Stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. —Eleanor Dunbar, Peoria, Illinois
- 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
- 1/4 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 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 over medium heat for 2-3 minutes on all sides or until meat is lightly browned; drain. Add the onion, carrots, green pepper, and ginger. Add garlic; cook 1 minute longer.
- Cover and simmer for 6-8 minutes or until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute or until heated through. Stir in pineapple. Serve with rice if desired. Yield: 4 servings.
Originally published as Sweet-and-Sour Pork in 1-2-3 Meal Planner 2009, p108
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Quick 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