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Sweet-and-Sour Pork Recipe

Photo by: Taste of Home

From start to finish, this dish can be prepared in less than 30 minutes using ingredients I typically have on hand. I've been making this for 15 years or so and have yet to tire of it.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1 medium onion, sliced into thin wedges
1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced
1 garlic clove, minced
2 tablespoons vegetable oil, divided
1 pound pork loin
2 cans (8 ounces each) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch
1/2 cup corn syrup
1/4 cup vinegar
3 tablespoons soy sauce
2 tablespoons ketchup
Hot cooked rice

Directions

In a large skillet or wok over medium-high heat, stir-fry onion, peppers and garlic in 1 tablespoon oil for 3-4 minutes or until crisp-tender. Remove vegetables; set aside and keep warm. Cut pork into 3-in. x 1-1/2-in. x 1/8-in. strips; stir-fry over medium-high heat in remaining oil for 5-7 minutes or until no longer pink. Drain pineapple, reserving juice; set pineapple aside. Combine juice and cornstarch; add corn syrup, vinegar, soy sauce and ketchup. Add to skillet with vegetables and pineapple. Bring to a boil; boil and stir for 2 minutes. Serve over rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 408 calories, 12 g fat (3 g saturated fat), 56 mg cholesterol, 868 mg sodium, 52 g carbohydrate, 2 g fiber, 24 g protein.

Sweet-and-Sour Pork published in Country Pork , p51

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