Prep 15 mins
Cook 20 mins
I got this from A Redbook magazine over 35 years ago. We love it. It is so sweet and nice. LOL. Also great with chicken.
- Brown pork in a little hot fat.
- Drain pineapple juice; reserve.
- Combine sugar, soy sauce, cornstarch, and vinegar.
- Add to juice.
- Add to pork and cook, stirring constantly until thickened. Add pineapple, onions,and pepper.
- Cook three minutes and serve over rice.
Simple and pretty quick! Thanks for sharing-
Alright, first off the directions aren't that good, but the meal was pretty good. They forgot to mention the soy sauce needing to be added into the sauce (made modifications to directions), and they didn't tell you how to cook it. I added cucumbers, and subsituted green peppers with red bell peppers. All over I used more vegi's then normal. On the sauce: if you used two cans of sliced pineables like I did, add another 1-2 tablespoons of cornstarch. For a more chinese Taste add more soy sauce, oh yess, and some more vinager, I could hardly taste the sour. Personally, I used about 1/2 cup olive oil in a wok to start out with. With lots of stirring during the entire process: I put the meat in first on medium untill seared (used some garlic powder, onion powder and parsley) then I added the sauce and onions. I then turned it up to boiling. We added the cucumbers first cooked a little then added the red bell peppers, and at the end added the pineapple. I posted the picture of what it turns out to look like. Hope this helps.
Craving Sweet and Sour and looking for a recipe to use pork shoulder left from recipe (see review #41861) This one was good but had to guess about soy sauce, added it to the sugar,starch and vinegar. Turned out good.