By Sinea Pies
Sweet and Sour Pork featuring stir fried pork, green pepper, pineapple chunks and fresh ripe tomato in a tangy Polynesian sauce. Easy to make and a very special dinner treat!
Homemade sweet and sour pork is a family favorite. The recipe that I use is nothing like you get in Chinese restaurants. 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, vinegar and soy sauce 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.
Cut up the tomato into bite-size pieces and, right before serving, add to the skillet. Gently mix through and allow to heat for 2-3 minutes.
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, vinegar and soy sauce 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.
Cut up the tomato into bite-size pieces and, right before serving, 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.
Click to Tweet
Leave a Reply