Sweet and Sour Pork

This dish is special to me because our oldest son wanted to make dinner the other night and this is what he chose.  He knows that he and his brothers love these types of dishes and he thinks stir frys are such a fun way to eat their vegetables.  (He’s right!).  He found a recipe, brought it to me and asked if I could get the ingredients for him.  After looking at it and knowing what he likes, I knew we would make a few adjustments, but I went shopping and got everything on his list.  When he got home from school, we talked about some of the adjustments that I thought we would need to make.  Some were minor, some were major, but we planned the whole thing out ahead of time and I tried my best to explain the reasonings.  He also got the opportunity to do some real-life math!  (Win for me….not so much for him!  Haha)

The dish was a hit.  All the boys loved it.  The one thing they said is that they would maybe add sugar snap peas for next time, but I can leave the veggie mix up to you!

Jackson's Sweet & Sour Pork

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 1/3 cups packed brown sugar

1 1/3 cups cider vinegar

1 1/3 cups ketchup

1/4 cup soy sauce, I use gluten-free

2 pounds pork loin, cut into bite-size pieces

2 tablespoons canola oil

1 large onion, diced

4 medium carrots sliced 1/4 inch thick

2 green peppers, diced large

2 tablespoons garlic, fresh, minced

2 teaspoons ground ginger

1/2 teaspoon crushed red chili flake

16 ounces pineapple chunks or tidbits, drained

For Serving:  Hot Cooked Rice, Toasted Coconut (my boys favorite), Cilantro


In a large bowl, whisk together the brown sugar, cider vinegar, ketchup, and soy sauce.  Remove 2 cups and set aside.  Add the pork loin to the remaining mixture and stir until evenly coated.  Let marinade for 30 minutes to 1 hour before cooking.

In a large pan, heat the canola oil over high heat until shimmering.  Drain the pork from the marinade and fry in the oil until cooked through.  Add the onion and carrots.  Cook until tender, about 5-8 minutes.  Add the green pepper, garlic, ginger, chili flake, pineapple, and the reserved 2 cups of marinade.  Bring to a simmer and cook for 10-15 minutes.   Serve over hot rice.  Enjoy!  (top with coconut or cilantro if desired)





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