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Sweet and Sour Pork

Sweet and Sour Pork created by Nimz_

I was a very, VERY picky eater growing up. This recipe may have started me on my path to gastronomical adventures.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Cut pork into strips 2 inches long and 1/2 inch wide.
  • Brown in hot fat.
  • Add water, cover and cook in an electric skillet for 1 hour.
  • Add pepper strips, onion slices, pineapple. Saute.
  • Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce.
  • Mix and cook until slightly thickened, stirring constantly.
  • Pour over hot cooked pork, cover and simmer 10 minutes.
  • Serve over cooked rice.
  • Garnish with almonds if desired.
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RECIPE MADE WITH LOVE BY

@Rutecki Family
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@Rutecki Family
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"I was a very, VERY picky eater growing up. This recipe may have started me on my path to gastronomical adventures."
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  1. Nimz_
    Sweet and Sour Pork Created by Nimz_
    Reply
  2. Nimz_
    The sauce for this recipe is just excellent and so full of flavor. I used rice vinegar because it is not as strong as regular vinegar and I like it better in recipes like this. Flavors blended just perfect. The only reason this is not a 5 star for me is the long cooking time for the pork. It just didn't make sense to me. Next time I made this I'll brown the meat and proceed making the rest of the recipe. I saw no benefit in the long cooking time. I used chicken stock instead of the water and had to keep adding because the liquid evaporated. I used a regular skillet with a tight fitting lid. There was no temp on the electric skillet method. I will definitely add some garlic to this for extra flavor. Thanks for sharing your recipe. I'll make this again Made for PAC Spring 2010
    Reply
  3. Nimz_
    The sauce for this recipe is just excellent and so full of flavor. I used rice vinegar because it is not as strong as regular vinegar and I like it better in recipes like this. Flavors blended just perfect. The only reason this is not a 5 star for me is the long cooking time for the pork. It just didn't make sense to me. Next time I made this I'll brown the meat and proceed making the rest of the recipe. I saw no benefit in the long cooking time. I used chicken stock instead of the water and had to keep adding because the liquid evaporated. I used a regular skillet with a tight fitting lid. There was no temp on the electric skillet method. I will definitely add some garlic to this for extra flavor. Thanks for sharing your recipe. I'll make this again Made for PAC Spring 2010
    Reply
  4. Rutecki Family
    I was a very, VERY picky eater growing up. This recipe may have started me on my path to gastronomical adventures.
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