Sweet & Sour Pork

This is an amazingly flavor, all from scratch version of your take out favorite. Served with brown rice, it makes a delectable departure from the daily hum drum.

Ingredients:

10 oz Pork, cut into strips (I used a pork roast for cost effectiveness.)

3 tbsp Low Sodium Soy Sauce

2 tbsp White Wine Vinegar

1 Red Bell Pepper, halved and deseeded

1 Onion

1 Chili Pepper, halved and deseeded

1 can Pineapple Slices

3/4 cup Vegetable Stock

3 tbsp Ketchup

1 tbsp Honey

2 tbsp Oil

Salt and Pepper

Directions:

Cut pork into 2/3 in wide strips. Stir together soy sauce and white wine vinegar. Sprinkle half of mixture over pork, and set aside to marinate.

Cut chili and bell pepper into thin strips, slice onion. Drain Pineapple juice, reserving 5 tbsp and adding to the remaining soy/vinegar mixture. Cut pineapple slices into pieces. Set all vegetables to the side.

To the soy/vinegar mixture, add vegetable stock, ketchup and honey, mix well.

Pat meat dry and fry in oil until all sides are browned. Remove and lightly braze vegetables in same pan. Add soy/vinegar mixture and simmer for 5 minutes. Return meat to the pan and heat through, seasoning with salt and pepper to taste.