Sweet-and-Sour Garlic Pork Dish Recipe
Sweet-and-Sour Garlic Pork Dish Recipe photo by Taste of Home

Sweet-and-Sour Garlic Pork Dish Recipe

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“We like this as a quick meal when we’ve been gone all day,” Sharon Ryzner notes from Girard, Ohio. “Add more or less garlic to suit your taste.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3/4 pound boneless lean pork roast, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1 can (8 ounces) pineapple chunks, undrained
  • 1/2 cup dark corn syrup
  • 1/3 cup white vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1/2 cup chopped green pepper (1-inch pieces)
  • Hot cooked rice, optional

Nutritional Facts

1-1/2 cups pork mixture (calculated without rice) equals 650 calories, 17 g fat (4 g saturated fat), 100 mg cholesterol, 985 mg sodium, 92 g carbohydrate, 2 g fiber, 37 g protein.

Directions

  1. In a small bowl, combine cornstarch and water until smooth; set aside. In a large skillet or wok, cook pork in oil until browned. Add the pineapple, corn syrup, vinegar, ketchup, soy sauce and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Add the green pepper; cook for 2 minutes. Stir the cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and green pepper is crisp-tender. Serve over rice if desired. Yield: 2 servings.
Originally published as Sweet-and-Sour Pork in Cooking for 2 Winter 2006, p44

Nutritional Facts

1-1/2 cups pork mixture (calculated without rice) equals 650 calories, 17 g fat (4 g saturated fat), 100 mg cholesterol, 985 mg sodium, 92 g carbohydrate, 2 g fiber, 37 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Sweet-and-Sour Garlic Pork Dish

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
 (1)
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MY REVIEW
Reviewed Feb. 13, 2010

I made this for company tonight and it was so quick and easy. The best sweet and sour pork recipe I have ever made. The only change I will make next time is to cut down on the vinegar. I doubled the recipe and think the vinegar should be cut down a wee bit. My company loved it too. Thanks

MY REVIEW
Reviewed Oct. 26, 2008

I have made this several times now and I love it. I usually use leftover pork roast and sometimes add sliced carrots. So good!

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