Skip to content
  1. Last Chance -Get 20% Off With Code HOLIDAY24
  2. Become an officialWest Bend Ambassador
  3. Free standard shipping sitewide on orders over $39!

The Timeless Collection

This collection perfectly blends classic aesthetics with modern functionality, effortlessly complementing a wide range of decore styles.

SHOP NOW
Close (esc)

Sign Up for West Bend News & Offers

Get the latest news and offers when you sign up for our official newsletter.

Sweet and Sour Pork - West Bend

Sweet and Sour Pork

Older Post
Newer Post

Full Recipe Details

Ingredients

1½ pounds boneless pork loin, cut into ½ inch cubes ¼ cup soy sauce 1 egg-slightly beaten ¾ cup cornstarch 1½ cups vegetable oil 1 small onion, cut into 6 wedges 1 small green pepper, cut into 1-inch cubes 1 - 8 oz can pineapple chunks, drained, reserve juice 1 large tomato, cut into 8 wedges ½ cup white wine vinegar 1 tablespoon vegetable oil 1 tablespoon brown sugar 1 tablespoon soy sauce 1 teaspoon freshly ground black pepper 2 teaspoons cornstarch dissolved in 4 teaspoons water

Cooking Process

1. Toss pork cubes in soy sauce; roll in egg, then in cornstarch, shaking off any excess cornstarch. 2. Preheat 1½-cups oil in Wok at 375°F/190.5°C. Add pork in 4 batches, frying until golden brown. Drain on paper towels. Turn Wok off. Keep pork warm in 200°F/93.3°C oven. 3. Remove all but 1-tablespoon oil from Wok. Heat at 350°F/176°C. Add onion and stir-fry for 1 minute. Push up side. Add green pepper cubes, stir-fry for 1 minute. Push up side. Add pineapple and tomato wedges, stir-fry for 1 minute. Push up side. 4. Combine reserved pineapple juice, wine vinegar, oil, brown sugar, soy sauce and pepper. Add to Wok and bring to a boil. Add cornstarch mixture, stirring until thickened. Return pork to Wok and combine all ingredients. Serve immediately.

Shop Our Family of Brands

Search

Main menu

Shopping Cart

Use POP20 to get 20% off popcorn makers!