Sweet And Sour Pork Recipe
Ingredients
| 1/2 cup unsweetened pineapple juice | ||
| 2 teaspoons rice vinegar or cider vinegar | ||
| Sherry | 1 Teaspoon | |
| Light soy sauce | 1/2 Teaspoon | |
| Dash hot pepper oil | ||
| Dash ground ginger | ||
| Dash ground allspice | ||
| 1 teaspoon cornstarch dissolved in 2 tablespoons of water | ||
| Vegetable oil spray | ||
| Loin pork | 12 Ounce, cut into strips | |
| 2 tablespoons minced onions and leeks, or scallions | ||
| Green bell pepper | 1/4 Cup (16 tbs), sliced | |
| Onion | 1/4 Cup (16 tbs), sliced | |
| Parsley | 2 Teaspoon, chopped | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
In a saucepan over medium-high heat, combine first seven ingredients.
When mixture is hot, stir in dissolved cornstarch.
Cook over medium heat, stirring constantly, until sauce comes just to a boil and begins to thicken.
Cover and remove from heat.
Spray a nonstick skillet with vegetable oil.
Add pork and saute until no longer pink.
Remove from skillet and set aside.
Sprinkle onion-leek combination, sliced bell peppers and onions over bottom of skillet.
Place cooked pork over vegetables and sprinkle with parsley and black pepper.
Cook 4 to 5 minutes, add sauce and serve.
When mixture is hot, stir in dissolved cornstarch.
Cook over medium heat, stirring constantly, until sauce comes just to a boil and begins to thicken.
Cover and remove from heat.
Spray a nonstick skillet with vegetable oil.
Add pork and saute until no longer pink.
Remove from skillet and set aside.
Sprinkle onion-leek combination, sliced bell peppers and onions over bottom of skillet.
Place cooked pork over vegetables and sprinkle with parsley and black pepper.
Cook 4 to 5 minutes, add sauce and serve.
Chef
