Just a typical Sweet and Sour Pork but changed to our taste. Best flavor is with rice wine vinegar, other types are too strong.

Popular Cantonese dish called Gu Lou Yoke is sweet and sour in tomato gravy lightly coated on the crispy pork meat.

I am a big fan of our local mall's sweet and sour pork. Mainly because of the meat, which they keep separate from the sauce until you order. This guarantees crunchy, juicy meat every time. So of course, I do the same with mine.

I always buy those fancy sweet and sour sauce bottles that Heinz makes. But i thought to myself, why not do it from scratch on my own? At least you get to know every single ingredient.

I love these at the Chinese take away but really are a bit expensive. Made at home they are so cheap and fast and even more delisous. ENJOY :)

I added fried rice and crab ragoon

We wanted to Google Search & watch Youtube videos on How to D.I.Y homemade Chinese Sweet & Sour Pork and taste just like our local Chinese Shop and save money!... & It Worked!!!*Special Fried Rice" also accompanied this dish (refer separate recepie "Chinese Special Fried Rice").

I really love fried chicken topped with onion and sweet and sour sauce. So, I tried a pork version.I think this sauce could be used in many dishes. It goes well with fried chicken and would give a deliciously mild taste to shredded vegetables. You can also use thinly sliced pork. Recipe by Raby

I made a pork piccata-style dish with sweet and sour sauce and it was delicious!Nothing special -- just cook the pork very well in the beginning. For 2 servings. Recipe by Himawarun

My husband said he wanted sweet and sour pork while we were grocery shopping. Pork butt (shoulder) cut for ginger pork was on sale, so I bought it. This was easier to cook than chunks of pork since the pieces cooked through faster and were more tender, which made it easier to eat too.If you roll the pork slices before pan frying, they'll be soft and tender, and also look more substantial. Since the pieces are coated with katakuriko and cooked in a generous amount of oil, they'll turn out as if they were deep fried. I didn't add bamboo shoots this time, but do so if you like. The flavor is on the salty side. For 2 to 3 servings. Recipe by Akito mama

This dish is an elevated version of the classic Sweet and Sour Pork, with melt-in-your-mouth pork belly that is contrasted with a thin crispy layer of skin