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sweet & sour pork

(17 ratings)
Grandpaskip avatar
Blue Ribbon Recipe by
Skip Davis
@Grandpaskip
Morton, MS

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.

— The Test Kitchen @kitchencrew
(17 ratings)
yield 4 serving(s)
prep time 40 Min
cook time 20 Min
method Stir-Fry

Ingredients For sweet & sour pork

  • 1/4 c
    frozen apple juice concentrate, thawed
  • 1 tsp
    grated fresh ginger
  • 1 tsp
    minced garlic
  • 1 lb
    pork shoulder, trimmed of fat and cut into 1" cubes
  • 1 Tbsp
    corn starch
  • 2 Tbsp
    soy sauce, low sodium
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    packed brown sugar
  • 1 can
    unsweetened pineapple chunks with juice (8 oz)
  • 1 c
    pearl onions
  • 1 md
    red pepper, diced
  • 1 md
    green bell pepper, diced

How To Make sweet & sour pork

  • Apple juice concentrate, garlic, and ginger in a bowl.
    1
    Combine the apple juice concentrate, ginger, and garlic. Mix well.
  • Add mixture to a bag with cubes of pork.
    2
    Pour the mixture into a zip-top plastic bag. Add the pork cubes. Cover and refrigerate for 30 minutes. Turn occasionally to coat.
  • Place the corn starch, soy sauce, and vinegar in a medium bowl.
    3
    Place the corn starch, soy sauce, and vinegar in a medium bowl. Whisk until smooth.
  • Stir in pineapple chunks with juice and brown sugar.
    4
    Stir in the pineapple (with juice) and brown sugar.
  • Cook pearl onions and bell peppers.
    5
    Spray 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.
  • Add the pork to the pan.
    6
    Add 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.
  • Pour the pineapple mixture into the skillet.
    7
    Pour 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.
  • Sweet and Sour Pork on a plate with rice.
    8
    Serve 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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