1/1 Photo of Sweet and Sour Pork
weekend cooker's Note:
Red currant jelly gives this Chinese dish a nice tangy kick. Great fix-it -up week night meal.
My Private Note
Units: US | Metric
- 4 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1 (8 ounce) can unsweetened pineapple chunks
- 1/4 cup cider vinegar
- 1 (1 lb) pork tenderloin, cut into 1 inch cubes
- 5 teaspoons canola oil, divided
- 1 medium green pepper, cut into 1 inch pieces
- 1 medium sweet red pepper, cut into 1 inch pieces
- 1/3 cup red currant jelly
- 1 small onion, cut into 1 inch pieces
- 1/2 cup hot cooked rice
- 1In a small bowl, combine cornstarch, salt, pepper, and ginger.
- 2Drain pineapple reserving juice, set pineapple aside.
- 3Stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside.
- 4In a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm.
- 5In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender.
- 6Stir in pork, pineapple, and jelly.
- 7Stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened.
- 8Serve with rice.
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Nutritional Facts for Sweet and Sour Pork
Serving Size: 1 (328 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 358.7
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 1.8 g
- Cholesterol 73.7 mg
- Sodium 217.2 mg
- Total Carbohydrate 42.1 g
- Dietary Fiber 2.7 g
- Sugars 23.2 g
- Protein 25.1 g