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Chinese Sweet and Sour Pork Salad

1/4 c Ketchup
1/4 c Apple juice
2 tb Apricot fruit spread
1 tb Apple cider vinegar
1 t Minced ginger
3/4 lb Boneless pork loin chops, cut into 3/4-inch cubes
1 lb Package frozen snow peas or 1 c Fresh, rinsed and ends trimmed
1 (8 oz can pineapple chunks, drained
1 (5 oz) can sliced water
Chestnuts, drained
2 Carrots, shredded


In a small saucepan over medium heat, cook ketchup, juice, fruit spread, vinegar and ginger, stirring constantly, until spread has melted and sauce is slightly thickened, about 2 to 3 minutes. Coat a nonstick skillet with nonstick cooking spray and heat over medium-high heat for 1 minute. Add pork; saute until lightly browned and almost cooked through, about 6 minutes. Reduce heat to medium.

Add peas and cook just until peas are crisp tender, about 5 minutes.

In a bowl, combine pork mixture, pineapple, water chestnuts and sauce. Add carrots and toss. Serve warm or chilled. Makes 4 servings.


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