Sweet and Sour Pork

I’m all about the quick and easy meal from time to time. The king of quick and easy has got to be the stir fry. We love mixing it up and trying new ones and as part of my new years resolutions was to try to utilize more of my cookbook and magazines I knew the moment I saw this one we had to try it! I ripped it out (as per my knew organization process) and added it to the pile.

 

I’ve never had a sweet and sour anything, but after trying this dish, I’m not sold. I didn’t love love this one from Food Network magazine, but with amount of recipes in each issue, there’s bound to be a few we don’t love. It was a meal, and I packed a ton of veggies in without much prep-work or time wasted, but I wont be making this one again. Win some, lose some

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Comments

  1. RavieNomNoms says

    Wow! Look at those colors! It is just so pretty….I bet it is even more delicious than it looks in your pictures (which are outstanding as usual!).

    • Kita says

      :D Love when that happens. Always makes me feel like I’m not the only one on the boat. Yours looks beautiful.

  2. says

    Aww … I’m sorry you didn’t like this. I’m not sure if it’s meant to be the Chinese styled sweet sour pork dish. If so, it sure doesn’t look like it, but … it’s really colorful and beautiful and I’m sure it didn’t taste too bad.

    • Kita says

      Im with you Ping, I didn’t really feel that this was a ‘traditional’ recipe at all. Any time something has ketchup in the ingredients I am a little weary. >.> Ill give sweet and sour another shot, I promise!

  3. says

    I actually like this. I was expecting the thickly battered fried pork with the gloopy sauce. This actually looks so much better and healthier. I like the colourful vegetable mix. I might cook this actually.

  4. Drew says

    Just a quick note about cooking the pork…the recipe is correct…in the initial fry, you’re only just browning the pork…it then sits on the side and the cooking process is completed when you add it back into the wok by simmering in the sauce…

    also, yes, this is nothing like the “traditional” sweet & sour sauce you normally see in take-out restaurants (what I like to refer to as tourist-style chinese food) which is a nasty concoction that is mainly an excessive amount of breading with an unnaturally neon red sauce…ugh…

    one thing that doesn’t make sense to me is using low-sodium soy sauce yet adding salt…uhhhh, what?

    btw, feel free to ask if ya have any chinese food questions…just don’t ask me to make chop suey…heheh

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