- 4 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon pepper
- 1 can (8 ounces) unsweetened pineapple chunks
- 1/4 cup cider vinegar
- 1 pork tenderloin (1 pound), cut into 1-inch cubes
- 5 teaspoons canola oil, divided
- 1 medium green pepper, cut into 1-inch pieces
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 1/3 cup red currant jelly
- Hot cooked rice, optional
- In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Asian Sweet-and-Sour Pork
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"The only change I made to this recipe was to add a handful of snow peas. The taste of vinegar in the sauce was overwhelming. My husband and son, who will eat just about anything, took one bite, tossed it in the trash and made salami sandwiches for dinner."