Sweet and Sour Pork

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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1 ½ lb. roast pork or pork tenderloin

2 tbsp. vegetable oil

1 tsp. crushed garlic

2 onions – quartered

1 LB button mushrooms – sliced thick

1 - 8 oz can pineapple tidbits

2 stalks celery – cut in 1" cubes


1 cup firmly packed brown sugar

¼ cup vinegar

1 tsp. ginger

1 cup water

1 heaping tbsp. cornstarch mixed with a little water.

This is always a big hit at parties and buffets

Preheat Oven To: 350

Serves:  4

Serve With:  Serve over simple steamed rice with Mixed vegetable sauté or Chinese vegetable dumplings.

Cut pork into 1" cubes and brown in hot vegetable oil.  Add garlic, onions and mushrooms and sauté 2 minutes.  Add pineapple and celery and sauté 2 minutes.  Put in a casserole dish.

Mix brown sugar, vinegar, ginger and water in a medium saucepan.  Bring to a boil.

Shake cornstarch with a little water in a covered container to make a very thin paste.  Add the cornstarch mixture to the sugar and vinegar mixture and bring back to a boil to thicken.  Pour over pork and vegetable mixture and bake at 350 degrees for 25 minutes. 

Can be prepared ahead of serving and reheated