Here is the recipe that I mentioned in an earlier post…it was from a Publix Family Style magazine a while back. This is the stove-top method & my changes are noted – enjoy!
Sweet and Sour Pork
1.5 pounds lean pork stew meat or pork shoulder (**I used pork chops cut into cubes)
3 T all purpose flour
1/2 t salt or to taste (**I left this out)
1/4 t pepper or to taste
1 T Canola Oil
1 Cup chopped onion (**I used the already chopped up frozen ones – a whole bag)
5 medium Carrots cut into 1/2 inch chunks (**Again I used a bag of frozen sliced carrots)
1 14.5 oz. can diced tomatoes, undrained
1/4 c. Brown Sugar
1/4 c. Apple Cider Vinegar
1 T. worcestershire sauce
2 pouches precooked rice, heated to directions (**I used a box of wild rice)
- Add flour, salt and pepper to Ziploc bag. Add pieces of pork and shake to coat. Brown meat and onions in skillet with oil.
- Add undrained tomatoes, brown sugar, vinegar, 1/2 cup water, and Worchester sauce. Simmer for about 10 min.
- Add carrots and continue to simmer for about 15-20 more minutes or until carrots are tender.
- Wisk together some flour & water (about 1/4 cup) to thicken & stir into pot. Simmer until thick & bubbly.
- Serve over rice & enjoy!
And here is a picture of the original magazine page because it just looks so yummy – especially on a cold day like today!!