Sweet and Sour Pork

Pork and Vegetables:

  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 5 tablespoons cornstarch, divided
  • 2 cloves garlic, minced
  • 1 lb. pork shoulder or tenderloin, cut into 3/4-inch cubes
  • 1/4 cup water
  • 2 eggs, well beaten
  • Vegetable oil for frying
  • 1 small onion, cubed
  • 1 medium red bell pepper, cubed
  • 1 medium green bell pepper, cubed
  • 1 cup California green and black ripe olives
  • 1 cup canned pineapple chunks
  • 2 green onions, cut into 1-inch pieces** **
  • Cooked rice

Sweet and Sour Sauce:

  • 3/4 cup water
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce


To prepare pork, place soy sauce, sesame oil, 1 tablespoon cornstarch and garlic in a medium bowl. Whisk to mix well, then add pork cubes, turning to cover. Cover and refrigerate overnight. Stir together all sweet and sour sauce ingredients in a small saucepan and stir to dissolve sugar. Bring to a boil, then reduce heat slightly. Let boil for 5 minutes. Remove pork from marinade and pat dry with paper towels. Roll in eggs, then in the remaining 1/4 cup cornstarch. Fry in hot oil to cover until crisp and cooked through. Remove with a slotted spoon and let drain on paper towels; set aside. Add 1 tablespoon of the hot oil to a wok or very large skillet set over medium-high heat. Add onion and stir-fry for 5 minutes. Add bell peppers and cook until crisp-tender. Stir in sauce and cook until hot and bubbly. Add olives, pineapple, green onion and cooked pork; cook for a few minutes more until very hot. Serve over rice. Makes 4 servings.