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Chinese Recipe : Sweet and Sour Pork 3

Sweet and Sour Pork 3 - the pork is batter-coated, deep-fried and finally added to sauce.

Serves 6 to 8


  • 1/2 c. soy sauce
  • 1/2 tsp. ground ginger
  • 1/4 tsp. each salt & MSG
  • 1 clove garlic, minced
  • 2 lb. lean pork butt, cut in thin strips, then in 1 inch pieces
  • 6 tbsp. cornstarch
  • Oil for deep frying


  • 1/2 c. white vinegar
  • 1/4 c. ketchup
  • 3/4 c. packed brown sugar
  • 1 tbsp. Worcestershire sauce
  • A dash of hot pepper sauce
  • 2 tbsp. sliced green onion
  • 1 green pepper, cut into 1" pieces
  • 2 lg. tomatoes, cut in small wedges
  • 2 cups pineapple chunks
  • 2 tbsp. cornstarch mixed with 1/4 cup water
  • Chinese parsley (opt.)


  1. Combine soy sauce, ginger, salt, MSG and garlic. Pour over pork and allow to stand 30 minutes; stir occasionally.
  2. Dredge pork pieces in cornstarch. Cook meat, a few pieces at a time in hot deep fat (380°F) for 8 to 10 minutes or until crisp and brown. Drain on paper towels. Keep warm.
  3. In large skillet, combine white vinegar, ketchup, brown sugar, Worcestershire sauce and hot pepper sauce. Bring to boil and simmer 1/2 minute.
  4. Cook green pepper and onions 1 minute over high heat. Add tomato, pineapple and cooked meat. Mix cornstarch and water and add. Stir and cook 1 minute or until sauce is thickened and hot.
  5. Garnish with Chinese parsley.

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Chinese Pork Recipe

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Last Modified: 11/27/11.