Sweet-and-Sour Pork Recipe
On the lookout for time-saving but tasty dinner fare? This tangy pork dish from Sharon Ryzner of Girard, Ohio is a real find! "It makes a great, quick meal," she writes. "We love the blend of juicy pineapple and crunchy green pepper."
- 1 can (8 ounces) pineapple chunks
- 1/4 cup dark corn syrup
- 3 tablespoons white vinegar
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1/2 pound boneless pork, cut into 1-inch cubes
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 1 small green pepper, cut into 3/4-inch chunks
- 4 to 5 teaspoons cornstarch
- 2 tablespoons cold water
- Hot cooked rice
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine corn syrup, vinegar, ketchup, soy sauce and reserved juice; set aside.
- In a small skillet, stir-fry the pork and garlic in oil for 4 minutes or until pork is browned. Add green pepper; stir-fry for 2 minutes or until crisp-tender. Stir in pineapple juice mixture; bring to a boil.
- Combine the cornstarch and water until smooth; gradually stir into the skillet. Cook and stir for 1-2 minutes or until thickened. Stir in the reserved pineapple; heat through. Serve over rice. Yield: 2 servings.
Originally published as Sweet-and-Sour Pork in Country Woman March/April 2004, p37
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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