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Sweet-And-Sour Pork's picture
  Pork 1 1⁄2 Pound
  Vegetable oil 2 Tablespoon
  Water 1 Cup (16 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Pepper 1 Dash
  Canned pineapple tidbits 14 Ounce (1 Can Of 14 Ounces)
  Cornstarch 3 Tablespoon
  Small carrot 1 Cup (16 tbs), partially cooked (Whole)
  Green bell pepper 1 Small, slivered
  Onion 1⁄2 Small, sliced into rings

Cut the pork into 1/2 inch cubes.
Heat the vegetable oil in a skillet over medium heat.
Brown the pork in the hot oil, stirring constantly; drain.
Stir in the water; simmer for 10 minutes.
Combine the vinegar, sugar, soy sauce and pepper in a bowl and stir until sugar is dissolved.
Add the vinegar mixture to the pork.
Simmer for 10 to 15 minutes or until pork is fork-tender.
Drain the pineapple, reserving the juice.
Combine 1/2 to 2/3 cup pineapple juice and cornstarch in a small bowl and blend.
Add to the meat mixture.
Cook until thickened, stirring constantly.
Stir in the carrots, green pepper and onion; cook until vegetables are tender-crisp.
Stir in the pineapple.

Recipe Summary

Side Dish

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