July 17, 2012

Sweet and Sour


Boy have I got a dandy of a recipe for you fine folks today! 

I found a recipe for sweet and sour pork (could work with chicken as well) a few weeks ago and was a little hesitant to try it out.  Looking at the ingredients I didn’t have high hopes for the sauce component, which in reality will make or break any sweet and sour dish.




Well, I was pleasantly surprised and LOVED how it came out!  The base recipe was good, but I added a few more veggies (mushrooms) and a little bit of my secret ingredient:  Sweet Chili Sauce just before serving. 


It turned the sweet and sour sauce from good to wow in an instant!  I found my sweet chili sauce version (Mae Ploy) in the ethnic foods isle and it was very inexpensive.




This recipe is great for a weekend feast, but easy enough for a weeknight dinner.  Enjoy!


Sweet and Sour Pork

Print this recipe!

  • 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
  • 1 tablespoons vegetable oil
  • 1 can (20 ounces) pineapple chunks in juice
  • 3/4 cup water
  • 1/4 cup vinegar
  • 1 tablespoon soy sauce
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 T sweet chili sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 cup thinly sliced onion
  • 1 green pepper, cut in thin strips
  • 1 package baby portabella mushrooms, sliced
  • 2 cups hot cooked rice (white, brown or wild rice)


Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender.

While pork mixture is simmering, in a separate pan, sauté onions, green peppers and mushrooms until tender.  Set aside to add in later.

In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, and previously sautéed veggies. Cover and simmer sweet and sour pork for a couple of minutes longer, or until heated through.  Mix in the sweet chili sauce (more than the recommended amount can be added for a bit more kick if desired). Serve sweet and sour pork over rice.


sweet and sour porkdiploma


We ate our sweet and sour pork over wild rice and it was excellent!  It added a bit more flavor and whole grains without a lot more work.  Love that.



I had to include this picture.  I am LOVING my new kitchen curtains…they are so fun!


Have a great day!

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