Sunday, September 27, 2009

Sweet and Sour Pork

Here's a very yummy recipe by the ladies of Cook Yourself Thin.  This is the very first recipe I made from their show.  My hubby came home one day and caught me watching the show.  They were making Sweet and Sour Porkchops.  He was so impressed by the recipe that he went to the store and bought all the ingredients.  We made this dish together.  It was so delicious, it has become a staple in our kitchen.  After that, I had to buy the book.

I like this dish because it doesn't raise my blood sugar too much.  I think it's better than a similar Chinese takeout dish.  The most amazing thing of all, it introduced me to bell peppers.  I never liked peppers but this dish made them awesome.  I have modified the original recipe a bit.

Please note, the key to this recipe is to leave all the cut up bits "chunky."  This gives the dish a really nice "mouth feel."  Also, when you add the pork, JUST LEAVE IT!  Arrange it in a single layer and let it cook before you start moving it.  This will create a wonderful crust on the meat.  You can tell when it is ready to turn when you can see the edges are getting cooked.   Okay, here we go.

You will need:

1 tablespoon of dry sherry
1/4 teaspoon of pepper
2 tablespoons of low-sodium soy sauce
1 1/2 teaspoons brown sugar
1 pound of boneless porkchops cut into 1-inch cubes
2 tablespoons of pineapple juice
1 tablespoon ketchup
1/2 teaspoon white vinegar
3 tablespoons of canola oil
1 red onion, peeled and cut into 1-inch cubes
2 (1 orange and 1 yellow or any ones you like) bell peppers cut into 1-inch cubes
Brown Rice (I use Uncle Bens Microwavable brown rocks!)

Combine the sherry, pepper, 1 tablespoon of the soy sauce, and 1/2 teaspoon of the brown sugar in a bowl.  Add the pork cubes and toss until well coated.  Let this marinate in the refrigerator.  I add a little more soy sauce if it looks like the pork needs more coating.

Next, mix the pineapple juice, ketchup, vinegar, the rest of the soy sauce, and the remaining teaspoon of the brown sugar in a bowl until combined. 

Heat a tablespoon of oil (I use a little more) in a large nonstick skillet over medium heat.  I have a wonderful electric skillet which I recommend every cook have.  Add the onion and cook until browned and a little crisp.

Add more oil and add the peppers.  Stir until browned but still crisp.  Transfer to a dish.

Add a bit of oil again if needed.  Cook the pork cubes in a single layer.  LEAVE THEM ALONE AND LET A CRUST FORM.  Turn over after about 1 1/2 minutes.  Return the onion and peppers to the pan, add the pineapple juice mixture and stir.  Cook an additional 2 minutes.   Serve over brown rice.   Enjoy!!


  1. Looks great! Can't wait to see what else you two are cooking up together!

  2. Try bell peppers in asian stir-fry, yummy!!!!