Sweet & Sour Pork

Well, thankfully our electricity was on all night, and we woke up to a nice warm house. Thank goodness for our Manitoba Hydro employees! Working all hours in crazy weather to get everyone up and running again. I know there were some without power longer than we were, but I sure hope everyone has electricity again this morning!

Today’s recipe is another one submitted by my Mom. It is for a Sweet & Sour Pork. My family isn’t into eating pork, so I have very few pork recipes on this blog. If you’ve been looking for one…enjoy this one! 🙂

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Sweet & Sour Pork

Very good served over Chinese noodles or rice. May be made ahead of time and reheated, its just as good warmed up. Sauce may also be used over ribs.

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Ingredients

• 1 lb boneless pork, fat removed
• 1 large red or green pepper
• 1 cup sliced carrots
• 1 cup sliced fresh mushrooms
• 1 clove garlic
• 3 tablespoons cooking oil
• 1/3 cup vinegar
• 1/2 cup brown sugar
• 2 teaspoons gluten-free soy sauce
• 2 tablespoons cornstarch
• 1 1/2 cups gluten-free chicken broth

Instructions

Brown pork, which has been cut into bite size pieces, in 1 Tbsp oil. Set aside.

In a large skillet, cook carrots, pepper, mushrooms and garlic in remaining oil.

Mix together vinegar, brown sugar, soy sauce and 1 cup chicken broth. Blend together. Bring to a boil.

Blend together remaining 1/2 cup chicken broth and 2 Tbsp cornstarch. Slowly add to brown sugar mixture and boil till thickened.

Add pork to vegetable mixture and pour sauce over and simmer for 15 minutes.

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