This falls under a category of deep-fried dishes without actually deep-frying.While thickening the sauce in Step 10, make sure to stir constantly and be careful not to over-boil!When you pierce the meat with a fork, the flavor seeps in better and the meat will stay tender!Please adjust the baking time, as it is just a guideline!Don't worry if the meat comes out powdery in Step 8 as it'll be mixed in the sauce. For 2 servings. Recipe by Sarami19

I came up with this recipe since I don't really like sweet and sour pork and wanted to eat tender and healthy meat instead.Coating the pork in potato starch seals in the umami.Use a generous amount of potato starch to keep the pork from burning.You can sautè the vegetables after the pork, but they'll be crisper if you cook them first.If the pork balls are too big, they will take longer to cook through. For 2 to 3 servings. Recipe by Ryo---ko

I only had pork belly, but I really wanted to eat sweet and sour pork.I used pork belly offcuts this time. Thick and evenly sliced pork belly is expensive! If you are using a block of pork, the flavors won't permeate so easily, so increase the soy sauce and sake to 1 tablespoon each. If you want to make this lighter, boil the vegetables instead of deep frying. Whichever method you use, be sure to have them cooked through thoroughly before adding them to the frying pan with the sauce. Recipe by Berry

I've come across many recipes where the vinegar taste was too strong or it was too sweet. So, I experimented a bit to get just the right balance of sweet and sour!If you cook the vegetables in the microwave, you don't have to sauté them! It's so easy!If you coat the meat in katakuriko, then lumps of the starch won't form.On Step 6, mix the sauce well once more before putting it into the pan. This is because the katakuriko will have hardened while waiting. Recipe by Puru berry

I enjoy delicious Chinese food when eating out, but the amount of calories is worrying... Since my family loves Chinese food, I make various low-calorie Chinese style dishes without reducing the portions Give it a try.Adjust the levels of sweetness and sourness to taste. Use your choice of cut for the pork, but if you prefer a less fatty finish, I recommend fillets, or, while slightly on the tough side, pork thighs. Cook the pork over low-medium heat! For 3 servings. Recipe by Heartful Kitchen Rei

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

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.

This is an old recipe of mine for sweet and sour pork that I updated by stir frying the pork instead of battering and deep frying it. It makes it a quick one pan meal and we liked the fresher taste of the pork. Chicken and shrimp can be used as well.

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

This recipe is based on oriental ingredients. The Sauce is very simple, the secret is to cook the meat the right way.We hope you enjoy!

I had a lot of homemade chutney and attempt to used it in a dish.I did not deep-fry the pork, but it is up to you.Use any vegetables that are available at home. Adding 2 or more vegetables will add a nice texture. For 2 servings. Recipe by Brandy