Sweet & Sour Pork

Sweet & Sour Pork Recipe
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Recipe Rating:
 17 Ratings
Categories: Asian, Quick & Easy, For Kids, Healthy, Pork
Serves: 3 to 4
Prep Time:
Cook Time:

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 md sweet red pepper, diced
1 md green bell pepper, diced
1 Tbsp cornstarch
2 Tbsp reduced-sodium soy sauce
1 Tbsp apple cider vinegar
1 sm 8 ounce can un-sweetened pineapple chunks (with juice)
1 Tbsp packed brown sugar
Pinched by donnamgriggs, and 5,246 more.
x2
Cooked to Perfection
Florence, MS (pop. 4,141)
Grandpaskip
Member Since Aug 2011
 
 
 
 
 
 
 
Skip's Notes:

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.

Comments from the Test Kitchen: 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

1-12 of 73 comments

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user Skip Davis Grandpaskip
Skip Davis [Grandpaskip] has shared this recipe with discussion groups:
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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... SuperMom77
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
Kiss the Chef
skeen
Stephanie Dodd skeen
 
 
 
 
 
 
 
Sep 27, 2011
I love Asian food and this looks delish Skip. I bet it would be good with chicken too.
CCMCCART
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
skeen
Stephanie Dodd skeen
 
 
 
 
 
 
 
Sep 28, 2011
I agree; Asian food is my favorite and I have never really prepared any of it but I am going to try this for sure!!!
Toni6921
Toni T Toni6921
 
 
 
 
 
 
Sep 28, 2011
Skip, I have got to try your recipe. You make it look so easy. I'm picking up a large pork shoulder this weekend, and this is one of the meals I'm going to make. Thanks for sharing.
user Bea L. coffeetime
Bea Liles [coffeetime] has shared this recipe with discussion groups:
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user Kitchen Crew JustaPinch
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch
I shared a photo of this recipe. View photo
Toni6921
Toni T Toni6921
 
 
 
 
 
 
Jan 31, 2012
Skip, congrats on your blue ribbon!!! You have always been a blue ribbon cook in my book. All of us who know you and your culinary skills are thankful for your willingness to share what you know, to make all of us better cooks.
cookbooking
Shelia Tucker cookbooking
 
 
 
 
 
Jan 31, 2012
Congratulations Skip on your Blue Ribbon !! Ditto, on what Toni said, just what I was also thinking. Thank-You skip for all the help you've given us all.

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