Growing up one of my favorite meals my mom would make was Sweet and Sour Pork. I preferred my mom’s version over take-out any day. The sauce was a rich, sweet sauce found in older restaurants. No maraschino cherry sauce here. Her batter for the pork was light and airy and you could eat a bunch without feeling like you ate a ton of bricks. Also, you actually got a lot of pork and not just tiny pieces with lots of heavy batter!

This recipe was given to my mom by a friend whose mother used this recipe for his family. The book is a tiny little pamphlet that has barely stood the test of time. It has some wonderful notes from his mother in it which I always love finding, secrets of the trade 🙂  This recipe is quite long but isn’t that difficult. I have a “quick” version that my mom adapted though that I’ll be posting soon. Same taste, less work!

My favorite part of this recipe is in the book it says right on top ” 4 American servings 8 Chinese servings” Gotta love it 🙂

Sweet Sour Sauce

• 1/2 cup sugar
• 1/2 cup vinegar
• 4 to 5 Tbps light soy sauce
• 1 Tbps dark soy sauce (optional)
• 2 Tbsp sherry
• 1 1/2 Tbsp cornstarch dissolved in 1/2 cup water

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Place sugar, vinegar, light soy sauce, dark soy sauce and sherry in a heavy saucepan. Bring to boil and set aside until ready to add vegetables and corn starch mixture.

Sweet Sour Pork

• 1 pound lean pork
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 Tbsp soy sauce
• 2 Tbsp sherry
• 1/8 tsp freshly ground black pepper
• 1 small onion
• 1 green pepper
• 2 slices canned pineapple
• 2 carrots, cut diagonally into 1 inch pieces
• 1 egg
• 2 Tbsp flour
• 1/2 tsp salt
• 1 Tbsp water
• 2 Tbsp oil
• 2 thin slices fresh ginger root, minced
• 1 clove garlic, crushed
• Oil for deep frying

Cut the pork in pieces 1 to 1 1/2 inches square and 3/4 inch thick. Mix salt, sugar, soy sauce, sherry and black pepper. Add pork, toss to coat and marinate for about 20 minutes, turning meat twice.

Cut onion in half lengthwise and then cut into 1 to 1 1/2 inch long and 3/4 wide pieces. Remove membrane and seeds from bell pepper, cut in 1 inch wide strips and then in 1 to 1 1/2 inch diamond shapes diagonally. Cut the pineapple rings into 1 inch pieces.

Bring plenty of salted water to a boil, add carrots and parboil for 3 to 4 minutes. Rinse under cold running water and drain.

Combine egg, flour, salt and water to make a batter. Heat 2 Tbsp of oil in a wok or other pan. Add ginger and garlic and stir fry for 30 seconds. Discard garlic. Add vegetables and stir fry for about 2 1/2 minutes.

Meanwhile, heat the sweet sour sauce in a saucepan. Add sauce to the vegetables and stir in cornstarch mixture to thicken. Remove from heat and keep warm.

Heat the oil for deep frying. Coat pork pieces lightly with the batter. Drop into the hot oil one by one and deep fry for about 3 1/2 minutes or until golden brown. Drain, add to sauce and stir to coat. Serve immediately.

Source: Chinese Dishes, Round the World Books