Sweet and Sour Pork II recipe

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Ingredients

¼ cup shortening
2 cups water
2 cubes chicken bouillon
½ teaspoon salt
3 (20 ounce) cans pineapple chunks, drained with juice reserved
¾ cup brown sugar
1 tablespoon cornstarch
3 tablespoons soy sauce
¾ cup white vinegar
1 ½ teaspoons salt
2 green bell pepper, cut into 1 inch long strips
½ cup thinly sliced onions
3 pounds lean and boneless pork loin, cut into 2 1/2 inch strips

Nutrition Info

591.7 calories
carbohydrate: 50.5 g
cholesterol: 107.3 mg
fat: 28.1 g
fiber: 2.2 g
protein: 35.4 g
saturatedFat: 9.1 g
servingSize: -
sodium: 1386.6 mg
sugar: 44.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover, simmer until tender, about 1 hour.

  2. In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.

  3. Add sauce cooked pork, mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.

Recipe Yield

8 servings

Recipe Note

We love this recipe. Serve it over cooked rice.

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