You are here: Home > Entrees' > Sweet & Sour Pork




2/3 cup soy sauce

2 teaspoons minced garlic

1 tablespoon minced ginger

1/4 cup flour, plus seasoned flour for dredging

1/4 cup cornstarch

1 pound pork butt, cut into 1-inch cubes

Kosher salt and pepper

Vegetable oil, for frying

1 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

1 ounce honey

1 tablespoon vegetable oil

1/2 tablespoon sesame oil

1/3 cup large diced Vidalia onion

1/3 cup large diced celery

1/3 cup carrots sliced 1/4-inch thick, on a bias (steamed until tender)

1/3 cup large diced red bell pepper

1/3 cup large diced green bell pepper

1 cup fresh pineapple,  cut into 1-inch cubes


Cooking Directions:

1.      In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

2.    Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. ( special note: shake excess flour off pork cubes by shaking in a colander, removing excess flour will cause oil not to burn)In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

3.    In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

4.    In a small roasting pan heat the canola and sesame oils. Place the vegetables into the pan and sauté for 2 minutes. Cover vegetables with the ketchup mixture. Bring to a simmer. Pour mixture over pork. Cook until the pork is well heated. Serve over warm rice.