Wednesday, April 3, 2013

Sweet and Sour Pork

Yum
"Now you can have Chinese food at home any night of the week and you can skip the take-out."  


1 (15.25 ounce) can of pineapple chunks
2 Tablespoons canola oil
1 green pepper, diced
1 onion, diced
1 1/2-2 pounds of pork loin chops, cut into bite-size pieces
2 Tablespoons corn starch
1/2 cup light corn syrup (Karo syrup)
1/4 cup cider vinegar
3 Tablespoons soy sauce
2 Tablespoons ketchup
Prepared rice

Drain pineapple and reserve juice.  Set pineapple aside.  Stir fry green pepper and onion in canola oil until vegetables are crisp tender; remove and set aside.  In same pan, saute pork until cooked thoroughly.  Meanwhile, in a bowl stir together reserved pineapple juice, corn starch, Karo syrup, vinegar, soy sauce and ketchup.  Add to pork.  Stir in pineapple, green pepper and onion.  Bring mixture to a boil.  Serve over rice.  

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