- 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
- 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.
Reviews forAsian Sweet and Sour Pork with Rice
"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."