Sweet and Sour Pork

  • Yield: 6 servings


First Step:
1-- (one pound) pork loin
1tablespoon Chinese or Japanese wine or sherry
2tablespoons reduced sodium soy sauce
2tablespoons flour
1tablespoon cornstarch
1tablespoon 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
2slices juice packed pineapple, quartered, liquid reserved
1tablespoon oil
Third Step:
1tablespoon sugar
4tablespoons reduced sodium soy sauce
1tablespoon wine
2tablespoons wine vinegar
4tablespoons tomato sauce, no salt added
1tablespoon 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).


Nutritional Info *per serving

  • Calories 238
  • Fat 9.8g
  • Cholesterol 48mg
  • Sodium 566mg