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Sweet and Sour Shredded Pork

Sweet and Sour Shredded Pork

Sweet and Sour Shredded Pork

I must add another chapter to: What To Do With Leftover Pork Roast.  The roasts have been on sale for amazingly low prices (claims my P.S.).  I’ve gotten comfortable with cooking them in the crockpot and producing moist, melt in your mouth pork goodness.  I just need to find new ways to use the leftovers since there are only two of us eating these 4-5 lb roasts!

I did some blog surfing and found a sweet and sour recipe that sounded interesting.  The recipe used a slightly different cut of pork but that wasn’t a problem.  I used 2 lbs of shredded pork and found I needed a little more sauce than the recipe produced.  I’ve adjusted the recipe below to reflect the proportions I used.

Sauté carrots for several minutes then add onion and bell pepper. Sauté for several minutes until the onion is just beginning to turn translucent.

Sauté carrots for several minutes then add onion and bell pepper. Sauté for several minutes until the onion is just beginning to turn translucent.

I heated a pot with a drizzle of oil and fried the carrot slices for several minutes to give them a head start.  I added the bell pepper and onion and let them sauté until the carrots were beginning to turn translucent.  I wanted some texture left in the vegetables so I didn’t sauté them for long.  Maybe 3-4 minutes.

Whisk together sauce ingredients

Whisk together sauce ingredients

In a bowl I measured the ketchup, rice vinegar, pineapple juice, soy sauce, chili oil and seasonings.  I whisked until it was mixed well then poured the liquid into the pan. I added the shredded pork and stirred well and that’s when I decided I wanted more sauce.  I was going to serve the sweet and sour pork over white rice.  I added a little more of the sauce ingredients which is reflected below, as I mentioned above. As I let the sauce come to a gentle bubble I turned to the pineapple chunks.

Stir in caramelized pineapple

Stir in caramelized pineapple

In a separate skillet I had heated the butter and brown sugar until melted, then stirred in the drained pineapple chunks.  I let them cook until they were slightly caramelized, about 8 minutes.  You could omit this step but the caramelization on the pineapple chunks made this sweet and sour pork unique and delicious!  I realized I should have caramelized the pineapple first so that the vegetables simmering in the sauce didn’t get mushy on me. They didn’t get mushy this time, but I revised the recipe so that it didn’t happen in the future.

Add sauce to pot and bring to a bubbling boil. Stir in cornstarch slurry and stir until sauce thickens

Add sauce to pot and bring to a bubbling boil. Stir in cornstarch slurry and stir until sauce thickens

My sauce was bubbling so I mixed the cornstarch and water into a slurry and stirred it into my pot. I stirred until the sauce thickened then reduced the heat to low. My rice had been done for awhile and was sitting, covered, waiting.

Simmer until meat is heated through

Simmer until meat is heated through

After stirring the white ends of the green onions into the sweet and sour meat and sauce I served it over a mound of white rice.

Stir in whites of green onion

Stir in whites of green onion

I garnished the dish with another sprinkling of green onions and dinner was served.

Heat for several minutes and serve over rice

Heat for several minutes and serve over rice

The meal was excellent: just the right amount of sweet and sour in the sauce to bring together the flavors of the meat and vegetables in each bite. I’ve always been a fan of sweet and sour Asian dishes and this was right on par. It was a great way to use up some leftover shredded pork.

Sweet and Sour Shredded Pork

Sweet and Sour Shredded Pork

Sweet and Sour Shredded Pork

  • Servings: 4- 6
  • Difficulty: easy
  • Print

Ingredients

  • 20 ounce can pineapple chunks
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • drizzle of oil
  • 1/4 cup sliced carrots
  • 1 red bell pepper; diced
  • 1 onion cut into chunks
  • 1 cup ketchup
  • 1 cup rice vinegar
  • pineapple juice drained from pineapple chunks
  • 1 teaspoon soy sauce
  • 1/4 teaspoon hot chili oil
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon minced garlic
  • 2 lb pork arm roast; roasted and shredded
  • 1/4 cup green onions; chopped (the green ends)
  • 2 tablespoons cornstarch dissolved in 1/4 cup cold water
  • 2 cups white rice: prepare according to package directions

Directions

  1. In a skillet melt butter and brown sugar over medium heat. Stir in drained pineapple chunks and sauté until pineapple is lightly browned and caramelized. Set aside.
  2. In a large skillet heat oil and sauté sliced carrots for 4-5 minutes, stirring occasionally. Add bell pepper and onions and sauté for several minutes until onions just begin to turn translucent. The vegetables should still have some texture, crunch.
  3. Whisk ketchup, rice vinegar, pineapple juice, soy sauce, chili oil, pepper flakes and garlic. When blended, pour over vegetables in skillet. Heat until bubbling.
  4. Increase heat to medium high and stir in pork.  When sauce is bubbling, make a slurry with the cornstarch and water and stir into the sauce.  Stir until sauce has thickened.  Stir in whites of green onions and serve over rice if desired.  Garnish with more green onions.

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