By Sinea Pies
Homemade sweet and sour pork is a favorite in our family. The recipe that I use is nothing like you get in Chinese restaurants, though. In fact, it may be a little 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|
Photo from Company's Coming*
Note: their recipe calls for carrots. I use tomatoes, instead.
Sweet and Sour Pork
Serves 2 in my family...4 in anyone elses!
- 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
- 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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