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Sweet-and-Sour Pork

Enjoy this take out restaurant of fried pork, sliced carrots, green bell peppers and pineapple at home.

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( 60 Ratings)

60 Ratings

5 Stars 68%

4 Stars 18%

3 Stars

2 Stars

1 Stars

Member Reviews ( 31 )

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Prep Time 25 min
Total Time 55 min
Servings 8

Ingredients

2: pounds pork boneless top loin

: Vegetable oil

1/2: cup Gold Medal® all-purpose flour

1/4: cup cornstarch

1/2: cup cold water

1/2: teaspoon salt

1: egg

1: can (20 ounces) pineapple chunks in syrup, drained and syrup reserved

1/2: cup packed brown sugar

1/2: cup white vinegar

1/2: teaspoon salt

2: teaspoons soy sauce

2: medium carrots, cut into thin diagonal slices

1: garlic clove, finely chopped

2: tablespoons cornstarch

2: tablespoons cold water

1: medium green bell pepper, cut into 3/4-inch pieces

8: cups hot cooked rice

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Directions

1 Trim excess fat from pork. Cut pork into 3/4-inch pieces.
2 Heat 1 inch oil deep fryer or Dutch oven 360ºF.
3 Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
4 Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
5 Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
6 Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
7 Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.

EXPERT TIPS

Expert Tips

Write special little "fortunes" on slips of paper, and place them in a small bowl to draw after dinner.

For easier cutting, freeze pork about 1 hour or until partially frozen.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 575
Calories from Fat: 125 ),

% Daily Value

Total Fat: 14 g; 14 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 100 mg; 100 %;
Sodium: 440 mg; 440 %;
Total Carbohydrate: 82 g; 82 %
(Dietary Fiber 2 g 2 % ),
Protein: 32 g; 32 %

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 18%;
Calcium: 4%;
Iron: 22%;

Exchanges:

4 Starch; 1 Fruit; 1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 31 Reviews View All

Posted 3/14/2013 12:18:58 PM REPORT ABUSE KtchnWtch said:

Rating:

I've been making this recipe for years...it's a family favorite. I add fresh broccoli & green beans to the recipe, and double up on the pineapple and sauce. Don't have to coat the meat, usually falls off anyway. Can substitute shrimp, just don't overcook. Good served over angel hair pasta if you don't have rice. You can use this sauce as a basic sweet n sour sauce for other recipes. I've had my Betty Crocker Cookbook for over 30 years, and it's seen better days, but you'll have to pry it from my cold, dead hands!

This reply was: Helpful Inspiring

Posted 4/30/2012 7:03:58 PM REPORT ABUSE Adakgirl said:

Rating:

I have enjoyed this recipe for YEARS as it was in the BC cookbook I received as a wedding gift back in '86. I was sorely disappointed when my children bought me an updated BC cookbook to replace the well-worn old one to find that many MANY of our favorite recipes were gone, this one included. So happy to find it here now. It's very tasty and easy to make. Everyone loves it.

This reply was: Helpful Inspiring

Posted 12/28/2011 10:12:38 AM REPORT ABUSE ColoradoReb said:

Rating:

I've been making this great classic from the Betty Crocker cookbook for over 20 years. It's one of my favorite dishes. I almost always use leftover turkey instead of pork (getting ready to chop up our leftover Christmas turkey right now!), I prefer to use pineapple tidbits instead of chunks, I use an extra clove or two of garlic, and I use apple cider vinegar instead of white vinegar. But it's a "5-spoon" recipe even when made exactly as listed.

This reply was: Helpful Inspiring