Sweet and Sour Pork

If you love sweet and sour chicken then you’ll love this version with pork. In addition to the typical chunks of pineapple you will also find bell peppers in the mix.

Originally I had wanted to share some sort of BBQ recipe today or at least a BBQ-related side dish.You may think the reason behind this plan was to prepare for the upcoming grilling holiday that is Memorial weekend and while that is not entirely incorrect, it is not my original thought process. The real reason why my mind had been lingering upon BBQ is because I’m heading back to Memphis for the annual Memphis in May World Championship BBQ Festival! It is my favorite festival and therefore a great reason for me to return for the first time since departing the first week of February.

Although today’s recipe is not BBQ, it is pork and that’s halfway there. This one pan stir fry is easy to prepare making it great for dinner tonight. It’s just like sweet and sour chicken except with pork and some bell peppers. Mine was served with a side of corn on the cob which is a bit unusual but hey, when it’s spring time you do not turn down fresh sweet corn!

One year ago: Ground Turkey Sloppy Joes with Hoisin and Cilantro

Two years ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans

SWEET AND SOUR PORK

Serves 4-6

Ingredients:

2 Tbsp canola oil

1/4 cup onion, chopped

4 boneless pork chops, cut into bite-sized pieces

1 (15.5 oz.) can pineapple chunks

1/2 cup corn syrup

1/4 cup white vinegar

2 Tbsp ketchup

2 Tbsp soy sauce

1 clove garlic, minced

2 Tbsp cornstarch

1/2 cup sliced bell pepper

2 cups cooked white rice

Directions:

1. In a large skillet, heat oil over medium-high heat. Add onion and cook until tender, about 5 minutes. Add pork and cook until browned. Add pineapple, corn syrup, vinegar, ketchup, soy sauce and garlic. Bring to a boil then reduce to a simmer for 10 minutes.
2. In a small bowl whisk the cornstarch in 2 tablespoons of water. Add to the pork mixture along with the bell pepper. Cool for 2 minutes, stirring constantly. Serve immediately over rice.

Source: Adapted slightly from Pat Leven.