Easy Sweet & Sour Pork
The right balance of flavor. The pork was sweet, sour, and full of flavour. I added pineapple chunks, both green and red bell peppers to the dish. The dish looked so colourful and tasted delicious. The combination was perfect.
Yield
4 servingsPrep
45 minCook
30 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Part 1 | |||
| 1 ½ | pounds |
pork shoulder
lean |
|
| 3/16 | cups |
soy sauce, tamari
|
|
| 3/16 | cups |
sherry
|
*
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| Part 2 | |||
| ½ | cup |
sugar
white |
|
| ½ | cup |
white vinegar
|
|
| 1 ½ | tablespoons |
cornstarch
dissolved in |
|
| ¼ | cup |
water
|
|
| ¼ | cup |
pineapple juice
|
|
| 3 | tablespoons |
tomato soup
|
|
| Suggested embellishments | |||
| ¼ | cup |
pineapple chunks
few pieces of raw carrot, sliced or shredded |
|
| ½ | each |
green bell peppers
shredded |
|
| 1 | each |
tomatoes
cut into wedges |
|
| ½ | cup |
pickles, sweet
sweet, mixed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Part 1 | |||
| 680.4 | g |
pork shoulder
lean |
|
| 44 | ml |
soy sauce, tamari
|
|
| 44 | ml |
sherry
|
*
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| Part 2 | |||
| 118 | ml |
sugar
white |
|
| 118 | ml |
white vinegar
|
|
| 23 | ml |
cornstarch
dissolved in |
|
| 59 | ml |
water
|
|
| 59 | ml |
pineapple juice
|
|
| 45 | ml |
tomato soup
|
|
| Suggested embellishments | |||
| 59 | ml |
pineapple chunks
few pieces of raw carrot, sliced or shredded |
|
| 0.5 | each |
green bell peppers
shredded |
|
| 1 | each |
tomatoes
cut into wedges |
|
| 118 | ml |
pickles, sweet
sweet, mixed |
* |
Directions
PART 1: 1.
Cut pork into 1/2x½x inch rectangles.
Marinate in mixture of salt, soya sauce and sherry for at least half an hour.
While meat is marinating, prepare Part 2.
Add 2 tablespoons oil to wok and heat up to smoking point.
Take a slotted spoon and use it to lift pork pieces from marinate, place in wok and brown meat on all sides.
Lower heat slightly to medium high and continue to cook meat for a full 15 minutes, using turner to stir pieces occasionally.
At end of cooking time, place meat in serving dish.
Pour sauce from Part 2 over it.
PART 2:
Place white sugar and vinegar in a small 1 quart pot.
Boil together until sugar is dissolved.
Stir up corn starch in ¼ cup water.
Add to vinegar-sugar boil.
Stir solution, lower heat to medium low, add pineapple juice and tomato soup.
Boil solution 15 to 20 minutes, until it turns from milky red to a clear reddish yellow.
Add suggested embellishments.
You can use all of them or some of them.
Cook 2 minutes.
Serve over Part 1.
NOTE: Pork spare ribs cut into 1½ inch lengths may be used in place of pork butt.
However, spare ribs have more fat than fresh ham or pork butt, so use 1 tablespoon less oil in stir-frying ribs or else discard fat which accumulates in wok when ribs are finished cooking.
Also Part 2 (sans embellishments) can be made in a larger quantity and store in a covered plastic container in refrigerator for 2 to 3 weeks.
