Sweet and Sour Pork Recipe
My children always asked for this wonderful and tangy pork dish when they came home from school for the weekend. Today, they still appreciate the stir-fry's comforting flavor.
- 1 can (20 ounces) pineapple chunks
- 2 tablespoons cornstarch
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1/2 teaspoon chicken bouillon granules
- 1 garlic clove, minced
- 1/8 teaspoon pepper
- 2 tablespoons canola oil
- 3/4 pound pork tenderloin, cut into bite-size pieces
- 1 medium green pepper, thinly sliced
- Hot cooked rice
- Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to measure 3/4 cup. Combine the cornstarch, soy sauce, honey, bouillon, garlic, pepper and pineapple juice mixture until smooth; set aside.
- Heat oil in a large skillet; cook and stir pork and green pepper for 6-8 minutes or until pork is no longer pink and green pepper is crisp-tender.
- Stir pineapple juice mixture; add to the skillet with pineapple. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Serve with rice. Yield: 4 servings.
Originally published as Sweet and Sour Pork in Country Woman September/October 1994, p37
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Sep. 7, 2010
I made this the other day, it was excellent, easy and very tasty!
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