Can you freeze sweet and sour pork?
Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
Sweet and Sour Pork Tips
Can you use other cuts of pork to make this sweet and sour pork recipe?
This sweet and sour pork marinade could easily be used for other meats. You should be able to use the same cooking time when using meats of similar densities, like chicken breasts or thighs. For quick-cooking proteins like fish or this
sweet and sour shrimp, add the protein in the last step. To prevent overcooking, only simmer the mixture until the seafood is cooked through.
Can you deep-fry or bake sweet and sour pork?
If you want the pork to turn out extra crispy, add about 1 inch of oil to pan-fry the pork. Coat the pork pieces with a little cornstarch and fry them in batches, being careful not to overcrowd the pan. Drain the excess oil and wipe out the pan before proceeding with the remaining steps, adding the crispy pork back in at the end. If this method sounds like too much work, try making slow cooker or
pressure cooker sweet and sour pork.
Why isn’t the sweet and sour sauce red?
Restaurant-style sweet and sour sauce gets its vibrant red color from food coloring. The color doesn’t affect the flavor of the dish, so don’t worry that your recipe doesn’t look quite the same!
How do you store sweet and sour pork?
When stored properly, sweet and sour pork lasts 3 to 4 days in the refrigerator. This recipe makes 4 servings, but you can double the recipe if you want to
meal prep for the week. Divide the leftovers into airtight containers and reheat the dish in a microwave-safe bowl until warmed through.
—Lindsay Mattison, Taste of Home Contributing Writer
Nutrition Facts
1-1/4 cups: 389 calories, 10g fat (3g saturated fat), 55mg cholesterol, 490mg sodium, 53g carbohydrate (44g sugars, 3g fiber), 24g protein.