Skip Davis Recipe

Sweet & Sour Pork

By Skip Davis Grandpaskip


Rating:
Serves:
3 to 4
Prep Time:
Cook Time:
Method:
Stir-Fry
Comments:

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.

Blue Ribbon Recipe

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

Ingredients

1 lb
pork shoulder, trimmed of fat and cut into 1" cubes
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Collection: Pork Be inspiredĀ®
Other Tags: Quick & Easy, For Kids, Healthy

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88 Comments

user
linda Smith Cookenwithlov
Jan 30, 2014
Sorry to hear that . Linda
user
Rose Selvar potrose
Jan 29, 2014
Linda,
Skip passed away. I think it was January 2013. We all can still enjoy his recipe; but he won't be receiving any comments.
So sorry for his family. I'm sure he is deeply missed. 1/29/14
user
linda Smith Cookenwithlov
Jan 28, 2014
Took one look at this recipe and fell in love can't wait to try it Thank You Skip Linda
user
Mary Ann Hanson DeaconGrandma
Jan 9, 2014
I think the apple juice sounds really good in this. Thanks for posting. I think I will use pork loin as it is on special this week. I also think I will make some extra to freeze. Yummy lunch next week!!!!!
user
Dec 30, 2013 - Pat Duran shared this recipe with discussion groups: Kitchen Chatter Recipes the old M.B.