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Sweet-and-Sour Pork




Source of Recipe


Tasteofhome.com


Recipe Introduction


This was very easy and pretty tasty. Mike liked it a lot. I did the pork sous vide and then crisped it up in the pan, but I’m not sure that it really did anything special for the recipe. The only change that I made to the ingredients was to add a small can of water chestnuts, sliced. You can do most of the prep way in advance. I made the sauce and prepped the vegetables in the morning and just refrigerated them.


Recipe Link: https://www.tasteofhome.com/recipes/homemade-sweet-and-sour-pork/

List of Ingredients




2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 1-inch cubes
1 tablespoon canola oil
1 medium onion, cut into chunks
2 medium carrots, julienned
1 medium green pepper, cut into 1-inch pieces
Small can sliced water chestnuts, chopped
1/2 teaspoon minced garlic [I doubled]
1/4 teaspoon ground ginger [I doubled]
1 can (8 ounces) pineapple chunks, drained
Hot cooked rice
Fried noodles, for topping (optional)


Recipe



Mix the brown sugar, vinegar, ketchup and soy sauce in a small bowl. Place the pork in a zip-top bag and add half the brown sugar mixture. Seal and mix to coat pork. Refrigerate for 30 minutes, turning once. Reserve remaining sauce.

Drain the pork and discard the marinade. Heat oil in large skillet over medium heat. Cook the pork for about 3 minutes. Add the onion, carrots, and green pepper. Sauté until pork is tender and the vegetables are browned and tender. Add garlic and ginger. Add the reserved sauce and bring to a boil. Cook for one minute. Add the pineapple and heat through.

Serve over rice and topped with fried noodles.

Serves 4.