Sweet and Sour Pork

This recipe was the closest to what I've eaten at Chinese restaurants. What gave it its most genuine chinese restaurant quality, was the breaded pork. I added a little baking soda to the batter, and deep fried the pieces of battered pork, which made it very authentic. Before I deep-fried the pork, I baked the pieces in the oven on a large cookie sheet for about 20 minutes, so they were actually already done all the way through. The deep-frying took very little time, and they came out golden brown. If I hadn't pre-baked, they may have been a little undercooked inside. I also used rice vinegar, instead of white vinegar, because it's been sitting in my cabinet for months, and I wanted to use it. I used about a quarter cup less, because it was all the rice vinegar I had, but I didn't need to add any white vinegar, because it turned out just perfect. I also sauteed my vegetables in a separate sautee pan. Even though it sounds like I changed this recipe a lot, I'm sure if I had followed it to the letter, it would have been excellent too. The Chinese restaurant version I am used to has a red sweet and sour sauce, and this is not red, but it is very good! If you want red, go buy it, unless you know how they make that stuff. I would love to know. But this sauce is excellent. The batter is an excellent recipe for batter. I plan on using it for onion rings and mushrooms too! Thanks for posting! By the way...this recipe was about the only one without stars posted behind it, and I chose it anyway, because of the batter, which was what I was looking for to mimic the Chinese restaurant's version. I'm glad I can give it the credit it's due - now it will have 5 stars. Thanks again!

Oh boy, this was excellent and as good or better than the Sweet and Sour Pork I have had in restaurants. The pork was tender with a wonderful battered crust. I threw in some onion rings and mushrooms. The sauce was a perfect blend of ingredients. Thanks BarbaraK, for sharing this recipe.

I substituted almond meal for the flour, rice wine vinegar for the white and at the end added some Sweet Chili Sauce for the red! Yummo! This is the same recipe from my old Betty Crocker cookbook. Try it, yur sure to like it!

Hey there-this is the recipe for Sweet and Sour Pork I've been waiting for. The sauce is a perfect balance of vinegar/sugar/juice. The veggies were great-tender crisp. I did add 1 onion sliced, and the pork came out just right, a little juicy with a nice crust. Thanks so much for sharing this recipe. My family thanks you as well. Di

Fantastic