Sweet and Sour Pork

Yields:	6 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	60 minutes

Be the first to add a photo of this recipe!

Ingredients

2	pounds	pork shoulder butt
1 1/4	cups	vinegar
3/4	cup	cornstarch
2	tablespoons	honey
1/4	cup	maraschino cherry	juice
2	tablespoons	soy sauce
1/4	cup	pineapple syrup
1	tablespoon	oyster sauce
1/2	teaspoon	salt
5	each	pineapple rings	chopped
1	each	sweet red bell pepper	cut in med pieces
2	tablespoons	sugar
1	each	onion	cut in medium pieces
1	x	vegetable oil	for frying

Directions

Cut the pork into irregular bite size pieces.

Place into pan with water to barely cover.

Add 4 Tablespoons of the vinegar, bring to boil, reduce heat and simmer for 25 minutes then drain.

In a bowl, add the corn starch, honey, soy sauce and oyster sauce and mix very well.

Heat the oil in a large fry pan and fry the pork pieces until brown.

Drain.

In a saucepan, add the pineapple syrup, 2/3 cup of water, sugar, salt, cherry juice, remaining vinegar and bring to a boil.

Add the pork pieces, cover and simmer for an additional 20 minutes, stirring ocasionally.

Add the pineapple pieces and vegetables 5 minutes before cooking time is up.

Serve hot.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Australian Shrimp On The Barbie

This Shrimp is sooo finger likin' good! My 3 year old son (who is very small for his age and outragously finicky) ate 2 whole kabobs by himself!!! I was shocked, and it was so easy to prepare and cook we will definatly be enjoying shrimp with other meals, it has become a regular dinner starter for us.

Reviewed by briggiem