This has easily become one of my husband’s favorite meals…I think he really loves the sweetness of it but it’s not overpowering. Mackenzie definitely can’t get enough of it either — but she’s a little rice monster anyway so she’ll eat anything that has rice in it.

Whenever we make this, we have enough for at least one set of leftovers. Usually I even get a lunch meal out of it too. It tastes very much like our Thai take-out place down the street although clearly getting it from them is a lot less work…but not as much fun 🙂

If you want the pork to stay really crunchy, you’ll need to keep it separated until the very end…but I’m pretty sure it’s meant to soak up all the juices of this dish and get a bit soggy.

Use a slicer for the carrots if you have on to keep yourself from going crazy. Or use sliced frozen vegetables for a quick dinner fiy.

The recipe can be a bit labor intensive all around, and quite a few pots are needed, but it’s totally worth the effort. Maybe some day I’ll get brave enough to can some of the sauce to make this a really quick weeknight meal.

Print Recipe
Sweet-and-Sour Pork
Cuisine German
Servings
Ingredients
Cuisine German
Servings
Ingredients
Instructions
  1. Combine flour, cornstarch, salt, water and egg in a bowl; stir with a wire whisk until well blended. Add pork, stirring mixture well.
  2. Pour oil to depth of 2 inches into a large heavy saucepan; heat to 375 degrees F. Carefully drop pork into hot oil, and fry 5 minutes or until golden. Drain on paper towels. Arrange pork on single layer on a baking sheet; place in a 200 degree F oven to keep warm while frying remaining pork.
  3. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to make 1 cup. Combine juice, brown sugar, vinegar and soy sauce; stir until sugar dissolves. Set aside. Combine 2 tablespoons cornstarch and 2 tablespoons water, stirring until smooth; set aside.
  4. Pour 2 tablespoons oil around top of preheated wok (or in a large skillet), coating sides; heat at medium-high (375 degrees F) for 2 minutes. Add carrot and next 3 ingredients; stir-fry 3 to 5 minutes or until crisp-tender. Stir in juice mixture. Bring to a boil and boil 1 minute. Stir in cornstarch mixture, cook, stirring constantly, until thickened. Add pork and pineapple; stir-fry until thoroughly heated. Serve over rice.
Share this Recipe