Sweet-and-Sour Pork Recipe
From start to finish, this dish can be prepared in less than 30 minutes using ingredients I typically have on hand. I've been making this for 15 years or so and have yet to tire of it.
- 1 medium onion, sliced into thin wedges
- 1 small green pepper, thinly sliced
- 1 small sweet red pepper, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons vegetable oil, divided
- 1 pound Pork Loin
- 2 cans (8 ounces each) unsweetened pineapple chunks, undrained
- 3 tablespoons cornstarch
- 1/2 cup corn syrup
- 1/4 cup vinegar
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- Hot cooked rice
- In a large skillet or wok over medium-high heat, stir-fry onion, peppers and garlic in 1 tablespoon oil for 3-4 minutes or until crisp-tender. Remove vegetables; set aside and keep warm. Cut pork into 3-in. x 1-1/2-in. x 1/8-in. strips; stir-fry over medium-high heat in remaining oil for 5-7 minutes or until no longer pink. Drain pineapple, reserving juice; set pineapple aside. Combine juice and cornstarch; add corn syrup, vinegar, soy sauce and ketchup. Add to skillet with vegetables and pineapple. Bring to a boil; boil and stir for 2 minutes. Serve over rice. Yield: 4 servings.
Originally published as Sweet-and-Sour Pork in Country Pork 1996, p51
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Oct. 8, 2010
This is so quick and easy, and the kids love it! I used rice wine vinegar, and a 20 oz. can of pineapple tidbits.