Eleanor Dunbar of Peoria, Illinois stirs up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. TIP: “Serve it over hot rice, chow mein noodles or both,” she suggests.
- 2/3 cup packed brown sugar
- 2/3 cup cider vinegar
- 2/3 cup ketchup
- 2 teaspoons reduced-sodium soy sauce
- 1 pound boneless pork loin, cut into 1-inch cubes
- 1 tablespoon canola oil
- 1 medium onion, cut into chunks
- 2 medium carrots, sliced
- 1 medium green pepper, cut into 1-inch pieces
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground ginger
- 1 can (8 ounces) pineapple chunks, drained
- Hot cooked rice, optional
- In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice. Yield: 4 servings.
Originally published as Sweet-and-Sour Pork in Quick Cooking September/October 2005, p40
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Homemade Sweet-and-Sour Pork
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review