Sweet and Sour Pork

Yes. Cool the finished dish and refrigerate in an airtight container up to 3 days. To reheat, warm gently in a skillet over medium heat, stirring often and adding a splash of broth if it seems dry, until heated through (5-8 minutes). The sauce will thicken as it cools and relax again when warmed.

If too thin after adding the cornstarch slurry, mix another 1 tsp cornstarch with 1 tbsp water and stir it in while simmering. If too thick, add a little broth or water a tablespoon at a time until you reach the right consistency—it should coat the back of a spoon but still drip slowly.

Yes, absolutely. Use 1.5 lbs boneless chicken thigh cut into cubes (cook 5-6 minutes until cooked through) or 1.5 lbs large shrimp (add in the last 2 minutes, cook until pink and opaque). Shrimp will be ready very quickly, so add the sauce just before adding them.

White vinegar, apple cider vinegar, or even distilled vinegar will work—use the same amount. Rice vinegar has a slightly gentler tang; white vinegar is sharper, so you may want to reduce it by 1-2 tbsp and taste to adjust.

Steamed white rice is traditional and essential for balancing the tangy sauce. Fried rice also works well. Add a simple vegetable side like steamed broccoli or bok choy to round out the meal.

Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth, stirring often, until heated through (5-8 minutes). You can also reheat covered in a 325°F oven for 15 minutes. Avoid the microwave as it can make the pork tough.