Prep 30 mins
Cook 1 hr 30 mins
We love this recipe. Serve it over cooked rice.
- 1⁄4 cup shortening
- 2 cups water
- 2 chicken bouillon cubes
- 1⁄2 teaspoon salt
- 3 (20 ounce) cans pineapple chunks, drained with juice reserved
- 3⁄4 cup brown sugar
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 3⁄4 cup white vinegar
- 1 1⁄2 teaspoons salt
- 2 green bell peppers, cut into 1 inch long strips
- 1⁄2 cup thinly sliced onion
- 3 lbs lean and boneless pork loin, cut into 2 1/2 inch strips
- Slice the pork into 2 inch by 1/2-inch strips.
- Melt the shortening in a large frying pan or skillet over medium heat.
- Add pork and cook, stirring constantly, until pork browns.
- Add water, bouillon cubes and 1/2-teaspoon salt.
- Mix well and cover; simmer until tender, about 1 hour.
- In a medium saucepan, combine brown sugar and cornstarch.
- Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt.
- Cook over medium heat, stirring occasionally, until thickened.
- Add sauce-cooked pork; mix well.
- Stir in pineapple, green pepper and onion.
- Cook over low heat until vegetables are tender, about 20 minutes.
Oh, how I hate to write negative reviews, but for some reason, this recipe just did not work out for me. I followed the recipe to the letter, except I added a few sliced carrots to the onion and pepper, and used apple cider vinegar and a bit more than was called for. I browned the pork in my Dutch Oven, added the water and bouillon cubes, covered it, then set in a 350-degree oven to braise for an hour. I then added the sauce and all the vegies and pineapple, and let it go in the oven for another 20 minutes, and when I went to taste it, I was sorely disappointed. Even the extra tablespoon of cornstarch I added to the sauce did not give it the body it needed, and the flavor was bland. I tried adding more salt, even strainin out the sauce and reducing it down, but nothing worked. So, I'm exactly where I was before, knowing I love sweet and sour pork and not knowing how to make it yet. Sorry. I am willing to take suggestions as to what I did wrong, but for now, this is as good as I can make this recipe work.
We really liked this. I ended up cooking mine a little too long and it was too dry but the flavor was still excellent! I ended up using only 1.5 cans of the pineapple itself, but the juice from all 3 - seemed like pineapple overkill otherwise. I also did not have green peppers or onions on hand but used red peppers and dehydrated onion flakes and it was still delicious! Bonus: My local grocery store sells pre-sliced pork for stir fry that worked perfectly and took out a large portion of the work.
Kimmie, Excellent recipe! Didn't have any pork so I used chicken breasts cut up. We really enjoyed it. Had it on Chow Mein noodles. Terrific. Looking forward to it with pork. Thanks. Dottie5