One from Column A – Sweet & Sour Pork

One from Column A – Sweet & Sour Pork

So… you thought I was gone for good… didn’t ya? In case you missed out on it, what happened was –

  • I started having a TON of people trying to guess my password to hack into the site.
  • I “smartallecky” decided to change my password to something unimaginable
  • I locked down wrong login tries to 1 in 9999 hours, then…
  • I got a new laptop
  • My password manager didn’t migrate over to the new machine
  • I couldn’t remember the ludacris password, and
  • GoDaddy promptly locked me out of my account


Anywho… back to the wok.

Sweet & Sour “anything‘ as we know it, is an American invention. Yes, there are traditional Chinese dishes that have some of the aspects of of those sensory bits – but, you wouldn’t recognise it as anything that comes in one of those white origami boxes. It’s lighter, sharper, has somewhat minimal battering, with an absence of tropical fruit.

…. we’re not making that.

No, to me Sweet & Sour has to have pineapple and bell pepper… otherwise, I just feel cheated.

As a side note:

You may be aware that I ve been on a hunt for a”Soy-Free” soy sauce. I’ve finally found one.

Granted… it ain’t cheap. But for me to be able to cook for Jane and not send her to Crazytown… it’s worth the price. The company is South River Miso . They make Several non soy fermented sauces and misos. The miso I use is made from chickpea and barley, and the tamari is Azuki Bean. They are somewhat lighter than true soy, but the taste is spot on. (and no….I’m not being paid or encouraged by them to push their products…. I just think you should know.)

Fry up the Pork

Saute the Veg and Pineapple
Add the meat and sauce

Plate Fodder Sweet & Sour Pork

Print recipe


  • 1.5lb Pork Shoulder
  • 1 tablespoon Miso
  • 1 clove Garlic – minced
  • 1 Egg White
  • 2 tablespoons Corn Starch
  • 1 – 12 ounce can Pineapple chunks – Drained, Juice retained
  • 6oz Sherry ( or Mirin)
  • 2 tablespoons Corn Starch
  • 1/2 Cup Rice Vinegar
  • 1/4 Cup Ketchup
  • 2 Tablespoons Soy Sauce
  • 1/2 Cup Brown Sugar
  • 1/2 Large Onion – Rough Chopped
  • 1/2 Large Green Bell Pepper, cut into 1″ pieces
  • 1/2 Large Reg & Yellow Pepper, cut into 1″ pieces
  • Oil for Frying


Step 1
In a zipper bag, add the pork, miso and garlic – marinate 30 min to one hour.
Step 2
Add the egg whites and corn starch, give the bag a good squitch to mix
Step 3
Heat a large wok (or frying pan ) with 1/2 cup oil. Fry pork pieces 2 to 3 min per side until crispy – Drain and set aside
Step 4
Mix together the Pineapple juice, ketchup, sugar, soy sauce, wine, vinegar and cornstarch – set aside
Main Prep
Step 5
Remove all but 3 tablespoons oil from pan, add all the vegetables and pineapple chunks. Fry for 2 Minutes
Step 6
Add the Pork and saute another minute
Step 7
Mix the sauce again, and add to the pan, cook until the sauce thickens


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