Sweet and Sour Pork

  • Yield 6 servings

Sweet and sour pork is great served over a bed of rice.


First Step:
1 -- (one pound) pork loin
1 tablespoon Chinese or Japanese wine or sherry
2 tablespoons reduced sodium soy sauce
2 tablespoons flour
1 tablespoon cornstarch
1 tablespoon vegetable oil
Second Step:
3 -- green peppers, quartered
1 -- onion, quartered
1 -- carrot, cut into small wedges and boiled for 8 minutes
1 -- (4-ounce) can bamboo shoots, cut into small wedges
2 slices juice packed pineapple, quartered, liquid reserved
1 tablespoon oil
Third Step:
1 tablespoon sugar
4 tablespoons reduced sodium soy sauce
1 tablespoon wine
2 tablespoons wine vinegar
4 tablespoons tomato sauce, no salt added
1 tablespoon cornstarch, mixed with 1/2 cup pineapple juice


  1. Cut pork into 1-inch cubes, trimming all visible fat.  Mix well with other "first step" ingredients, except oil.  Saute pork in oil heated in nonstick skillet until crisp and golden.  If oil is completely absorbed before completed, add pineapple juice to finishing sauteing.  Set pork aside.  Wipe out skillet.  Heat from "second step" oil and saute those ingredients.  Once again add pineapple juice if needed.  Mix "third step" ingredients (excluding cornstarch mixure) in bowl and add to "second step" ingredients.  Bring mixture to a boil and add cornstarch mixture.  Allow to boil until cornstarch mixture is well blended, stirring constantly.  Add pork cubes and mix well.  Serve hot.

Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).




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