Submitted by:
Attributed to: Mary Horn
Category: Pork
Description:
A delicious recipe for sweet n sour pork that is best served with fried rice
Prep time: 15 min
Total time: 35 minutes
Servings: 4
Difficulty rating: 3
Ingredients:
1 20 Ounce can pineapple chunks, in own juice
3 Tablespoon cornstarch
1/2 Cup Karo syrup (light or dark)
1/4 Cup cider vinegar
3 Tablespoon soy sauce
2 Tablespoon ketchup
4 Tablespoons cooking oil
1 Green pepper, cut in 1" squares
1 Onion, cut in thin wedges
1 Clove garlic, minced
3 Butterfly pork chops, cut in 3/4" squares
Special tools/utensils needed: wok
Instructions:
Drain pineapple, reserve juice.
In bowl stir together: pineapple juice, cornstarch, karo syrup, vinegar, soy sauce, and ketchup
In wok, heat cooking oil over high heat, and add green pepper, onion, and garlic; stir fry for 2 minutes, or until tender and crisp.
Remove vegetables from wok and stir fry pork in 3 separate batches for 3 minutes each batch, setting cooked pork aside with vegetables after each batch.
Drain all oil from wok except 1 tablespoon
Return pork to wok, add pineapple juice mixture, pineapple chunks and green pepper mixture.
Stirring constantly, bring to boil and boil on high heat for 1 minute, or until thickened.