Chinese Sweet and Sour Pork


  • 3/4 lb of pork loin, cut into cubes
  • 1 tbs canola oil
  • 1 large green pepper, seeded and cut into 1 inch pieces
  • 2 medium carrots, sliced on a bias
  • 1 clove garlic, sliced
  • 1 small onion, chopped into 1/2 inch pieces
  • 1 and 1/4 cups of water
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 tbs soy sauce
  • 1/4 cup chicken broth
  • 1/4 cup cold water
  • 2 tbs cornstarch
  • 2 cups jasmine rice
  • Cook rice according to package directions. Set aside.
  • In a large saute pan or wok, using high heat, add the oil and stir fry the pork for about 4 minutes.
  • Remove the pork and drain on paper towels.
  • Add the green pepper, carrots,onions and garlic to skillet and cook for another 4 minutes, stirring constantly.
  • Drain fat from saute pan and add 1 and 1/4 cups of water, sugar, red wine vinegar, soy sauce and chicken broth along with the pork.
  • Blend 1/4 cup of cold water with the corn starch and add to the pan.
  • Bring to a boil for 1 to 2 minutes to thicken sauce. Stir until sauce thickens.
  • Serve over rice.

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