Asian Sweet and Sour Pork with Rice Recipe

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Asian Sweet and Sour Pork with Rice Recipe
Asian Sweet and Sour Pork with Rice Recipe photo by Taste of Home
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Asian Sweet and Sour Pork with Rice Recipe

Read Reviews
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Meet the Cook: My husband and I have four children, ages 15 to 3 - and this dish is the best way I've found to get them to eat their vegetables! (I'll frequently substitute broccoli and cauliflower, for instance, for some of the other ingredients.) Actually, my kids call this "Mom's Secret Recipe", because I put something different in every time - instead of pork, I'll sometimes use chicken, beef or tuna. However I prepare it, they'll each have two or three helpings. -Sally Pelszynski, Princeton, Illinois
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound pork loin, cut into 1-inch cubes
  • 1 teaspoon paprika
  • 1/3 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 can (20 ounces) pineapple chunks, juice drained and reserved
  • 1/3 cup vinegar
  • 1 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 green pepper, seeded and sliced
  • 1 small onion, sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • Cooked rice

Directions

In a wok or skillet, heat oil over medium-high. Add pork; sprinkle with paprika. Brown pork on all sides. Reduce heat. Add water, cover and simmer until meat is tender, about 20-25 minutes.
Meanwhile, in a medium bowl, combine brown sugar, cornstarch and salt. Gradually add reserved pineapple juice, vinegar, soy sauce and Worcestershire sauce; blend until smooth. Increase temperature to medium. Stir cornstarch mixture into pork; cook, stirring constantly, until thick and bubbly. Cook and stir 2 minutes more. Stir in pineapple, green pepper, onion and water chestnuts; cover and simmer 5 minutes more or until vegetables are crisp-tender. Serve immediately over hot cooked rice. Yield: 4-6 servings.
Originally published as Sweet and Sour Pork in Country Woman January/February 1991, p33

Nutritional Facts

1 each: 238 calories, 6g fat (2g saturated fat), 38mg cholesterol, 389mg sodium, 31g carbohydrate (21g sugars, 2g fiber), 16g protein.

  • 1 tablespoon vegetable oil
  • 1 pound pork loin, cut into 1-inch cubes
  • 1 teaspoon paprika
  • 1/3 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 can (20 ounces) pineapple chunks, juice drained and reserved
  • 1/3 cup vinegar
  • 1 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 green pepper, seeded and sliced
  • 1 small onion, sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • Cooked rice
  1. In a wok or skillet, heat oil over medium-high. Add pork; sprinkle with paprika. Brown pork on all sides. Reduce heat. Add water, cover and simmer until meat is tender, about 20-25 minutes.
  2. Meanwhile, in a medium bowl, combine brown sugar, cornstarch and salt. Gradually add reserved pineapple juice, vinegar, soy sauce and Worcestershire sauce; blend until smooth. Increase temperature to medium. Stir cornstarch mixture into pork; cook, stirring constantly, until thick and bubbly. Cook and stir 2 minutes more. Stir in pineapple, green pepper, onion and water chestnuts; cover and simmer 5 minutes more or until vegetables are crisp-tender. Serve immediately over hot cooked rice. Yield: 4-6 servings.
Originally published as Sweet and Sour Pork in Country Woman January/February 1991, p33

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Reviews forAsian Sweet and Sour Pork with Rice

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Mimi9864 User ID: 7579774 5425
Reviewed May. 10, 2014

"This recipe fell flat. I'm not sure what purpose the paprika had, but a dash of either hot sauce or srirachi chili sauce would have been better. I hate using MSG, but maybe that would have helped it. Not a recipe for Sweet and Sour that I would make again, or keep on file."

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