Sweet and sour pork is a common dish in Chinese cooking but is usually battered and deep fried. This version still has the same delicious sauce, but with a fraction of the saturated fat. I love this sauce because it’s so versatile. It can be used with chicken or shrimp as well.
- 2 pounds pork, sliced into 1 inch pieces
- 3 bell peppers, sliced
- 1 large red onion, sliced
- 1 tablespoon olive oil
- 1 cup fresh or frozen pineapple
- 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon cornstarch
Heat the olive oil in a large skillet over medium heat. Add the peppers and onions and saute for 10 minutes until soft. Add the pineapple and stir to combine. Remove the mixture from the pan and set aside. Next add the pork to the skillet (there should be some oil remaining, if not, add a little more) Brown the meat on all sides, approx 5 minutes. While the pork is cooking combine the remaining ingredients in a bowl to make the sauce. Add it into the pan along with the pepper/onion/pineapple combination. Bring the entire mixture to a boil and then lower the heat. Simmer for 5-10 more minutes until the pork is cooked through. Serve over rice.