23 January 2012

Sweet and Sour Pork

By Sinea Pies 

Homemade sweet and sour pork is a family favorite. The recipe that I use is nothing like you get in Chinese restaurants, though. In fact, it is more Polynesian than Chinese. 


Whatever the case, I was introduced to it by a childhood friend. Soon as I took that first bite I LOVED it and asked for the recipe. Gee, that was in the '70's so I certainly have made it 300 or more times since then.  
Told you it's good!


Sweet and Sour Pork
Serves 2 in my family...4 in anyone elses!

Ingredients
6 boneless pork chops

2 T cooking oil
1 green pepper
1 ripe tomato
1 can pineapple chunks
1/2 cup brown sugar
1/2 cup (or more) cider vinegar
1-2 T soy sauce
1 T corn starch
dash ground ginger

Directions 
  • Heat skillet on medium-high with the oil. 
  • Core the green pepper, discarding the seeds and stem, and cut it into 1 inch squares. 
  • Add to the skillet and "stir fry" for about 2 minutes. 
  • Cut pork into squares about 1 inch in diameter, add them to the skillet and cook, turning them over frequently.  
  • When they are nearly cooked through, add brown sugar and ginger and "stir fry" a bit more.  
  • Drain the pineapple, reserving the juice. 
  • Add pineapple to the skillet and heat through.
  • Put the corn starch in a small cup and add pineapple juice and blend until you have a thin paste.  Add to skillet.  The sauce should thicken.  If it is still too thin, make another little cornstarch mix and add some more to the skillet.
  • Right before serving, cut up the tomato into bite-size pieces and add to the skillet. Gently mix through and allow to heat for 2-3 minutes. 
Serve on rice.  Put the bottle of soy sauce on the table for those who want to sprinkle some on top.

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