Print This Recipe Written by Chacha on Jun 6th, 2012 in Chinese, Pork, Pork Tenderloin, Recipe | No Comments

Recipe courtesy Skip Davis


  • 1 lb. pork shoulder, trimmed of fat and cut into 1″ cubes
  • 1/4 c frozen apple juice concentrate, thawed
  • 1 tsp. grated fresh ginger
  • 1 tsp. minced garlic
  • 1 c pearl onions
  • 1 medium sweet red pepper, diced
  • 1 green bell pepper, diced
  • 1 tbsp. cornstarch
  • 2 tbsp. reduced-sodium soy sauce
  • 1 tbsp. apple cider vinegar
  • 1 small 8 ounce can un-sweetened pineapple chunks
  • 1 tbsp. packed brown sugar



Combine the apple juice concentrate, ginger and garlic. Mix well. Pour mixture into zip top plastic bag. Add the pork cubes. Cover and refrigerate for 30 minutes, turn occasionally to coat.

Spray a 10″ no-stick skillet with cooking oil and place over medium-high heat until hot. Add the onions, red peppers and green peppers. Cook, stirring, for 3 minutes, until crisp-tender.

Add the pork and marinade. Cook, stirring, for 5 minutes, until the pork is no longer pink in the center. Insert the tip of a paring knife into 1 cube to test for doneness.

Place the cornstarch, soy sauce and vinegar in a medium bowl. Whisk until smooth. Stir in the pineapple (with juice) and brown sugar. Place mixture into the skillet with the pork and vegetables. Bring to a boil. Cook, stirring frequently, for 3 minutes, or until the sauce thickens. Serve the sweet and sour pork over rice.

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