Sweet & Sour Pork

This Sweet & Sour Pork was delicious. The sauce would be good for dipping--I might try it the next time we make egg rolls. It was a nice one pot dinner from the freezer. If you were to prepare it fresh there would be more dishes involved but it would still be worth it.

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Sweet & Sour Pork
from Freezer Meal Swap
Print Recipe

1 1/2 lbs boneless pork loin
1 Tbsp vegetable oil
1 medium green and/or red pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 (15 1/4 oz) can pineapple chunks in juice
1/4 cup firmly packed brown sugar
1/4 cup white wine vinegar (or regular vinegar)
2 Tbsp corn starch
2 Tbsp soy sauce
hot cooked rice

To make and serve the same day:
Partially freeze pork. Cut the grain into 2 1/2 x 2 1/4 inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry pepper and onion in hot oil for 2-3 minutes or until crisp tender. Remove from wok. Add more oil, if necessary. add pork; stir-fry until browned. Keep warm. Drain pineapple, reserving juice. In a small saucepan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce. Bring to boil; cook 1 minute or until thickened, stirring constantly. Return peppers and onion to wok. Stir in pineapple and thickened pineapple juice mixture. cook and stir until heated through. Serve with rice, if desired.

To freeze and eat later:
Cut across the grain into 2 1/2 x 2 1/4 inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Add pork; stir-fry until browned. Let cool and place in 1 gallon zip top bag. Drain pineapple, reserving juice. In a quart size zip top bag, add cut peppers and onions and pineapple chunks. No need to cook. Place bag in 1 gallon zip top bag. In a small saucepan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce. Bring to a boil; cook 1 minute or until thickened, stirring constantly. Let cool and pour into zip top sandwich bag. Place bag in 1 gallon zip top bag.

To eat from frozen:
Thaw all bags completely. Combine all bags in skillet or wok and heat until warmed. Serve over rice.

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