Sweet and Sour Pork

Sweet and Sour Pork

Sweet and Sour Pork


Makes 4 servings


1 egg yolk, lightly beaten
1/4 cup soy sauce
1-1/2 tablespoons dry sherry
2 teaspoons sugar
2 pounds boneless lean pork, cut into 1-inch pieces
10 tablespoons cornstarch, divided
1 can (20 ounces) pineapple chunks in syrup, undrained
1/4 cup rice vinegar
3 tablespoons tomato sauce
1 cup water
1 medium cucumber
3 cups plus 3 tablespoons vegetable oil, divided
1 large yellow onion, thinly sliced
8 green onions with tops, diagonally cut into 1-inch pieces
1 red or green pepper, chopped
4 ounces fresh mushrooms, cut into quarters
2 stalks celery, diagonally cut into 1/2-inch slices
Celery leaves and red pepper curls* for garnish

*To make red pepper curls, cut additional red pepper into thin strips. Add to small bowl of salted water. Let stand until slightly softened, 1 to 2 hours. Curl pepper strips around finger.


  1. For marinade, combine egg yolk, soy sauce, sherry and sugar in large bowl. Add meat; stir to coat well. Cover and refrigerate 1 hour, stirring occasionally.
  2. Drain meat, reserving marinade. Measure 8 tablespoons cornstarch into large bowl. Add meat; toss to coat well. Set aside.
  3. Drain pineapple, reserving syrup. Add syrup to reserved marinade with vinegar and tomato sauce; set aside. Combine remaining 2 tablespoons cornstarch and water in another small bowl; mix well. Set aside.
  4. Cut cucumber in half lengthwise; remove seeds. Cut cucumber into 1/4-inch pieces; set aside.
  5. Heat 3 cups oil in wok or large skillet over high heat to 375°F. Add 1/2 of meat. Cook until no longer pink in center, about 5 minutes; drain on paper towels. Repeat with remaining meat.
  6. Heat remaining 3 tablespoons oil in wok over high heat. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture. Add to wok with pineapple syrup mixture; cook and stir until sauce boils and thickens. Add meat and pineapple; stir-fry until thoroughly heated. Garnish, if desired.

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