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My son made this on Monday night for dinner. It was better than what you get in the restaurant. He found the recipe on About.com.


  • 3/4 pound pork tenderloin
  • 2 - 3 teaspoons soy sauce
  • pinch corn starch
  • Sauce:
  • 1/4 cup sugar
  • 2 tablespoons ketchup
  • 2 tablespoons dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup water or reserved pineapple juice
  • 1/2 cup vinegar
  • 1 tablespoon cornstarch dissolved in 4 tablespoons water
  • Batter:
  • 1/3 cup flour
  • 1/3 cup cornstarch
  • 1 egg white, lightly beaten
  • 1 tablespoon vegetable oil
  • 1/3 cup warm water, as needed
  • Other:
  • 1 Carrot
  • 1/2 cup green pepper
  • 1/2 cup pineapple chunks
  • 3 cups oil for deep frying, or as needed


  • Cut the pork into 1-inch cubes. Marinate in soy sauce and cornstarch for 20 minutes.
  • In small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
  • Peel the carrot and chop on the diagonal into 1-inch pieces. Cut bell peppers in half, remove the seeds and cut into cubes.
  • Heat oil for deep frying to 375F.
  • For the batter, combine the flour and cornstarch. Stir in egg white and vegetable oil. Add the warm water as is needed to form a thick batter that is neither too thick or too moist. (the batter should not be runny, but should drop off the back of a spoon.)
  • Dip the marinated pork cubes in the batter. Deep fry in batches, taking care not to overcrowd the wok. Deep-fry until golden brown. Remove and drain onto paper towels.
  • To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture. Stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork over hot cooked rice

Categories: Main Dish 
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