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sweet & sour pork

★★★★★ 17
Grandpaskip avatar
a recipe by
Skip Davis
@Grandpaskip
Morton, MS

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

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

— The Test Kitchen @kitchencrew
►
★★★★★ 17
serves 3 to 4
prep time 10 Min
cook time 20 Min
method Stir-Fry

Ingredients For sweet & sour pork

  • 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 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

How To Make sweet & sour pork

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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