Sweet and Sour Pork

So easy and delicious! Adapted from Pei Mei’s Chinese Cook Book.

Sweet and Sour Pork

  • Servings: 4
  • Difficulty: easy
  • Print




  • 1 pound pork tenderloin
  • 2 green peppers
  • 4 slices pineapple
  • 1/2 cup cornstarch
  • oil for stir-fry, peanut or canola


  • 1/2 teaspoon salt
  • 1/2 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 egg yolk


  • 4 tablespoons sugar
  • 3 tablespoons rice vinegar
  • 4 tablespoons catsup
  • 3 tablespoons cold water
  • 1 teaspoon salt
  • 1 teaspoon sesame oil



  1. Using a sharp knife, slice the loin in halves. Pound the meat to tenderize, and cut into 1-inch squares. Soak with the marinate for at least 1/2 hour.
  2. Cut the green peppers and slices of pineapples  into 1-inch squares. Set aside.
  3.  Pour enough oil in the pan to cover the bottom, about an inch deep. Heat the oil on medium-high heat. While the oil is heating up, coat each piece in 1/2 cup of cornstarch. Place in the oil in batches and fry till browned. Set aside onto a plate and drain off the oil.
  4. Place 2 tablespoons of oil into pan and fry the peppers and pineapples, stirring constantly. Add the seasoning and continue to fry till thickened. Add the pork and heat through, for a few minutes. Serve over rice.




Published by the fashionista cook

Self taught cook, a former high-end retail manager.

4 thoughts on “Sweet and Sour Pork

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