Print Options

Back to Sweet-and-Sour Pork >

Include these items:

Select reviews >

Taste of Home Logo

Sweet-and-Sour Pork

Sweet-and-Sour Pork
“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.”
2 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

2 of 2

Sweet-and-Sour Pork (continued)

Nutrition Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013