Sweet & Sour Pork

Recipe Rating:
 17 Ratings
Serves: 3 to 4
Prep Time:
Cook Time:
Cooking Method: Stir-Fry

Ingredients

1 lb pork shoulder, trimmed of fat and cut into 1" cubes
find more delicious recipes at www.porkbeinspired.com
1/4 c frozen apple juice concentrate, thawed
1 tsp grated fresh ginger
1 tsp minced garlic
1 c pearl onions
1 medium sweet red pepper, diced
1 medium green bell pepper, diced
1 Tbsp cornstarch
2 Tbsp reduced-sodium soy sauce
1 Tbsp apple cider vinegar
1 small 8 ounce can un-sweetened pineapple chunks (with juice)
1 Tbsp packed brown sugar

The Cook

Skip Davis Recipe
x2
Cooked to Perfection
Florence, MS (pop. 4,141)
Grandpaskip
Member Since Aug 2011
Skip's notes for this recipe:
A very tasty Asian dish that can be easily prepared at home using very basic ingredients and cooking skills.

One of my first attempts at Asian cuisine. Many, Many years ago. I have been addicted to the Asian style of food preparation ever since. It is my passion.
Make it Your Way...

Personalize This
Kitchen Crew
This has all the elements of a traditional sweet & sour recipe, but with a little added TLC that really comes through in the flavor.

Directions

1
Combine the apple juice concentrate, ginger and garlic. Mix well. Pour mixture into zip top plastic bag...Add the pork cubes. Cover and refrigerate for 30 minutes, turn occasionally to coat.
2
Spray a 10" no-stick skillet with cooking oil and place over medium-high heat until hot. Add the onions, red peppers and green peppers. Cook, stirring, for 3 minutes, until crisp-tender.
3
Add the pork and marinade. Cook, stirring, for 5 minutes, until the pork is no longer pink in the center. Insert the tip of a paring knife into 1 cube to test for doneness..
4
Place the cornstarch, soy sauce and vinegar in a medium bowl. Whisk until smooth. Stir in the pineapple (with juice) and brown sugar. Place mixture into the skillet with the pork and vegetables. Bring to a boil. Cook, stirring frequently, for 3 minutes, or until the sauce thickens. Serve the sweet and sour pork over rice.
5
Eat now or later: TO FREEZE:, pack the cooled cooked pork in a freezer-quality plastic container. To eat, thaw overnight in the refrigerator. Cover & microwave on high power for 5 minutes, or until hot. Stir half-way through heat cycle.
6
NOTE: Pork tenderloin may be substituted for pork shoulder. Since tenderloin is much more tender than shoulder. Lightly batter the cubed meat and double deep fry in peanut oil for maximum crispness.
Comments

1-5 of 88 comments

Showing OLDEST First
(Switch to Newest First)
user Pam Ellingson wmnofoz - Sep 27, 2011
Wow Skip, This looks delicious!! Actually much better than most Oriental restaurants dishes look. I bet it is yummy with the apple juice and pineapple. Hubby will like this I am sure. Thanks for posting!
user Christine Fernandez SuperMom77 - Sep 27, 2011
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
Kiss the Chef
user Stephanie Dodd skeen - Sep 27, 2011
I love Asian food and this looks delish Skip. I bet it would be good with chicken too.
user CC MCCART-FROST CCMCCART - Sep 27, 2011
Skip, you've definitely got a winner on your hands with this recipe. I usually put together an Asian meal at least every other month or so, this will be prepared and no doubt will be devoured. THANKS! CHEERS, CC

footer
Gift Membership