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Sweet 'n' sour pork

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Ingredients/Components

fresh pork shoulder
cornstarch - 3 Tbsp
pepper - 1/8 tsp
packed brown sugar - 1/4 c
salt - 1 tsp
frozen pea pods - 6 oz
1 can pineapple chunks - 8 oz
imported soy sauce - 1 Tbsp
small green pepper - 1 item
lemon juice - 2 Tbsp
ground ginger - 1/8 tsp
pork tenderloin - 12 oz
dry white wine or reduced-sodium chicken broth - 1/4 c
hoisin sauce - 2 Tbsp
green onion, bias cut into 1/4-inch slices - 1 item
hot cooked quick cooking brown rice - 2 c
cooking oil - 1 tsp
unpeeled kumquats, thinly sliced or 1/4 of an orange, thinly sliced - 6 item
toasted sesame seeds - 2 tsp

How to make sweet 'n' sour pork:

Cut tenderloin into 1/2-inch thick slices. In a wok or large nonstick skillet, heat oil. Add pork and cook and stir over medium-high heat for 6 to 8 minutes or until cooked through. Remove pork from wok. Reduce heat. Add white wine or broth, kumquats or orange and hoisin sauce to wok. Cook and stir 1 minute. Return pork to wok. Heat through. Stir in onion and sesame seed. Serve over rice. Makes 4 servings.

Recipe categories: Pineapple, Tropical fruits, Pork.

Rating:

3.3

Average rating: 3.3, total votes: 9

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