Sweet-and-Sour Pork

PREP/TOTAL Time:  30 Minutes

Ingredients:

1 tablespoon Cornstarch

2 tablespoons Water

1 pound Boneless Lean Pork Chops (cut into 1-inch cubes)

1 tablespoon Corn Oil

1 can Pineapple Chunks, Undrained (8 ounces)

1/2 cup Dark Corn Syrup

1/3 cup White Wine Vinegar

2 tablespoons Ketchup

2 tablespoons Reduced-sodium Soy Sauce

1 tablespoon Minced Garlic

1/2 cup chopped Yellow Pepper (1-inch pieces)

1 teaspoon Crushed Red Pepper (optional)

Cooked Brown Rice (optional)

Substitutes:

3/4 pound Boneless Lean Pork Roast (cut into 1-inch cubes)

1 tablespoon Canola Oil (in place of Corn Oil)

1 Garlic Clove (minced)

1/2 cup chopped Green Pepper (the tanginess of the yellow peppers blends well with the pineapple)

Other Items Needed:

Small Bowl

Large Skillet or Wok

Asian Food is One of My Favorites & This One is SO Simple!

• In a Small Bowl, COMBINE the Cornstarch & Water until SMOOTH.
• Set aside.

 

• In a Large Skillet or Wok, COOK Pork in Corn Oil until browned.

 

• ADD the Pineapple, Corn Syrup, Vinegar, Ketchup, Soy Sauce & Garlic.

 

• Bring to a BOIL.
• REDUCE heat; simmer, uncovered, for 10 minutes.
• Add the Yellow Pepper (or green).
• COOK for 2 minutes.

 

• STIR the Cornstarch Mixture & STIR into the Pork Mixture.

 

• Bring to a BOIL.
• COOK & STIR for 2 minutes or until thickened and the pepper is Crisp-Tender.
• Add Crushed Red Pepper (if you like a little spice!)
• Serve over Brown Rice if desired.

 

Makes 2 Servings 

 

Best with a Zinfandel!

 

 

dévorer!