Hawaiian Pork

No Photo


Sweet and Sour Sauce

  • 1/2 cup cider vinegar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup cornstarch
  • 2 tablespoons soy sauce

Pork and Vegetables

  • 2 pounds lean boneless pork (such as shoulder or butt), trimmed of excess fat and cut into 3/4-inch cubes
  • 1 egg, beaten
  • 1/2 cup cornstarch
  • 6 tablespoons vegetable oil
  • 1 small green bell pepper, cut into 1 inch squares
  • 1 small red bell pepper, cut into 1 inch squares
  • 1 small onion, cut into wedges, layers separated
  • 1/4 pound Chinese pea pods (snow or sugar peas) or 1 package frozen Chinese pea pods, thawed and drained


  1. Sweet and Sour Sauce: Stir all ingredients together. Set aside.
  2. Pork and Vegetables: Dip pork cubes into beaten egg; drain briefly and roll in cornstarch to coat lightly; shake off excess.
  3. Place a wok over high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add half the pork; stir fry until evenly browned (5 to 7 minutes).
  4. Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed. Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir fry until vegetables are tender-crisp to bite (about 2 minutes).
  5. Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.

Yield: 6 to 8 servings

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!