You are here: Home » Recipes » Sweet and Sour Pork Sweet and Sour Pork Recipe by Favorite Recipes Press Yield 6 servings Sweet and sour pork is great served over a bed of rice. PrintEmail Ingredients First Step:1 -- (one pound) pork loin1 tablespoon Chinese or Japanese wine or sherry2 tablespoons reduced sodium soy sauce2 tablespoons flour1 tablespoon cornstarch1 tablespoon vegetable oilSecond Step:3 -- green peppers, quartered1 -- onion, quartered1 -- carrot, cut into small wedges and boiled for 8 minutes1 -- (4-ounce) can bamboo shoots, cut into small wedges2 slices juice packed pineapple, quartered, liquid reserved1 tablespoon oilThird Step:1 tablespoon sugar4 tablespoons reduced sodium soy sauce1 tablespoon wine2 tablespoons wine vinegar4 tablespoons tomato sauce, no salt added1 tablespoon cornstarch, mixed with 1/2 cup pineapple juice Instructions 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).