Sweet and Sour Pork

Standard

Some weeks I just don’t feel like cooking anything fancy.  Some weeks I just want to cook recipes I barely have to glance at because they are almost memorized.  This was one of those weeks. Plus my brother always says I prefer my dinner in a bowl.  And this is definitely a recipe which lends itself to throwing a little rice in a bowl, topping with the pork, and eating.

This is one of my favorite recipes from my childhood.  I once translated this whole thing into French for my high school French class.  Now that is love and devotion to a recipe.

It is an easy dinner recipe.  A little fussy with all the chopping and dredging but I don’t mind.  Plus it makes good leftovers for the next day!

Sweet and Sour Pork

As made by my mom (though she always made me dredge the pork)

 

1 lb pork, cut into cubes

4 tbsp oil

2 tbsp cornstarch

1/2 tsp black pepper

1 clove garlic, minced

1 green pepper, cut into chunks

1 onion, cut into wedges

1 tomato, cut into wedges

3/4 cup canned pineapple chunks, reserve the juice

 

For the sauce

3 tbsp vingar

1 tsp cornstarch

3 tbsp brown sugar

3/4 cup pineapple juice

2 tbsp soy sauce

Mix together the sauce ingredients and set aside.

Heat 4 tbsp of oil in a heavy skillet (or a wok if you have one). Mix the 2 tbsp of cornstarch and the pepper.

Dredge the pork cubes in cornstarch.  I find the easiest and most fun way to do this is to put the cornstarch/pepper mixture in a large ziplock bag.  Add in about half the pork and shake.  Then repeat with the rest of the pork.

Fry the pork on all six sides until brown.  Remove it from the pan but keep it warm.

Stir fry the green pepper, garlic, and onion in the same pan you used to fry the pork. Let them go for 2-3 minutes, until they are just beginning to get soft.

Add in the tomato, pineapple, and the sauce.

Cook, string every so often, until the sauce thickens and clears.

Add the pork back in and give it a minute or two to get nice and bubbling.

Serve immediately over rice.

 

Sweet and Sour Pork

1 lb pork, cut into cubes

4 tbsp oil

2 tbsp cornstarch

1/2 tsp black pepper

1 clove garlic, minced

1 green pepper, cut into chunks

1 onion, cut into wedges

1 tomato, cut into wedges

3/4 cup canned pineapple chunks, reserve the juice

For the sauce

3 tbsp vingar

1 tsp cornstarch

3 tbsp brown sugar

3/4 cup pineapple juice

2 tbsp soy sauce

 

Mix together the sauce ingredients and set aside.

Heat 4 tbsp of oil in a heavy skillet.

Mix the 2 tbsp of cornstarch and the pepper.  Dredge the pork cubes in the cornstarch mixture.

Fry the pork on all six sides until brown.  Remove from the pan but keep them warm.

Stir fry the green pepper, garlic, and onion in the same pan you used to fry the pork. Let them go for 2-3 minutes, until they are just beginning to get soft.

Add in the tomato, pineapple, and the sauce.

Cook, string every so often, until the sauce thickens and clears.

Add the pork back into the skillet and let it cook for another minute.

Serve immediately over rice.

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