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Our favorite sweet and sour pork recipes - 2 recipes

If you like this, you'll definitely like: sweet & sour

Chef Tips and Tricks

Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.

 

INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

Top rated Sweet and sour pork recipes

By

Cut the pork into thin slices (between 5mm and 1cm thick)

  • 8 oz tenderloin
  • Marinade for pork:
  • 2 teaspoons soy sauce (Japanese)
  • 1 tsp sake
  • 1 teaspoon potato starch (katakuriko)
  • 2 teaspoons sesame oil
  • 1 onion
  • 2 bell peppers (any color you want)
  • One young bamboo shoot precooked (takenoko)
  • 4 fresh shiitake (if easily found)
  • Half carrot
  • Mixture for the final sauce:
  • 4 tablespoons vinegar (I used rice vinegar)
  • 2 tablespoons Japanese soy sauce
  • 2 tablespoons sugar
  • 1 tsp Chinese chicken broth powder (normally used to make Chinese soup)
  • 2 tsp potato starch (katakuriko)
  • some oil (sesame or other) for cooking
4.4/5 (13 Votes)

By

Not only are they delicious, but they make the perfect edible gifts too! Get started here>>>>

314 shares

By

Trim the fat from the roast and cut the roast into small chunks

  • 2 pounds pork boneless boston butt
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1/2 cup of water
  • 1 egg
  • 2 tablespoons soy sause
  • 1 can pineapple chunks drained reserve the suryp
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 2 carrots cut diagonaly into thin slices
  • 2 teaspoons soy sause
  • 1 teaspoon salt & garlic
  • 2-3 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 green bell pepper cut into small squares
3.9/5 (22 Votes)

Any burning questions? Our chefs answer!

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