of water 1/2 cup ketchup 1/2 cup rice vinegar; 1/2 cup rock sugar (or caster sugar) 1/2 tablespoon potato starch (mixed with 1 tablespoon water) Salt (to taste) For the Pork Marinade 1 pound pork tenderloin (cut it into 1-inch cubes) … I totally did the short cut method with this recipe to make it even quicker and easier for a weeknight meal - I used pork chops cubed and stir fried (marinaded per recipe first though) and a bag of frozen stir fry veggies. It was wonderful. Mix in the egg white and green onions. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. The best sweet and sour pork I have ever eaten. Awesome! Oh, and for the sauce I drain the pineapple (unsweetened) juice into a measuring cup, add a splash of maraschino cherry juice, then add water to bring it up to what the recipe calls for. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Don't wimp out, deep fry the pork, everyone will be thrilled that you did! 663 calories; protein 13.9g 28% DV; carbohydrates 74.7g 24% DV; fat 35g 54% DV; cholesterol 42.6mg 14% DV; sodium 1085.4mg 43% DV. i add carrots to the sauce mix, and i usually make 2 or 3 times the amount of sauce and freeze the extra to cut down on future prep time. I also usually double this recipe for our family of five (plus leftovers for lunch, yay!) My whole family loved this. It seemed to work better, as nobody I know enjoys biting into a huge chunk of onion. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. https://www.tasteofhome.com/recipes/homemade-sweet-and-sour-pork If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Great recipe thanks to Pam for posting it! Stir in the celery, green bell pepper, and onion, and cook until tender. Everyone had seconds. Now drop in all the rest of the ingredients except the sesame seeds. This was so delicious and hard to belive it came from my kitchen and wasn't from a chinese restaurant. Yumm! SO THE WHOLE PURPOSE OF MY DIATRIBE IS TO SAY "TRY THE RECIPE WITH ONLY HALF OF THE SUGAR IN THE SAUCE, DON'T DEEP FRY THE PORK AND IT WILL BE MORE NUTRITIOUS." Transfer sweet and sour pork to a … © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add comma separated list of ingredients to include in recipe. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. I also usually double this recipe for our family of five (plus leftovers for lunch, yay!) Add comma separated list of ingredients to exclude from recipe. Cover, and place in the refrigerator at least 1 hour. this is such a great recipe. Thanks for sharing this fantastic recipe! Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. It was good. I changed nothing. Does take a lot of prep work, but agree now that I am familiar with the dish, will move much faster the next time. this is such a great recipe. this recipe really turns out better than any sweet and sour pork i've had in chinese restaurants. Stir in the celery, green bell pepper, and onion, … Recipe from Good Food magazine, January 2018. Remove and drain on kitchen paper until all the batches are done. Does taste just like take out chinese. The only changes I make are to add carrots and use whatever color bell peppers are prettiest when I'm shopping. If you do that you will get soggy vegetables, that will kill all the niceness of having them in this dish. The only changes I make are to add carrots and use whatever color bell peppers are prettiest when I'm shopping. I stir fried the veggies, prepared the meat as stated, but did NOT add the vegies to the sweet and sour sauce. *Update* Now several years after my initial review I just wanted to add that two out of three of my kids request this as their birthday dinner every year. You will have crisp vegetables to offset the pork losing its crunchyness from the sweet and sour sauce. (I'm no slouch around the kitchen, but this is a recipe for when you feel like hanging in the kitchen for a bit, it definitely takes me about 2 hours.). My husband's grandmother was Chinese. Takes a bit of time and work but the end result is fabulous. my boyfriend requests this all the time! this recipe really turns out better than any sweet and sour pork i've had in chinese restaurants. I made this with my cooking class and we increased the amount to make enough for 60 people. I rather my mixture sit in a bowl as a mixture instead of adding it step by step to vegtables and meat. Don't wimp out, deep fry the pork, everyone will be thrilled that you did! In a separate bowl, mix all the coating ingredients. I sliced the onion into thicker rings, and then sliced those rings in half, instead of the big chunks. Fry the pork in batches for about 5-6 mins or until golden. (I'm no slouch around the kitchen, but this is a recipe for when you feel like hanging in the kitchen for a bit, it definitely takes me about 2 hours.). Heat 1 tablespoon oil in a wok over medium heat. You could actually prep the meat in the egg mixture the night before and marinate it, along with cutting up the vegetables, and that will save a lot of time.

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