| Level: | Intermediate |
| Total: | 1 hr 12 min |
| Prep: | 30 min |
| Inactive: | 12 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2/3 cup soy sauce
- 2 teaspoons minced garlic
- 1 tablespoon minced ginger
- 1/4 cup flour, plus seasoned flour for dredging
- 1/4 cup cornstarch
- 1 pound pork butt, cut into 1-inch cubes
- Kosher salt and pepper
- Vegetable oil, for frying
- 1 cup ketchup
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 ounce honey
- 1 tablespoon vegetable oil
- 1/2 tablespoon sesame oil
- 1/3 cup large diced Vidalia onion
- 1/3 cup large diced celery
- 1/3 cup carrots sliced 1/4-inch thick, on a bias
- 1/3 cup large diced red bell pepper
- 1/3 cup large diced green bell pepper
- 1 cup fresh pineapple, cut into 1-inch cubes
Instructions
- In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
- Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
- In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
- In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 694 |
| Total Fat | 52 g |
| Saturated Fat | 6 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 17 g |
| Cholesterol | 47 mg |
| Sodium | 1980 mg |
Reviews
Just awesome. And simple. Simply awesome then.
This is the first time I have made sweet and sour pork. I marinated the pork for 24 hours. The pork, once fried, was too salty. Either use low sodium soy sauce or cut the soy sauce ingredient in half. It was still good but salt flavor in the meat was the strongest flavor element.
It was awesome!!! Salty but perfect on top of rice. We added a little heat to it. It was fantastic!!
This is one of the first Alton Brown recipes I tried, and I was SO disappointed. The ketchup was way out of proportion, and was like drinking it from the bottle. It was sweet, but EXTREMELY sharp.. My guest hated it as well. We kept adding more and more sugar to tame the sharpness of the sauce, but it just wasn’t working. Since then I’ve done some research and found that Alton’s recipe uses almost 300-400% more ketchup than famous Asian chefs. I like those better. They were also a lot less complicated, and more in line with restaurant recipes Sorry Alton, I had high hopes for this one, but it was inedible.
I was excited to try this recipe because my family likes sweet and sour pork and I prefer to cook our meals at home. Unfortunately, we did not like this recipe. I used low sodium soy sauce since others commented on the saltiness. However, the biggest disappointment was that the sauce tasted like straight ketchup. Someone posted a sweet and sour sauce recipe and I might try it, otherwise we’ll stick to take out for now.
A tasty treat, with a bit of work. My primary change (because I like some heat) was to add a little Sirracha to the saunce, as well as two chopped serranos. One word to the wise for those who find it too salty, remember that a lot of the purchased packaged chops are already in a saline solution, if so, you’ll either have to leech it, or reduce the marinade time. If I have to use treated pork, I normally only marinate for 2-4 hours, still have good flavor, but the saltiness is much reduced, especially with low-sodium soy. Good eating all!
This looked tasty on the show, but man I was unprepared for how delicious this was! Everything blended well and my mom raved about it. I’d love to try this with other meats now. Thanks Alton!
One of my first Asian dishes and it turned out great! The only thing I changed was that after I fried up the pork when the recipe says to put the raw vegetables in the pot and dump everything on top I chose to saute my veggies in olive oil first to make sure they were soft. Raw veggies don’t fly in my household. Ha! So after those softened THEN I returned the fried pork to the pot, added the sauce and brought it to a soft boil before reducing and letting it simmer for about 15 minutes. Turned out sooo so, so, so good. The pork was nice and tender, the veggies were cooked and the sauce was so yummy. My favorite part was the sauce actually, I prefer it over the bottled stuff. That stuff is TOO sweet and syrupy and this sauce was much more delicious. Went great with the fried rice and egg rolls I made. And so much better for you!
Outstanding! The multiple steps could be a little intimidating but the end result is suburb! My picky teenagers LOVED this!
Very good recipe. I did it in a wok and used ground pork because I had some that needed to be used. Really fun to make and eat. The sauce is different from any that I had before in the dish and really tasted like a bar-be-que sauce, but worked well with the fresh pineapple.