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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I have not tried this pork. I'm posting this for safe keeping. Serve it over hot rice, chow mein noodles or both. Ingredients:
2/3 cup packed brown sugar |
2/3 cup cider vinegar |
2/3 cup ketchup |
2 teaspoons soy sauce |
1 lb 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 |
8 ounces pineapple chunks, drained |
hot cooked rice (optional) |
Directions:
1. 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.
2. 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 no longer pink. Add reserved marinade. Bring to a boil, cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
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