Sweet Sour Pork N Onions Recipes

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SWEET AND SOUR PORK III



Sweet and Sour Pork III image

My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.

Provided by PAM_1

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h

Yield 4

Number Of Ingredients 23

1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
¼ teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
½ cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
¼ teaspoon salt
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
¼ cup water

Steps:

  • Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
  • Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
  • Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
  • Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
  • In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g

SWEET-AND-SOUR PORK



Sweet-and-Sour Pork image

After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 can (14 ounces) pineapple tidbits
2 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/3 cup water
1/3 cup ketchup
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 medium onion, chopped
2 tablespoons canola oil
1 green pepper, cut into thin strips
Hot cooked rice
Sesame seeds, optional

Steps:

  • Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 25g protein.

SWEET AND SOUR PORK



Sweet and Sour Pork image

Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 9

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, cut into 1-inch squares
1 cup Kikkoman Sweet & Sour Sauce
1 (8 ounce) can pineapple chunks, drained

Steps:

  • Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
  • Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
  • Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
  • Add pineapple chunks; cook and stir only until pineapple is heated through.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g

SWEET AND SOUR PORK



Sweet and Sour Pork image

Provided by Alton Brown

Categories     main-dish

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 20

2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes

Steps:

  • In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
  • Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
  • In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
  • In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

SWEET AND SOUR PORK



Sweet and Sour Pork image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 28

2 tablespoons vegetable oil
1/2 cup sliced onions
1/2 cup sliced green peppers
1/2 cup sliced red peppers
1 quart peanut oil
1/3 cup cornstarch
1/3 cup flour
1/2 cup pineapple in 1/4-inch dice
1/2 cup pickled shallots
1 tablespoon sesame oil
1 egg white
1 tablespoon Shaosing wine
2 teaspoons light soy sauce
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch
1/4 teaspoon salt
1 pound boneless loin of pork
5 tablespoons sugar
1/2 teaspoon salt
1/2 cup rice wine vinegar
1/4 cup tomato sauce
2 tablespoons light soy sauce
2 tablespoons Shaosing wine
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 1/2 teaspoons minced ginger
1 tablespoon cornstarch
2/3 cup canned chicken broth

Steps:

  • In 2 tablespoons vegetable oil, stir fry the sliced onions, sliced green peppers, and sliced red peppers. Cook them for 2 minutes, or until softened.
  • In another wok put a quart of peanut oil and heat it to 365 degrees. In a shallow bowl mix together 1/3 cup each cornstarch and flour. Dredge meat pieces in flour mixture. Add meat to wok. Deep fry pork until crunchy brown, about three minutes. Transfer meat with a slotted spoon to paper towels to drain.
  • To the wok with the stir-fried vegetables add the pineapple dice, the pickled shallots, and the sauce. Simmer for one minute, then add the meat. Simmer until heated through. Add 1 tablespoon sesame oil and serve immediately.
  • To make the marinade: In a bowl combine the first 6 ingredients and whisk them together. Cut the pork into 1-inch cubes, and with the flat side of a cleaver or a meat pounder, lightly pound the cubes to loosen fibers. Add meat to marinade and toss to coat. Let the meat marinate, covered and chilled, for 1 hour.;
  • To make the sauce: In a bowl combine the sugar, salt, rice wine vinegar, tomato sauce, light soy sauce, and Shaosing wine. To a heated wok add the vegetable oil, minced garlic, and minced ginger. Stir fry 30 seconds. Add sauce ingredients from bowl and bring to a simmer. Stir in 1 tablespoon cornstarch dissolved in 2/3 cup canned chicken broth. Simmer mixture until lightly thickened, then keep it warm.;

SWEET AND SOUR PORK RECIPE BY TASTY



Sweet And Sour Pork Recipe by Tasty image

Here's what you need: pork, salt, corn flour, egg, corn flour, oil, oil, garlic, green bell pepper, red bell pepper, pineapple, white caster sugar, rice vinegar, ketchup

Provided by Evelyn Liu

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 14

½ lb pork, chopped into bite size pieces
1 teaspoon salt
1 teaspoon corn flour
1 egg
1 cup corn flour
2 ½ cups oil
2 tablespoons oil
2 teaspoons garlic, crushed
½ green bell pepper, chopped
½ red bell pepper, chopped
⅔ cup pineapple
¼ cup white caster sugar
¼ cup rice vinegar
2 tablespoons ketchup

Steps:

  • In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
  • Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
  • In a medium-sized saucepan, heat the oil to 350˚F (180°C).
  • Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
  • For the sauce, place a frying pan over a medium heat and add the oil.
  • Sauté the garlic until fragrant, then fry the peppers until soften.
  • Add in the pineapple and warm thorough.
  • Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
  • Add the pork to the frying pan and coat everything evenly with the sauce.
  • Serve top with sesame seeds.
  • Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
  • Enjoy!

AUTHENTIC SWEET AND SOUR PORK



Authentic Sweet and Sour Pork image

This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.

Provided by Chelsea

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h5m

Yield 2

Number Of Ingredients 14

8 ounces pork loin
1 teaspoon rice wine
⅔ teaspoon salt, divided
1 pinch monosodium glutamate (MSG)
½ cup chicken stock
¼ cup cornstarch, divided
2 ½ tablespoons white sugar
2 tablespoons vinegar
⅔ teaspoon soy sauce
2 eggs
1 ¼ cups vegetable oil for frying
3 cloves garlic, minced
1 (3/4 inch thick) slice ginger, minced
4 spring onions, finely chopped

Steps:

  • Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
  • Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
  • Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
  • Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
  • Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
  • Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
  • Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 35.2 g, Cholesterol 235.1 mg, Fat 21.1 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 1223.7 mg, Sugar 16.9 g

HOMEMADE SWEET-AND-SOUR PORK



Homemade Sweet-and-Sour Pork image

I stir up a homemade sauce for this colorful combination of tender meat, crunchy vegetables and tangy pineapple. Serve my sweet-and-sour pork over hot rice, chow mein noodles or both. -Eleanor Dunbar, Peoria, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 1-inch cubes
1 tablespoon canola oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green pepper, cut into 1-inch pieces
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1 can (8 ounces) pineapple chunks, drained
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.

Nutrition Facts : Calories 389 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 490mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 3g fiber), Protein 24g protein.

EASY SWEET AND SOUR PORK



Easy Sweet and Sour Pork image

This is a quick-and-easy recipe - and it comes in mighty handy at the end of a busy work day! I enjoy collecting cookbooks and am always looking for new ideas. I found this one in a magazine, and my family really liked it.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 can (20 ounces) pineapple chunks in natural juices, liquid drained and reserved
1/2 cup water
1 tablespoon cornstarch
3 tablespoons soy sauce
1 teaspoon vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 pound boneless pork loin, cut into thin strips
2 garlic cloves, minced
1 teaspoon ground ginger
2 medium carrots, sliced thin
1 medium onion, cut into wedges
1 green or sweet red pepper, sliced thin
2 cups snow peas, trimmed

Steps:

  • Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside. , In a skillet or wok, heat oil on high. Stir-fry pork until it is no longer pink. Add garlic and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add pepper, snow peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve immediately.

Nutrition Facts :

PORK TENDERLOIN WITH SWEET AND SOUR ONIONS, GOLDEN RAISINS, AND CAPERS



Pork Tenderloin with Sweet and Sour Onions, Golden Raisins, and Capers image

This recipe for pork tenderloin, courtesy of Tom Colicchio, is a wonderful dish to serve your family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 4

Number Of Ingredients 11

1/2 cup golden raisins
1/2 cup hot water
4 tablespoons olive oil
28 red pearl onions (about 6 ounces), peeled
2 medium bulbs fennel, halved lengthwise, cored, thinly sliced lengthwise, and fronds reserved
1 teaspoon tomato paste
1/2 cup white-wine vinegar
2 tablespoons light-brown sugar
1 tablespoon capers, rinsed
2 pork tenderloins (1-pound each), trimmed and sliced crosswise into 1 1/4-inch-thick pieces
Coarse salt and freshly ground black pepper

Steps:

  • In a small bowl, mix together raisins and hot water; set aside until plump.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onions and fennel; cook until softened and translucent, about 5 minutes. Add tomato paste and stir to coat. Add vinegar and sugar and continue cooking, stirring, until sugar has dissolved.
  • Drain raisins and add to skillet; reduce heat to medium and let simmer 2 minutes. Add capers; stir to combine and set aside.
  • In a large, clean skillet, heat 2 tablespoons olive oil over medium-high heat. Season pork with salt and pepper and add to skillet. Cook, turning once, until pork is just cooked through, 2 to 3 minutes per side.
  • Add pork to skillet with onion mixture and turn to coat; transfer to a serving dish. Serve immediately, garnished with reserved fennel fronds.

QUICK HOMEMADE SWEET-AND-SOUR PORK



Quick Homemade Sweet-and-Sour Pork image

Stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. -Eleanor Dunbar, Peoria, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 1-inch cubes
1 tablespoon canola oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green pepper, cut into 1-inch pieces
1/4 teaspoon ground ginger
1/2 teaspoon minced garlic
1 can (8 ounces) pineapple chunks, drained
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the brown sugar, vinegar, ketchup, and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on all sides or until meat is lightly browned; drain. Add the onion, carrots, green pepper, and ginger. Add garlic; cook 1 minute longer. , Cover and simmer for 6-8 minutes or until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute or until heated through. Stir in pineapple. Serve with rice if desired.

Nutrition Facts : Calories 379 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 603mg sodium, Carbohydrate 49g carbohydrate (44g sugars, Fiber 2g fiber), Protein 23g protein.

PORK WITH SWEET & SOUR ONION SAUCE



Pork with sweet & sour onion sauce image

This healthy, meaty main uses lean pork fillets and is on the table in just 30 minutes - serve with your choice of grain

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

250g mixed basmati rice and wild rice
600g pork fillet , cut into 4cm-thick slices
2 tbsp coarse black pepper (freshly ground)
2 tbsp olive oil
1 large red onion , halved and sliced
150ml cider vinegar
75ml maple syrup
small bunch parsley , chopped

Steps:

  • Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.
  • Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.
  • Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.

Nutrition Facts : Calories 574 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.2 milligram of sodium

SWEET & SOUR PORK RECIPE BY TASTY



Sweet & Sour Pork Recipe by Tasty image

Here's what you need: pork shoulder, garlic, black pepper, green onion, soy sauce, vegetable oil, eggs, cornstarch, white onion, red bell pepper, green bell pepper, chopped pineapple with syrup, vinegar, sugar, ketchup, cooked white rice

Provided by Jordan Kenna

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb pork shoulder, or pork butt
2 cloves garlic, minced
1 teaspoon black pepper
¼ cup green onion
½ cup soy sauce, divided
2 tablespoons vegetable oil, plus more for frying
3 eggs, beaten
1 ½ cups cornstarch
1 white onion, chopped
1 red bell pepper
1 green bell pepper
8 oz chopped pineapple with syrup
¼ cup vinegar
¼ cup sugar
¼ cup ketchup
4 ½ cups cooked white rice, for serving

Steps:

  • Cube the pork and place in a medium bowl.
  • Add the garlic, pepper, green onions, and ¼ cup soy sauce. Toss to coat the pork. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
  • Heat about 2 inches of vegetable oil in a large pan over medium heat until it reaches 350˚F (180˚C).
  • Add the eggs and cornstarch to 2 separate small bowls. Coat the pork in the egg, then in the cornstarch. fry until crispy and golden (about 2 minutes).
  • Fry the pork in the hot oil until golden brown. Drain on paper towels.
  • Heat the remaining 2 tablespoons of vegetable oil in a clean large pan over medium-high heat. Add the onion and bell peppers and sauté until tender.
  • Once the vegetables are tender, add the pineapple and syrup. Stir for 30 seconds, then add the vinegar, remaining ¼ cup soy sauce, sugar, and ketchup. Stir constantly for 3-4 minutes, until the liquid evaporates and the sauce thickens.
  • Add the pork to the pan and toss to coat evenly.
  • Serve the pork over rice and garnish with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 737 calories, Carbohydrate 79 grams, Fat 27 grams, Fiber 2 grams, Protein 40 grams, Sugar 16 grams

SWEET 'N' SOUR SAUCED PORK



Sweet 'N' Sour Sauced Pork image

Make and share this Sweet 'N' Sour Sauced Pork recipe from Food.com.

Provided by Julesong

Categories     Pineapple

Yield 2 serving(s)

Number Of Ingredients 14

1/3 lb lean boneless pork
2 teaspoons cooking oil
1 teaspoon sesame oil
1 small carrot, cut in coins
1/2 small green bell pepper, cut in strips
2 green onions, chopped/sliced (in large or small pieces, it's up to your preference)
2 tablespoons brown sugar
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon red wine vinegar
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/2 cup pineapple chunk, drained
rice, hot cooked

Steps:

  • Place pork in a freezeable container, then partially freeze the meat (this makes it easier to slice thinly).
  • Thinly slice into bite-size strips.
  • Stovetop method, meat step: heat a skillet over high temperature, then add the cooking oil and sesame oil; saute the sliced pork, stirring often, until no longer pink, about 2 minutes.
  • Microwave method, meat step: preheat a 6 1/2-inch microwave browning dish on 100% power for 4 minutes; add the cooking oil and sesame oil to browning dish and swirl to coat the dish; add the sliced pork and microwave, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till pork is no longer pink, stirring every 30 seconds.
  • Stovetop method, vegetable step: add the carrot, sliced green pepper, and green onions and cook, stirring often, until vegetables are crisp-tender, about 5 minutes.
  • Microwave method, vegetable step: Stir in sliced carrot, green pepper strips and sliced green onion and microwave, covered, on 100% power for 2 to 3 minutes more or till the vegetables are crisp-tender; drain off liquid.
  • Stovetop method, sauce step: in a saucepan, stir together the brown sugar, cornstarch, water, red wine vinegar, soy sauce, and ground ginger; heat over medium-high until thickened and bubbly, then add the pineapple and cook, stirring, for about 1 minute or until pineapple is heated through.
  • Microwave method, sauce step: In a 2-cup measure stir together the brown sugar, and cornstarch; stir in the water, red wine vinegar, soy sauce and ground ginger; microwave, uncovered, on 100% power for 1 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds; stir in drained pineapple chunks and microwave, uncovered, on 100% power about 30 seconds more or till the pineapple is heated through.
  • Toss the pineapple mixture with the pork mixture and serve with cooked rice.
  • Note: I hope these instructions have been made clear for both methods! This was a recipe adoption, and I made changes to the instructions, hoping to make it a bit more understandable.

SWEET & SOUR PORK



Sweet & Sour Pork image

My grandmother made this for me on Valentine's Day when I was a child. Now I make it for my children on Valentine's. I usually make brown rice or rice noodles and add thinly sliced Bok Choy to up the vegetable intake. I've never had leftovers. -Barbara Hinterberger, Buffalo, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 can (20 ounces) unsweetened pineapple chunks
1/3 cup water
1/3 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pound pork tenderloin, cut into 1/2-inch pieces
1 teaspoon paprika
1 tablespoon canola oil
1 medium green pepper, thinly sliced
1 small onion, thinly sliced
2 cups hot cooked brown rice

Steps:

  • Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a small bowl, mix water, vinegar, brown sugar, cornstarch, soy sauce, Worcestershire sauce, salt and reserved pineapple juice until smooth; set aside., Sprinkle pork with paprika. In a large skillet coated with cooking spray, brown pork in oil., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1 minute or until thickened. Add green pepper, onion and pineapple. Reduce heat; simmer, covered, 6-8 minutes or until pork is tender. Serve with rice.

Nutrition Facts : Calories 428 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 519mg sodium, Carbohydrate 61g carbohydrate (30g sugars, Fiber 4g fiber), Protein 26g protein.

SWEET AND SOUR PEPPER PORK



Sweet and Sour Pepper Pork image

Cubed pork loin is sauteed with bell peppers, onions, and garlic in a thick sweet and sour sauce. Serve over rice for a quick and delicious meal.

Provided by FURFNSLO

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 15

2 tablespoons vegetable oil
2 pounds pork loin, cut into 1 inch cubes
1 teaspoon Kosher salt
2 tablespoons butter
1 green bell pepper, sliced
½ onion, sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
½ cup white sugar
¼ cup white wine
¼ cup red wine vinegar
¼ cup water
3 tablespoons soy sauce
2 ½ tablespoons ketchup
1 teaspoon ground black pepper

Steps:

  • Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
  • In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 24.5 g, Cholesterol 83.6 mg, Fat 21.6 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 923 mg, Sugar 19.2 g

SWEET-SOUR PORK 'N' ONIONS



Sweet-Sour Pork 'n' Onions image

This come from Betty Crocker's New Choices Cookbook...I like this recipe well enough to post it...This is not the typical sweet and sour sauce...It's a thin sauce which seems to compliment the pork very well...

Provided by Tom Collins

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork loin chops or 4 rib chops
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium onions, cut into 1/4-inch slices
1/2 cup dry white wine (I use the broth) or 1/2 cup chicken broth (I use the broth)
2 tablespoons red wine vinegar
2 teaspoons sugar
1/8 teaspoon ground cloves
1 teaspoon cornstarch
2 tablespoons cold water

Steps:

  • Trim fat from pork chops --
  • Cook pork in 10" nonstick skillet over medium heat, turning once, until brown; drain --
  • Arrange onions on pork --
  • Mix wine, vinegar, sugar and cloves; pour over onions and pork --
  • Heat to boiling; reduce heat --
  • Cover and simmer about 30 minutes or until pork is tender --
  • Remove pork and onions; keep warm --
  • Skim any fat from the liquid in skillet --
  • Mix cornstarch and water; gradually stir into liquid --
  • Heat to boiling; stirring constantly --
  • Boil and stir 1 minute --
  • Serve sauce over pork and onions -- .

Nutrition Facts : Calories 314.6, Fat 19.9, SaturatedFat 7.5, Cholesterol 68.8, Sodium 204.9, Carbohydrate 9.1, Fiber 0.8, Sugar 4.7, Protein 18.5

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