I am a HUGE fan of Chinese food. Now, I don’t know if this actually qualifies as Chinese food, but it’s my attempt at an interpretation of a version of something that I absolutely love and craved like crazy when I was pregnant!
Have you ever had Sweet and Sour Pork? I have. A LOT. Every place does it different, but my first introduction to Sweet and Sour Pork is still something I remember. I was a teenager and had never had it before. I did the whole, “Eww, I don’t want it” and got the classic, “Just try it”. I tried it and fell in love. The original that I had was battered and deep-fried pork, sweet and sour sauce, pineapple and green pepper. So today this is my interpretation. I should note that there is no actual Sweet and Sour sauce. I don’t even have a clue how to make that and I wanted to keep it easy and simple. So … here we go!
Now do you see why I call it Sweet and Sour Pork without the Sweet and Sour? This is just a quick and healthy version of a beloved favorite. Try it for yourself and let us know if you miss the Sweet and Sour sauce. I bet you won’t!
Ingredients
- 1/2 Smithfield Garlic and Herb Pork Sirloin, cubed into 1/2 inch cubes
- 1/3 cup Teriyaki sauce
- Half a can of chunk pineapple (or fresh depending on the season)
- 1 Green Pepper, sliced into pieces
Instructions
- I started off with half of a Smithfield Garlic and Herb Pork Sirloin.
- Cube the Sirloin into cube size pieces. Wait, does that even make sense? Oh well.
- Place in a large wok or deep pan with a bit of oil on medium high heat.
- Cook for about 8 minutes.
- Add about half of the Teriyaki sauce.
- Cook for about 5 minutes.
- Add pineapple, green pepper, and the remaining Teriyaki sauce.
- Cook until all ingredients are cooked through.
- Serve on top of or alongside rice.
