P.F. Chang's Sweet & Sour Pork Over Noodles

Sweet & Sour Pork Over Noodles


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Sweet and sour pork is a Chinese classic that you can now prepare at home. The complementary flavor combination will have you and your family coming back for seconds. Don't be intimidated by the number of ingredients in this recipe, chances are you already have most of them in your kitchen.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 1 lb. pork butt, cut into 1 inch cubes
  • 1 1/4 tsp. salt
  • 1 C. white sugar
  • 1 1/2 tsp. soy sauce
  • 1 egg white
  • 2 green onions, chopped
  • 1 qt. vegetable oil for frying
  • 3/4 C. cornstarch
  • 1 Tbs. canola oil
  • 1 medium red bell pepper, cut into 1 inch pieces
  • 1 1/4 C. water
  • 1/3 C. apple cider vinegar
  • 1/4 C. ketchup
  • 1 (8 oz.) can pineapple chunks, undrained

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Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup flour, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat. Stir in the red bell pepper and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, peppers, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons flour and 1/4 cup water to thicken. Cook until well blended.
Serve over rice noodles.

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