Sweet and Sour Pork

📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic, hearty sweet and sour pork recipe featuring tender strips of pork shoulder simmered with pineapple, bell peppers, and onions. This traditional dish balances savory soy and tangy vinegar with the sweetness of brown sugar and pineapple.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	75 mins	None	4 servings

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🔪 Key Equipment

• Skillet
• Knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
3 1/2 lbs	Pork Shoulder	Trimmed of fat and bone
1/2 tsp	Salt	To taste
1 tbsp	Fat or Salad Oil	For browning
3/4 cup	Water	Divided
1/2 cup	Pineapple Chunks	Drained, reserve juice
3 tbsp	Brown Sugar	Packed
3 tbsp	Cornstarch	For thickening
1/4 tsp	Ground Ginger	None
1/4 cup	Cider Vinegar	None
2 tbsp	Soy Sauce	None
1	Green Pepper	Cut into strips
1	Onion	Medium, thinly sliced

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Instructions

Step 1: Prep and Simmer

1. Trim excess fat and remove bone from the 3 1/2 lbs pork shoulder to yield approximately 1 1/2 lbs of lean meat.
2. Cut the meat into 1/2 inch slices, then into 2-inch long strips.
3. Sprinkle the meat with 1/2 tsp salt and brown in 1 tbsp fat or salad oil in a skillet.
4. Add 3/4 cup water, cover, and simmer for 1 hour until tender.

Step 2: Sauce and Finishing

5. Combine 1/2 cup pineapple juice (drained from chunks), 3/4 cup water, 3 tbsp brown sugar, 1/4 tsp ground ginger, 3 tbsp cornstarch, 1/4 cup cider vinegar, and 2 tbsp soy sauce.
6. Pour the mixture over the meat and cook until the sauce is slightly thickened.
7. Add the 1 green pepper (cut into strips), 1 medium onion (thinly sliced), and 1 cup pineapple chunks.
8. Bring to a boil and cook for 5 minutes until vegetables are tender-crisp. Serve hot.

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💡 Make-Ahead & Storage: The pork can be simmered in advance and the sauce added just before serving to maintain vegetable texture.

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Original Recipe Scan