- 1 tablespoon vegetable oil
- 1 pound boneless pork loin, cut into 1-inch cubes
- 1 teaspoon paprika
- 1/3 cup water
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 can (20 ounces) pineapple chunks
- 1/3 cup cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 medium green pepper, julienned
- 1 small onion, sliced
- 1 can (8 ounces) sliced water chestnuts, drained
- Hot cooked rice
- In a wok or skillet, heat oil over medium-high. Add pork; sprinkle with paprika. Brown pork on all sides. Reduce heat. Add water; cover and simmer until meat is tender, about 20 minutes.
- Meanwhile, in a small bowl, combine the brown sugar, cornstarch and salt. Drain the pineapple; set pineapple aside. Gradually add the vinegar, soy sauce, Worcestershire sauce and reserved pineapple juice to the brown sugar mixture; stir until smooth.
- Stir cornstarch mixture into pork; cook and stir over medium heat for 2 minutes or until thickened and bubbly. Stir in the pineapple, green pepper, onion and water chestnuts; cover and simmer 5 minutes longer or until vegetables are crisp-tender. Serve with rice. Yield: 4-6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Asian Sweet and Sour Pork with Rice
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"This recipe fell flat. I'm not sure what purpose the paprika had, but a dash of either hot sauce or srirachi chili sauce would have been better. I hate using MSG, but maybe that would have helped it. Not a recipe for Sweet and Sour that I would make again, or keep on file."