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Chinese Sweet and Pungent Pork

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“This recipe is from "The House of Chan Cookbook". The book was published in 1952 and was written by Sou Chan. He owned the famous House of Chan restaurant in New York. My aunt Theresa has made this dish many times and she still has the original book with its worn and yellowed pages. I recently purchased a used copy (much to my joy!) and thought I would post this much loved recipe. Prep and cooking times are approximate. (Depends on how fast you”

Ingredients Nutrition

  • Batter
  • 1 egg
  • 12 cup flour
  • 12 teaspoon salt
  • 3 -4 tablespoons water
  • 1 lb pork shoulder, cut in cubes (you can use pork steak as well)
  • oil (for deep frying, this depends on the size of pan you use)
  • Sauce
  • 1 cup canned pineapple chunk, drained
  • 1 green pepper, cut diagonally in about 1-inch wide pieces
  • 12 cup vinegar
  • 14 cup brown sugar
  • 34 cup water
  • 1 tablespoon molasses
  • 1 tomatoes, cut in 4 - 6 pieces
  • Slurry
  • 2 tablespoons cornstarch
  • 14 cup water


  1. Beat the egg; mix flour, salt, and water with it to form thin batter.
  2. Pour over pork, mix to coat the pieces, then fry them, piece by piece, in deep, hot oil till browned.
  3. Drain.
  4. Mix pineapple, green pepper, vinegar, sugar, 3/4 cup water, and molasses.
  5. Stir until it boils; add tomato.
  6. Mix cornstarch with the 1/4 cup water and stir into the sauce.
  7. Cook till thickened.
  8. Add pork, stir to mix well, and serve at once.

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