Sweet and Sour Pork

When you are craving good Chinese food, this recipe will hit the spot.  A little pre-chopping the ingredients will make the process a little easier.  We serve it with a side of rice for a yummy dinner.  It also makes great left overs for lunch the next day.

Sweet and Sour Pork

Sweet and Sour Pork


  • 1 pound pork loin, cut into cubes
  • 2 teaspoons soy sauce
  • 1 pinch white sugar
  • 2 teaspoons potato starch
  • 1 teaspoon sesame oil
  • 1 pinch black pepper
  • 1 cup water
  • 2 Tablespoons white vinegar
  • 1/4 cup ketchup
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 teaspoons potato starch
  • Red food coloring
  • 1 egg, beaten
  • 1 cup potato starch
  • 2 cups peanut oil
  • 1 bell pepper, cut into large pieces
  • 1/2 can chunk pineapple
  • 1 red bell pepper, cut into large pieces
  • 2 cloves garlic, minced
  • 3 green onions, sliced including greens (reserve some for garnishing)


  1. Start by gathering all of your ingredients.
  2. Chop meat and veggies up.
  3. Pour oil into heavy duty pot ( This one is perfect for this: Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red) ) and start to heat oil to 375 ° F.
  4. In a medium sized bowl combine first 6 ingredients. Set aside to marinate for a few minutes.
  5. In a small bowl combine next 6 ingredients and set aside (this is the sauce).
  6. In a medium bowl, beat eggs (this is for part 1 of dipping the pork)
  7. In a 2nd medium bowl, pour in 1 cup of potato starch.
  8. Verify oil has reached 375°F.
  9. Take pork out of marinade, dip first into the egg, then dip into potato starch.
  10. Carefully submerge into the oil (do not add too many pieces of the pork at one time or they can stick together and make a mess).
  11. Fry the pieces until brown and crisp (about 4 to 5 minutes).
  12. Remove from the oil and set on a criss-cross rack ( Baker's Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2 ) to cool slightly.
  13. Continue frying pieces until you have completed the first fry round for the whole batch.
  14. Once done, re-fry all pieces (in batches) for an additional 30 seconds.
  15. Remove from oil and return to rack to drain.
  16. In a wok (or fry pan) take 1 Tablespoon of the oil from the frying.
  17. Once hot (about 4 minutes) add your sauce (the mixture with the food coloring you made earlier).
  18. Heat sauce until it starts to thicken.
  19. Add in next 5 ingredients.
  20. Once thickened, toss in the cooked pork pieces.
  21. Toss (or stir) to coat meat evenly.
  22. Remove from heat.
  23. Garnish with remaining green onions.
  24. Serve immediately.