Wok Sweet And Sour Pork

Wok Sweet And Sour Pork


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This pork dish has all the flavors your taste buds could ask for: sweet, sour, savory, and salty. Each bite will explode in your mouth with excitement. If you don’t have a wok to cook in try using an extra large skillet.

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Time needed

1 hour preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 lb. pork butt, cubed
  • 1 tsp. salt
  • ¼ tsp. white sugar
  • 1 tsp. soy sauce
  • 1 egg white
  • 2 green onions, chopped
  • 1 C. sliced shitaka mushrooms
  • 1 white onion, sliced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 3 large carrots, sliced
  • 1 C. water chestnuts
  • Vegetable oil for frying
  • 1 C. water
  • ¼ tsp. salt
  • ¾ C. sugar
  • ⅓ C. apple cider vinegar
  • ¼ C. ketchup
  • ½ tsp soy sauce
  • 1 can pineapple chunks
  • Salt (to taste)
  • Pepper (to taste)

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Make an marinade for the pork with 1 teaspoon Salt, ½ teaspoon Sugar, 1 teaspoon soy sauce and egg white. Cover the pork with the marinade in a large plastic bag and set in the refrigerator for 1 hour.

Pour the oil in the wok and heat to medium-high heat. Fry the pork pieces for 10 minutes, or until cooked all the way through. Let the cooked pork drain on a paper towel. Discard oil except for about 2 tablespoons. Saute red bell pepper, mushrooms, zucchini, carrot, and onion in the wok until the vegetables began to soften. Stir in water chestnuts, water, apple cider vinegar, ketchup, soy sauce, pineapple and juice, salt, and pepper. And bring to a boil and add cornstarch to thicken. Add pork back in and mix until all ingredients are well blended. Remove from heat and serve.

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