Recipe by ladypit
We love this at my house! It is adapted from "Crazy Plates" and is how we use up leftover cooked pork.
Top Review by Mustang Sally 54269
Tasty recipe. Be careful though, lower fat doesn't mean it's lower in calories, sugar or carbs. For me those are on the high side so in an effort to cut those back I reduced the amount of cooked rice, brown sugar & pineapple chunks. I liked the addition of the chili powder so I sub'd Thai sauce for some of the pineapple juice (also be careful, if you change serving amts you'll have to manually adjust the amt of juice in the directions). Quick & easy & yummy recipe that is great for using left-over pork roast. Thanks for sharing.
- 1 1⁄4 lbs cooked pork, cubed
- 2 teaspoons grated ginger
- 1 clove minced garlic
- 1 1⁄2 cups chopped green peppers
- 1 1⁄2 cups chopped carrots
- 1 cup chopped onion
- 2 (8 ounce) cans pineapple chunks, undrained
- 1⁄4 cup ketchup
- 1⁄4 cup vinegar (white or rice)
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1⁄2 teaspoon chili powder
- 4 cups hot cooked rice (brown or white)
Directions See How It's Made
- Spray a pan with cooking spray.
- Once hot add the ginger and garlic and move it around a bit until they too are hot.
- Add the pork and stir fry until the meat and the spices have blended and the pork is hot.
- Remove the pork from the pan and keep it warm.
- Spray again and add the green pepper, carrots, and onions.
- Cook and stir for about 5 minutes or until the vegetables are tender.
- Drain the pineapple and reserve 1/2 cup of the juice.
- In a small bowl mix the 1/2 cup juice with the ketchup, vinegar, brown sugar, soy sauce, cornstarch, and chili powder.
- Add the sauce to the pan along with the cooked pork and the pineapple chunks.
- Cook until the sauce is bubbly and thickened, and the pork and pineapple are both heated through.
- Serve over hot cooked rice.