sweet & sour pork
A very tasty Asian dish that can be easily prepared at home using basic ingredients and cooking skills. One of my first attempts at Asian cuisine. I have been addicted to the Asian style of food preparation ever since. It is my passion. Pork tenderloin may be substituted for pork shoulder. Since the tenderloin is much more tender than the shoulder, lightly batter the cubed meat and double deep fry in peanut oil for maximum crispness.
Blue Ribbon Recipe
This has all the elements of a traditional sweet and sour recipe but with a little added TLC that comes through in the flavor. There's a medley of colorful peppers with tender bits of tangy marinated pork and brown sugar-glazed pineapple chunks. Serve over a bed of fluffy jasmine rice for a restaurant-quality dinner.
Ingredients
- 1/4 cup frozen apple juice concentrate, thawed
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 pound pork shoulder, trimmed of fat and cut into 1" cubes
- 1 tablespoon corn starch
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon apple cider vinegar
- 1 tablespoon packed brown sugar
- 1 can unsweetened pineapple chunks with juice (8 oz)
- 1 cup pearl onions
- 1 medium red pepper, diced
- 1 medium green bell pepper, diced
How To Make sweet & sour pork
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Step 1Combine the apple juice concentrate, ginger, and garlic. Mix well. -
Step 2Pour the mixture into a zip-top plastic bag. Add the pork cubes. Cover and refrigerate for 30 minutes. Turn occasionally to coat.
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Step 3Place the corn starch, soy sauce, and vinegar in a medium bowl. Whisk until smooth.
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Step 4Stir in the pineapple (with juice) and brown sugar.
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Step 5Spray 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.
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Step 6Add the pork and marinade. Cook, stirring, for 5 minutes or until the pork is no longer pink in the center. Insert the tip of a paring knife into 1 cube to test for doneness.
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Step 7Pour the pineapple mixture into the skillet with the pork and vegetables. Bring to a boil. Cook, stirring frequently, for 3 minutes, or until the sauce thickens.
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Step 8Serve the sweet and sour pork over rice. 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 and microwave on high power for 5 minutes or until hot. Stir halfway through the heat cycle.
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