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Category: Pork
Prep Time: Cook Time: Total Time:
1 1/2 lbs pork shoulder, cubed
1 medium onion, sliced
1 (8 oz) can pineapple chunks, juice reserved
1/2 cup ketchup and packed brown sugar
1/4 cup apple cider vinegar
Water mixed with reserved pineapple juice to equal 3/4 cup total liquid
1 tbsp soy sauce
2 tsp red pepper flakes
2 tbsp lemon juice
3-4 tbsp vegetable oil, divided
2 tbsp minced ginger
2 tsp minced garlic
3 tbsp cornstarch
2 tbsp sherry
2 tsp Essence
1 small green bell pepper, cut into 1 inch pieces
1 (6 oz) pkg frozen pea pods
Steamed rice
1/4 cup chopped green onions, garnish
In a bowl, combine pineapple juice combine with water, ketchup and next 4 ingredients. In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce heat and simmer, stirring, until the sugar dissolved, for 2-5 minutes.
In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2-3 minutes. Remove from heat.
Season the pork cubes with the essence. Saute in a large skillet. Heat 1 tbsp oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2-3 minutes. Remove and drain on paper towels.
Return skillet to high and add remaining oil, swirling to coat the sides. Add the vegetables and cook, stirring until wilted, about 1-2 minutes. Reduce heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, cook, stirring, until warmed through, about 1 minute. Remove from the heat and adjust the seasoning to taste. Serve with rice. Garnish with green onions. Serve
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SWEET AND SOUR PORK
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Category: Pork
Prep Time: Cook Time: Total Time:
1 1/2 lbs pork shoulder, cubed
1 medium onion, sliced
1 (8 oz) can pineapple chunks, juice reserved
1/2 cup ketchup and packed brown sugar
1/4 cup apple cider vinegar
Water mixed with reserved pineapple juice to equal 3/4 cup total liquid
1 tbsp soy sauce
2 tsp red pepper flakes
2 tbsp lemon juice
3-4 tbsp vegetable oil, divided
2 tbsp minced ginger
2 tsp minced garlic
3 tbsp cornstarch
2 tbsp sherry
2 tsp Essence
1 small green bell pepper, cut into 1 inch pieces
1 (6 oz) pkg frozen pea pods
Steamed rice
1/4 cup chopped green onions, garnish
In a bowl, combine pineapple juice combine with water, ketchup and next 4 ingredients. In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce heat and simmer, stirring, until the sugar dissolved, for 2-5 minutes.
In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2-3 minutes. Remove from heat.
Season the pork cubes with the essence. Saute in a large skillet. Heat 1 tbsp oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2-3 minutes. Remove and drain on paper towels.
Return skillet to high and add remaining oil, swirling to coat the sides. Add the vegetables and cook, stirring until wilted, about 1-2 minutes. Reduce heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, cook, stirring, until warmed through, about 1 minute. Remove from the heat and adjust the seasoning to taste. Serve with rice. Garnish with green onions. Serve
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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