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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Eleanor Dunbar of Peoria, Illinois stirs up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. TIP: âServe it over hot rice, chow mein noodles or both,â she suggests. Ingredients:
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 |
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 tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Yield: 4 servings.
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