Asian Sweet and Sour Pork with Rice
Total TimePrep: 20 min. Cook: 25 min.
- 1 tablespoon vegetable oil
- 1 pound boneless 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
- 1/3 cup cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 medium green pepper, julienned
- 1 small onion, sliced
- 1 can (8 ounces) sliced water chestnuts, drained
- Hot cooked rice
- 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 minutes.
- Meanwhile, in a small bowl, combine the brown sugar, cornstarch and salt. Drain the pineapple; set pineapple aside. Gradually add the vinegar, soy sauce, Worcestershire sauce and reserved pineapple juice to the brown sugar mixture; stir until smooth.
- Stir cornstarch mixture into pork; cook and stir over medium heat for 2 minutes or until thickened and bubbly. Stir in the pineapple, green pepper, onion and water chestnuts; cover and simmer 5 minutes longer or until vegetables are crisp-tender. Serve with rice.
Nutrition Facts1 each: 238 calories, 6g fat (2g saturated fat), 38mg cholesterol, 389mg sodium, 31g carbohydrate (21g sugars, 2g fiber), 16g protein.
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.