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Sweet-and-Sour Pork Recipe

Sweet-and-Sour Pork Recipe photo by Taste of Home

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Stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. —Eleanor Dunbar, Peoria, Illinois

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Sweet-and-Sour Pork Recipe

Prep : 25 min. + marinating Cook: 10 min.

Yield: 4 Servings

15 10 25

Ingredients

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 1-inch cubes
1 tablespoon canola oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green pepper, cut into 1-inch pieces
1/4 teaspoon ground ginger
1/2 teaspoon minced garlic
1 can (8 ounces) pineapple chunks, drained
Hot cooked rice, optional

Directions

In a small bowl, combine the brown sugar, vinegar, ketchup, and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
Drain and discard marinade from pork. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on all sides or until meat is lightly browned; drain. Add the onion, carrots, green pepper, and ginger. Add garlic; cook 1 minute longer.
Cover and simmer for 6-8 minutes or until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute or until heated through. Stir in pineapple. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts 1-1/4 cups (calculated without rice) equals 379 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 603 mg sodium, 49 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Sweet-and-Sour Pork in 1-2-3 Meal Planner , p108

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Sweet-and-Sour Pork

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Reviewed on Feb. 16, 2013 by Carolaire

Loved it, loved it...easy to make and great warmed up for a second meal.

Reviewed on Jan. 31, 2013 by 7dogs1cat

IS SO GOOD, MY HUSBAND AND I WE LOVE IT WE ARE GOING TO MAKE IT OVER AND OVER THANK YOU SO MUCH. MRS SANDRA E. SMITH

Reviewed on Jan. 31, 2013 by smansbridge

The sauce had a very heavy vinegar taste and was very thin.

Reviewed on Jan. 31, 2013 by jhoskinson

This was great but almost a little too vinegar-ie. :) I used chicken for the recipe that I tossed with some corn starch first. I microwaved my onion, peppers, and carrot in the microwave with a tblsp of water for about 5 minutes before i stirred them in to make them a little less crunchy. Otherwise, it was awesome. My son and hubby said to definately make again!

Reviewed on Jan. 30, 2013 by No_Time_To_Cook

I used leftover pork roast. I think it would have been better with fresh pork.

Reviewed on Jan. 24, 2013 by alcheyney

This was quick, easy and delicious. I would absolutely make this again.

Reviewed on Jan. 23, 2013 by Cook_aholic

I really liked this. It made me hungry for Sweet & Sour Pork the minute I read it. I did cut the sodium down a lot by using low sodium ketchup too. Ketchup is really high in sodium, about 167mg per tbs. This recipe adds 2/3 cup so it would really add 417mg per serving. Seems like a little thing until you consider 2/3 c ketchup adds 1670mg of sodium to a whole dish. Low sodium or no salt ketchup makes a huge diif here. I bet you can't tell the difference in taste though.

Reviewed on Jan. 23, 2013 by mumsy69

I didn't have any pork in the freezer, so made this with chicken. Also, I was pressed for time so I skipped the 30 minute marinade. It still came out absolutely delicious! This is definitely something I'll make again and again.