Asian Sweet-and-Sour Pork Recipe

3.5 1 3
Asian Sweet-and-Sour Pork Recipe
Asian Sweet-and-Sour Pork Recipe photo by Taste of Home
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Asian Sweet-and-Sour Pork Recipe

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3.5 1 3
Publisher Photo
Red currant jelly gives this traditional Chinese dish from Joanne Albers of Garden Grove, California a tangy kick. Your family will love it for a quick weeknight meal and guests will be thrilled when you serve it for special occasions.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1/4 cup cider vinegar
  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 5 teaspoons canola oil, divided
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 small onion, cut into 1-inch pieces
  • 1/3 cup red currant jelly
  • Hot cooked rice, optional

Directions

In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.
In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
Originally published as Sweet-and-Sour Pork in Light & Tasty December/January 2008, p14

Nutritional Facts

1-1/4 cups (calculated without rice): 311 calories, 10g fat (2g saturated fat), 63mg cholesterol, 347mg sodium, 33g carbohydrate (26g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat, 1/2 fruit.

  • 4 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1/4 cup cider vinegar
  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 5 teaspoons canola oil, divided
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 small onion, cut into 1-inch pieces
  • 1/3 cup red currant jelly
  • Hot cooked rice, optional
  1. In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.
  2. In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.
  3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
Originally published as Sweet-and-Sour Pork in Light & Tasty December/January 2008, p14

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carolanne1210 User ID: 3617870 167270
Reviewed Feb. 24, 2012

"The only change I made to this recipe was to add a handful of snow peas. The taste of vinegar in the sauce was overwhelming. My husband and son, who will eat just about anything, took one bite, tossed it in the trash and made salami sandwiches for dinner."

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