Chinese recipes
Batter Fried Sweet and Sour Pork
10 oz Pork; in 1" chunks (or use chicken)
Oil to deep fry
20 oz Can pineapple chunks drain, reserve juice
1 c Thinly sliced celery
1 c Thinly sliced carrot
1 c Chopped onion
1 tb Oil to stir fry veggies
Hot cooked rice to serve


1 tb Soy sauce
1/2 ts Salt
4 dr Sesame oil


1 md Egg; beaten
1 ds Salt
1 c Flour
1/4 ts Baking powder
1/2 c Water

Sweet sour sauce:

3 tb Vinegar *
1/4 c Brown sugar
2 tb Cornstarch
1/4 ts Sesame oil
1 ts Hoisin sauce
8 oz Can tomato sauce
1 tb Dry white wine *(or use 4 tbsp vinegar)
3/4 c Reserved pineapple juice add water if necessary to make 3/4 cup
1 ea Garlic clove; minced


Combine marinade ingredients, add pork and set aside at least 30 minutes to marinate. ( let it marinate all day)


Combine sauce ingredients adding cornstarch last. Set aside.


Stir fry vegetables in 1 tbsp oil in wok until tender-crisp. Set aside with pineapple chunks.


Beat batter ingredients to a thick paste. Combine with pork and marinade until pork is thoroughly covered in batter.

To prepare:

Heat enough oil in wok to deep fry battered pork. Pick pork from batter with a skewer making sure each piece is thoroughly coated with batter, and drop into hot oil. Fry until golden brown. You may have to fry them in 3 batches in order to make sure they do not stick together. As each batch is done, remove from oil and place on rack on edge of wok to drain. Repeat for each batch.

Discard any unused batter, or drop by spoonfuls into hot oil and fry crisp. The addition of the marinade ingredients gives the batter a delicate flavor, delicious as a snack or added with the pork to the finished dish. Remove oil from wok and wipe clean. Stir previously combined sauce ingredients until thoroughly blended. Pour into hot wok, stirring constantly until thickened.

Add pork and vegetables making sure all are coated with sauce. When all are heated through, serve with hot cooked white rice.

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