Sweet & Sour Pork

  • images/sweet_sour_pork.jpg

Makes 4 servings


  • 1 tablespoon Chinese Xiao Xing wine or dry sherry
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon salt

  • 12 ounces boneless lean pork, cut into 3/4-inch cubes

Sweet and Sour Sauce

  • 1/3 cup distilled white vinegar
  • 1/3 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon chili oil

  • 1 egg, lightly beaten
  • cornstarch for dry-coating
  • vegetable oil for deep-frying
  • 1 can lychee fruit
  • 1 small green bell pepper, seeded and cut into 1-inch squares
  • 3/4 cup pineapple chunks


  1. Combine marinade ingredients in a medium bowl. Add pork and stir to coat. Set aside for 30 minutes.
  2. Combine sauce ingredients in a small saucepan and set aside.
  3. Place egg and cornstarch in separate bowls. Dip pork in egg, then roll in cornstarch, shaking off excess.
  4. Add oil into wok to a depth of about 2 inches. Over high heat, bring oil to 360 degrees F. Add pork, a few pieces at a time, and cook, turning occasionally, for about 3 minutes or until golden brown. Lift out and drain on paper towels. Keep warm in a 200 degree F oven while cooking remaining pork.
  5. Meanwhile, cook sauce over medium-high heat, stirring until sauce boils and thickens. Stir in lychee, bell pepper, and pineapple. Reduce hat to low and cook for 1 minute. Arrange pork on a serving platter, pour sauce over pork. Serve hot.