This recipe works equally well with chicken and pork. It’s a fuss-free, lightened up version of the classic Chinese takeout dish. Serve over your rice of choice for soaking up the access sauce.
To make this #dinnerdoneby9am I prepare the sauce in the morning and chop and prep the meat, fruit and veggies. I keep them all separate and refrigerate all day. Then I stir them all together just prior to baking and serving.
Sweet and Sour Sauce
-1/2 cup pineapple juice
-1/2 cup ketchup
-1/2 cup brown sugar
-1/4 cup apple cider vinegar
-1/4 cup water
-1 Tbsp soy sauce
-1/2 tsp red pepper flakes
-1 Tbsp sesame oil
-2 cloves garlic, minced
-1 inch chunk ginger, minced
-1 Tbsp cornstarch, mixed with 1 Tbsp water
Pork and Veggies
-1 pound lean pork, trimmed of excess fat and cut into bite sized pieces
-1 pineapple, peeled and cored and cut into bite sized pieces
-1 green pepper, cut into bite sized pieces
-1 red pepper, cut into bite sized pieces
In a small bowl, whisk together pineapple juice through red pepper flakes and set aside. Heat sesame oil in a small pot, over medium heat. Add garlic and ginger, saute 1 minute. Pour pineapple juice mixture into pot and bring to a simmer. Whisk in cornstarch mixture, reduce heat and simmer 3 minutes, or until sauce thickens. Remove sauce from heat and cool at least 15 minutes.
In a greased 13 x 9 pan combine pork, chopped pineapple, bell peppers and cooled sauce. Stir well. Bake at 400 for 30 minutes, stirring once halfway through. Serve immediately over your favorite rice.
