Earlier, I posted the traditional recipe for Sweet Sour Pork. This is the “Quick” recipe. My mom has adapted her original recipe that was given to her by a friend through the years and this is what we make on a weeknight. The taste and quality of this quick meal is as good as the original recipe posted.

I can’t wait to serve this to Caroline when she gets older. It always tasted like candy to me and was such a treat growing up!

Sweet & Sour Pork – Quick

Meat

• 1 lb boneless pork
• 1 1/2  cup soy sauce
• 2 Tbsp of brown sugar

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Slice pork into 1 inch cubes. Marinate in soy sauce and brown sugar for at least 1 hour up to 4 hours.

Sauce

• 1 12 oz jar sauce (Kikoman Sweet & Sour Sauce)
• 1 1 oz. pkg dry mix. (Kikoman)
• 1 can pineapple chunks
• 1 green bell pepper, cut into 2 inch pieces

In a large saucepan, add sweet and sour sauce, dry mix, pineapple (including juice) and vinegar as directed in the instructions on the dry mix packet, but do not add water. Heat until bubbling. Add pepper 5 minutes before serving.

Batter

• 1 egg
• 1/2 cup flour
• Cold water
• Canola or Peanut Oil

Fill a large pot with oil until it is 3 inches deep. Turn to medium high heat.

Add flour and egg into a medium-sized bowl. Slowly add cold water until you get a mixture that is slightly thicker than pancake batter. Be sure not to over mix, lumps are OK! Dip each piece of pork into the batter until well coated.

Cook pork until golden brown and pork floats to the top. Be careful when adding pork, if you add to many too quickly your oil temperature will decrease. Second batch of pork always comes out a little darker but that’s OK.

Serve over rice