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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Sweet and Sour Pork

Updated: Oct 5, 2021

Homemade Sweet and Sour Pork, a delicious, alternative to the overly sweet version found on the take-out menu.

PREP TIME: 10 minutes

COOK TIME: 7 minutes

TOTAL TIME: 17 minutes



1 pound Pork Tenderloin, trimmed of excess fat and silverskin removed, cut into 1/2 inch pieces

2 & 1/2 tablespoons Balsamic Vinegar

Kosher Salt, to taste

2 Teaspoons Low-Sodium Soy Sauce

1 tablespoon Cornstarch

1/3 cup cold Water

3 tablespoons Ketchup

3 tablespoons Granulated Sugar

3 tablespoons Peanut Oil or Vegetable Oil

3 cloves Garlic, minced

2 Carrots, thinly sliced

3 Scallions, cut into 1/2 inch pieces

3 cups Snow Peas, cut in half


1. In a medium-sized bowl, toss pork with 1/2 tablespoon balsamic vinegar and a pinch of kosher salt.

2. In another small bowl, combine remaining 2 tablespoons balsamic vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup cold water and half teaspoon kosher salt.

3. Heat 2 tablespoons oil in a large skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove pork with a slotted spoon and transfer to a plate. Discard oil and wipe out the skillet.

4. Heat the remaining 1 tablespoon oil in the skillet, then stir fry the garlic with a pinch each of kosher salt and sugar (only 15 seconds or it will burn). Add carrots and scallions and "stir-fry" until crisp tender, 2 minutes. (If mixture seems dry add a little bit of water, just a little.) Add pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.


**Feel free to use a wok to make this recipe if you have one.

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