Feed Me: Sweet and Sour Pork

If it were my choice I would eat Chinese Food everyday, however my waist line would not appreciate it. I have found and modified a sweet and sour pork recipe that is super light and helps to get those cravings out of the way. The recipe does not deep fry anything and the sauce is pleasant and tangy. It is also an easy recipe to cook during the week.


Sherry Wine


Soy Sauce


1lb Pork

Pineapple Juice

White Vingegar

1 Onion Pineapple Pieces


Cut pork into cube size pieces. Combine 2 TBS of Sherry, 1/2 Tsp Pepper, 2 TBS Soy, 1 Tsp Sugar. Mix together then pour over pork and make sure all of the pieces are coated. Place in fridge for 30 min. *Sometimes I leave it over night.

In a separate owl mix 4TBS Pineapple Juice, 2 TBS Ketchup, 1Tsp White Vinegar, 4 TBS Soy Sauce, 2 Tsp Sugar and set a aside.

Cut up any vegetables that you desire. I usually choose onions and mushrooms. Bell peppers would be good too, but I would stay away from carrots or any green vegetables. Cook the vegetables in oil until they are tender. Remove the vegetables to a bowl.

Add pork mixture and cook until golden brown or finished. Pork should be cooked trough with no pink color. Make sure not to over cook.

Add vegetables with the pork. Pour mixed sauce over the pork and veggies.

Add a few pineapple chunks and simmer for 2 min. Make sure you are mixing so it all gets coated with the sauce.

Serve over hot rice, enjoy!


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