Sweet and sour pork from The Wok - Recipes and Techniques (page 75) by J. Kenji López-Alt

  • tomato ketchup
  • egg whites
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  • EYB Comments

    Can substitute shoyu for light soy sauce, sry sherry for Shaoxing wine, and apple cider vinegar for distilled vinegar.

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Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce, sry sherry for Shaoxing wine, and apple cider vinegar for distilled vinegar.

  • ebalk02 on May 05, 2024

    This was fine, but not mind-blowing. The velveting technique is nice for smooth and tender meat. K liked this but i would probably prefer a sharper acidity and maybe some chilies for spice. Not sure I'll make this again. Might be a hit with kids?

  • ashallen on August 24, 2022

    This recipe definitely channeled memories of take-out sweet and sour for me with its straightforward sweetness. Unlike take-out sweet and sour, however, this recipe has a very nice, non-gloppy sauce (and lots of it). I like sweet flavors in general but ended up adding a bunch of additional salt and soy sauce to help balance out the sweetness. I'm not the world's biggest sweet and sour fan, however. My husband (who *is* a big fan) thought it was great. I couldn't get an 8-10 oz can of pineapple and used 155 g pineapple and 9 tbsp pineapple juice from a 14 oz can instead and that worked well. If you use a carbon steel wok, beware - I thought the seasoning on mine was pretty thick, but this dish was vinegary enough to chew into it!

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