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Sweet and Sour Pork

(9 Votes)
Sweet and Sour Pork
SERVES
4
COOK TIME
25 Min

We found that if we coat our raw pork with cornstarch instead of flour, it makes for a crispier coating. That's just another one of those little tips that restaurant chefs don't usually share!

What You'll Need

  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 to 2-1/2 pounds boneless sirloin pork loin roast, cut into bite-sized pieces
  • 2 green bell peppers, cut into 1/2-inch strips
  • 1 (8-ounce) can pineapple chunks, undrained
  • 1 cup sweet-and-sour sauce

What to Do

  1. Heat oil in a large skillet over high heat.
     
  2. Meanwhile, in a medium bowl, combine cornstarch, salt, and ground red pepper; mix well. Add pork and toss to coat.
     
  3. Add pork to skillet and saute 10 to 12 minutes, or until golden brown and no pink remains.
     
  4. Add bell peppers, pineapple chunks, and sweet-and-sour sauce; cook 5 to 7 minutes, or until peppers are crisp-tender and sauce is hot. Serve immediately.

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I was wondering if the 1Tablespoon of corn starch could be a mis-print. It doesn't seem to be nearly enough!

Hey Grumpy ,I think you were reading my mind, if you don't mind I'd like to pick you brain a minute, how do you make the sweet and sour sauce ? If ya don't mind sharing e-mail me at ellad53@hotmail.com

Can you add the recipe here? I tend to make most of my stuff from scratch. No preservatives this way.

BTW, I use a carbon steel WOK ( no electric joke for me ). The cornstarch works for any meat ( pork, beef, lamb, chicken or turkey ( I use chicken and turkey for friends that can't handle red meat ).

I am suprised that your test kitchen is just learning the " cornstarch secret ". I have been doing this for 40 years. I started using it for Pepper Stake for a recipe that I got from a WOK cookbook that I got at B. Dalton Book Seller's. I have been doing " Stir-Fry " since I was in my mid-teens. I ALWAYS drain the pineapple and use the juice to make the sweet & sour sauce ( otherwise, you have to boil the life out of the food ) to thicken it. Make the recipe AS WRITEN and then play with it to suit yourself. Modifing it before hand might just turn you off for a good recipe.

This is a good guide recipe for me We don't eat any out the Bell Pepper family so I add green snow peas, red onions, carrots sticks, and a Cubanelle or Anaheim or a yellow pepper(like a Banana or Pepperoncini pepper) =..=Yummmm

Are you saying that 1 tablespoon of cornstarch , 1/2 teaspoon of salt, and 1/4 teaspoon of red pepper will coat 2 pounds of cubed pork?? In what universe?? LOLOL

The cornstarch "secret" works well with chicken, too...yummy!

Absolutely delicious! I will never again use flour to bread meat for browning - the cornstarch stays on even with stirring and moving the meat around. I used pork chop suey meat from a butcher, and it was melt in your mouth tender. The recipe sounds like this will be really sweet, but using pineapple pack in juice instead of heavy syrup gave it just the right balance. The breadig is not overpowering as it is in Chinese restaurants. You will not be disappointed!

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