Monday, 17 June 2013

Sweet & Sour Pork

Sweet & Sour Pork

4 Boneless Pork Chops, cut in 1" pieces 
2 Tbsp Cooking Sherry
2 Tbsp Soy Sauce
1 tsp Sesame Oil
1/2 cup Flour
2 Tbsp Cooking Oil
Salt & Pepper
1 cup Chicken Broth
1/3 cup Sugar
1/3 cup Rice Vinegar
2 Tbsp Cornstarch
1 Tbsp Soy Sauce
2 Sweet Red Peppers, sliced
2 Sweet Green Peppers, sliced
1 medium Onion, halved & sliced
1 stalk Celery, thinly sliced
1 & 1/2 cup Baby Carrots
1 can (8 oz) Pineapple Tidbits (undrained)

In a bowl, add sherry, 2 Tbsp soy sauce & sesame oil with the pork chunks. Let marinade for 20 minutes. 

In a separate bowl, mix flour, salt & pepper. Coat marinaded pork chunks with flour mixture and fry in 2 Tbsp cooking oil until browned on all sides. Add Veggies and cook for 5 minutes until everything is cooked but crisp. Add any remaining marinading sauce and pineapple (with juice) and let cook while making the sauce.

In a bowl, mix chicken broth, sugar, rice vinegar, cornstarch, and soy sauce. Add to meat & veggies. Cook until sauce is thick.

Great with rice or chow mien noodles and an Asian Salad. Can substitute chicken or beef for pork.

For big cook days I usually marinade the pork and freeze. If you want to use this as a slow cooker meal it's possible to put just the meat & sauce in a bag & freeze and for the meal, cook (8 hour on low) with the veggies only in for the last few hours, but I personally don't think the finished product is as good with the slow cooker.

A healthier alternative to ordering Chinese take out with all that red dye!

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.


For more great food ideas check out my Recipes page

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