Tuesday, December 18, 2012

Sweet and Sour Pork

I've made this before with chicken instead of pork.  The sauce is the main thing, along with pineapple chunks.  For veggies, I'll use practically anything that needs to be used -- broccoli, zucchini, or whatever.  This evening, I went with bell pepper and onion, and butchered a fresh pineapple, rather than having to resort to canned in juice.  Sweet and sour sauce recipe follows the picture.

Sweet and Sour Sauce (makes approx. 2 cups):
3/4 c. sugar
1/3 c. white vinegar
2/3 c. pineapple juice (or water)
1/4 c. soy sauce (preferably reduced sodium)
1 Tbs. ketchup (or tomato paste)
2-1/2 Tbs. cornstarch

Mix ingredients; they will thicken when boiled.  Add more water, if you like it thinner.  Can be made in a saucepan ahead, and stored in the refrigerator for later use. 

For the meat portion of the dish, cube it, and marinate it in soy sauce for an hour or so before starting to saute the veggies.  The meat and pineapple chunks go in after the veggies are nearly done, and the sauce at the end, after the meat has browned.  The meat will finish cooking as the sauce comes to a boil and thickens.

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