Sweet and Sour Pork

1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
1 tablespoons vegetable oil
1 can (20 ounces) pineapple chunks in juice
3/4 cup water
1/4 cup vinegar
1 tablespoon soy sauce
1/4 cup brown sugar
1/2 teaspoon salt
1 T sweet chili sauce
2 tablespoons cornstarch
2 tablespoons water
1/2 cup thinly sliced onion
1 green pepper, cut in thin strips
1 package baby portabella mushrooms, sliced
2 cups hot cooked rice (white, brown or wild rice)
Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender.

While pork mixture is simmering, in a separate pan, sauté onions, green peppers and mushrooms until tender. Set aside to add in later.

In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, and previously sautéed veggies. Cover and simmer sweet and sour pork for a couple of minutes longer, or until heated through. Mix in the sweet chili sauce (more than the recommended amount can be added for a bit more kick if desired). Serve sweet and sour pork over rice.
 Printed from www.grocerylane.net