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Saturday, February 4, 2017

Chinese Sweet and Sour Pork

Sweet and Sour1 Pork is perhaps the best-known Chinese-Cantonese dish. It is very popular because of the flavorsome sweet and sour sauce—the sweetness from sugar plus the tangy ketchup and sharp rice wine vinegar and with  crisp fried pork pieces. The green,optionally red bell peppers, and pineapple chunks and onions add flavor and color.

1 pound chopped pork (Boston butt)
1~2 Green bell pepper
Slices of carrot, blanched
1 whole large onion, chopped
1 can of Dole pineapple chunks, reserve pineapple juice
Peanut or corn oil
Soy sauce
3 tablespoons sherry or Shaoxing Rice Wine
1 clove chopped garlic
2 Tablespoons chopped ginger
2 Tablespoons catsup
1 cup of good chicken stock and some orange juice
2 Tablespoons sugar or 50-50 with brown sugar
3 Tablespoons seasoned rice wine vinegar
3 Tablespoons red wine vinegar
2 Tablespoons corn starch
Red food coloring, optional
1 - 2 Tablespoons of ground California pod chilis

Marinate  chopped pork in refrigerator over night in  sherry, chopped garlic, crushed ginger and 2 tablespoons of soy sauce. Remove meat and set to drain then pat dry.

When at room temperature:

Heat 3 cups of oil to 375o F in a deep pot. Roll meat in corn starch. Cook five to eight pieces of meat at a time until brown and crisp. Remove with slotted spoon, drain on paper towels. Repeat until all meat cooked. Cover with a towel.

In a 2 quart sauce pan, combine 2 tablespoons of corn starch with 6 tablespoons of vinegar. Stir then add 1 cup of good chicken stock and 6 tablespoons of sugar, 2 tablespoons of soy, 2 tablespoons ketchup, 1 - 2 tablespoons of ground California Pod Chilis, a pinch or two of cayenne pepper or white pepper to taste. Add reserve pineapple juice. Cook stirring until thick. Correct the seasoning. Set aside.

In your very hot wok, add 1 tablespoons of peanut oil, Stir fry onions and green peppers, a few thin wide diagonal slices of carrot. Add pineapple, hot sweet-sour sauce and all of the meat. Heat and serve on a oval plate.

Goes well with Thai jasmine rice. Garnish with cilantro and garlic chives.


  1. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. Commonly used in China, it has been used in England since the Middle Ages, and remains popular in both Europe and America.