More Great Recipes: Pork

Sweet and Sour Pork

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Member since 2007

Serves | Prep Time | Cook Time


½ cup packed brown sugar
½ cup cider vinegar
½ cup ketchup
1½ teaspoons soy sauce
¾ pound boneless pork loin cut into 1”cubes
2 tablespoons canola oil
1 medium onion cut into chunks
2 medium carrots, sliced (microwave 2 minutes before adding)
1 medium green pepper cut into 1” pieces
½ teaspoon minced garlic
¼ teaspoon ground ginger
1 (8-ounce) can pineapple chunks, drained (reserve juice for cornstarch thickener)
2 teaspoons cornstarch for thickening

1. In a small bowl, combine the brown sugar, vinegar, ketchup, and soy sauce; blend well.

2. Pour half of marinade into a 1-gallon Ziploc bag; add pork. Seal bag and turn to coat all pieces; refrigerate for 30 minutes (set remaining marinade aside). Remove pork from marinade (save marinade for sauce).

3. In a large skillet, cook pork in oil for 3 minutes. Add onion, carrots, green pepper, garlic, and ginger; sauté until pork is no longer pink. Add all reserved marinade; bring to a boil and cook for 1 minute. Stir in the pineapple.

4. Combine cornstarch and reserved pineapple juice; add to thicken.

5. Serve with rice.

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