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Sweet-and-Sour Pork Recipe

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

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“We like this as a quick meal when we’ve been gone all day,” Sharon Ryzner notes from Girard, Ohio. “Add more or less garlic to suit your taste.”

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Sweet-and-Sour Pork Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1 tablespoon cornstarch
2 tablespoons water
3/4 pound boneless lean pork roast, cut into 1-inch cubes
1 tablespoon canola oil
1 can (8 ounces) pineapple chunks, undrained
1/2 cup dark corn syrup
1/3 cup white vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 cup chopped green pepper (1-inch pieces)
Hot cooked rice, optional

Directions

In a small bowl, combine cornstarch and water until smooth; set aside. In a large skillet or wok, cook pork in oil until browned. Add the pineapple, corn syrup, vinegar, ketchup, soy sauce and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Add the green pepper; cook for 2 minutes. Stir the cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and green pepper is crisp-tender. Serve over rice if desired. Yield: 2 servings.

Nutritional Analysis: 1-1/2 cups pork mixture (calculated without rice) equals 650 calories, 17 g fat (4 g saturated fat), 100 mg cholesterol, 985 mg sodium, 92 g carbohydrate, 2 g fiber, 37 g protein.

Originally published as Sweet-and-Sour Pork in Cooking for 2 Winter 2006, p44

More Flavorful Rice

From Delphi, Indiana, Shirley S. writes, “For extra flavorful rice to serve as a bed for sweet-sour stir-fries or other entrees, I substitute pineapple juice for some of the water to cook the rice.”

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Sweet-and-Sour Pork

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Reviewed on Feb. 13, 2010 by Nonimum

I made this for company tonight and it was so quick and easy. The best sweet and sour pork recipe I have ever made. The only change I will make next time is to cut down on the vinegar. I doubled the recipe and think the vinegar should be cut down a wee bit. My company loved it too. Thanks

Reviewed on Oct. 26, 2008 by Kelli F.

I have made this several times now and I love it. I usually use leftover pork roast and sometimes add sliced carrots. So good!