Sweet & Sour Pork
By
Skip Davis
@Grandpaskip
1
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.
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.
Rating:
★★★★★ 17 votes
Comments:
Serves:
3 to 4
Prep:
10 Min
Cook:
20 Min
Method:
Stir-Fry
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.
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
How to Make Sweet & Sour Pork
- 1Combine 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.
- 2Spray 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.
- 3Add 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..
- 4Place 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.
- 5Eat 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.
- 6NOTE: 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.
