Cantonese Sweet and Sour Pork
Step away from that takeout menu. There’ll be no reason to dial up delivery once you get a bite of my take on traditional sweet and sour pork. The tender vegetables, juicy pork and flavorful sauce are delicious over rice.
—NANCY TEWS ANTIGO, WI
PREP: 20 MIN. • COOK: 7 1/2 HOURS • MAKES: 6 SERVINGS
1 can (15 ounces) tomato sauce
1 medium onion, halved and sliced
1 medium green pepper, cut into strips
1 can (4 1/2 ounces) sliced mushrooms, drained
3 tablespoons brown sugar
4 1/2 teaspoons white vinegar
2 teaspoons steak sauce
1 teaspoon salt
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 tablespoon olive oil
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice
1. In a large bowl, combine the first eight ingredients; set aside.
2. In a large skillet, brown pork in oil in batches. Transfer to a 3- or 4-qt. slow cooker. Pour tomato sauce mixture over pork. Cover and cook on low for 7-8 hours or until meat is tender.
3. Add pineapple; cover and cook 30 minutes longer or until heated through. Serve with rice.