Sweet & Sour Pork
"Another one for your Chinese Menu or great for a quick solo dish.
A little sweetness with a light "pucker" & you don't need that heavy greasy batter.
Switch the pork for chicken, fish or shrimp if you like."
photo by FrenchBunny
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1⁄2 cup water
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- 1⁄4 red bell pepper
- 1⁄4 cup unsweetened pineapple chunks
- 1⁄8 teaspoon salt
- 1 teaspoon cornstarch
- 8 ounces pork tenderloin
directions
- Thinly slice the bell pepper & pork.
- Combine water, vinegar, sugar & cornstarch.
- Heat pan or wok until crazy hot then add a little oil of your choice.
- Lay pork pieces flat in pan & season with salt & cook mostly on one side to get some nice brown color then turn over to finish cooking.
- As soon as you turn your pork, add bell pepper & pineapple, give your sauce a quick whisk to get the cornstarch up from the bottom then add the sauce to the pan.
- Stir for 30 to 60 seconds until the sauce has thickened & serve.
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Reviews
-
This was such a fast recipe to put together. Flavor was okay but seemed to be missing something for me just not quite sure what though. My DD really enjoyed this with some fried rice. Thanks for sharing your recipe Captain_67
RECIPE SUBMITTED BY
Dave S.
alt, PA
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I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too!
Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line.
Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America.
After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great.
Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar.
CHEERS & BEERS,... Captain
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