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Sweet And Sour Pork

I made some Sweet And Sour Pork recently. This is a dish that I enjoy with just some hot steamed rice. Simple and yet delicious. Prepare the pork and sauce separately in advance. Then, just heat up the sauce and toss in the meat when you are ready to serve. If pork is not your choice of meat, just substitute with chicken breast or thigh meat.

Sweet And Sour Pork
(Printable Recipe)


300 g Pork Tenderloin, sliced or cut into bite size cubes

2 tsp Rice Wine

2 tsp Soy Sauce
1 tsp Ginger Juice

1 Egg White, lightly beaten

2 - 3 Dash of White Pepper

Corn Flour for coating

Oil for deep frying

1 Clove Garlic, chopped
1 Red Chili, sliced

½ Green Bell Pepper, diced (about 1/2 an inch)
½ Red Bell Pepper, diced

1/4 Cup Pineapple Chunks

1/2 Red or White Onion, diced

1 Tbsp of Peanut Oil

3 Tbsp Ketchup

2 Tbsp Sugar

3 Tbsp Rice Wine Vinegar

¾ Cup of Water

1 Tbsp Soy Sauce

1 tsp Corn Flour

Sea Salt to taste


Marinate the pork with rice wine, soy sauce, ginger juice, egg white and white pepper for about 30 minutes. Heat the oil on moderate heat, coat the pork with corn flour and fry them in small batches until golden brown in color. Drain on paper towels and set aside.

Heat 1 Tbsp of oil and cook the garlic on medium heat for about 2 to 3 minutes. Then turn the heat on high and mix in the chili, peppers, onions and pineapples. Stir briefly and add the prepared sauce and bring it to a boil. Add the fried pork and mix well. Serve immediately.


  1. Yes yes, I love this dish with steamed rice too! Just these two and I am satisfied :D

  2. Mmmm, this looks amazing! I love sweet and sour pork at restaurants but I've never tried it at home...I will have to! :)

  3. Yummm! Sweet and Sour Pork is one of my favourite chinese dishes......
    definitely going to make this one day!

  4. haha you know Angie, even though I love this dish I can never cook it well :) thanks for sharing. Will try out your style...looks appetizing! :)

  5. One of my fav dishes and we're usually order this when we are out. Love it with hot steaming rice and will slurp up the gravy as well. :)


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