Back to Asian Sweet-and-Sour Pork

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Asian Sweet-and-Sour Pork Recipe

Asian Sweet-and-Sour Pork Recipe

Red currant jelly gives this traditional Chinese dish from Joanne Albers of Garden Grove, California a tangy kick. Your family will love it for a quick weeknight meal and guests will be thrilled when you serve it for special occasions.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1-1/4 cups (calculated without rice): 311 calories, 10g fat (2g saturated fat), 63mg cholesterol, 347mg sodium, 33g carbohydrate (26g sugars, 2g fiber), 23g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable, 0 fruit, 1 fat.

Reviews for Asian Sweet-and-Sour Pork

Sort By :
MY REVIEW
carolanne1210 167270
Reviewed Feb. 24, 2012

"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."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.