"Pork cubes braised in a tangy honey, ginger and soy sauce. Carrots, onions and bell pepper give this simple, savory dish a healthy veggie finish. Yum!" — CHRISTYJ
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boneless pork loin, cubed
1 (.75 ounce) packet
dry brown gravy mix
red wine vinegar
carrots, sliced thin
onion, cut into 6 wedges
green bell pepper, chopped
I like to experiment and add this and that, and while this recipe is wonderful just as it is, you can still play with it. First...I don't use wine vinegar, but white vinegar works just fine. Also, instead of just green pepper, I use 1/2 each red, yellow and green. Makes it very colorful. Also, try adding sliced mushrooms, sliced water chestnuts or bamboo shoots...and definately double the sauce! I serve this over Egg Fried Rice which you can also find the recipe for here, and it is a meal people won't soon forget. Just a great recipe.
Well, it was just ok. I cooked according to directions (plus added bamboo shoots, mushrooms). Pork was plenty tender; had to remove pork early and not simmer for 30 min, but only 15-20. Felt that the taste was slightly too ginger-ish and a little salty, although once put on sticky rice was much better. Next time I will use less ginger and a lower salt soy sauce.
My husband and I really enjoyed this recipe. It had a nice flavor a little sweeter then I anticipated.The only thing I did differently was shorten the cooking time and cut back on the oil. There is no need to cook the pork that long. I served it over rice.
I loved this recipe however I did change somethings...which was more on accident...i ended up using terriaki sauce instead of soy sauce and i too doubled the sauce and tried it on rice than a second time w/noodles..its also really good w/either chicken or pork!
We all liked it, even the picky eaters. I added a can of drained water chestnuts which was nice, bamboo shoots or bean sprouts would be a good addition as well. My husband said he thought it could have used more sauce, but my son and I thought it was just right by the original recipe.
This was a fantastic recipe and the fact that it was so simple just made it even better. However I did make a few changes: I used fresh chopped garlic and ginger instead of garlic salt and ground ginger. This made it taste even more oriental and with a much more refreshing taste. And instead of using gravy mix, I just added two tsp corn starch (dilluted in water) and added this while the liquid is simmering in the wok/pan. This recipe is now a staple in my kitchen and will keep on making it for years to come!
Awesome dinner idea! We used a whole green and red pepper chopped and took the advice by adding some bamboo shoots. We served over rice...we were all delighted with this dish. Can't wait to pass this one on to my mom! Thanks Christine!
This was both excellent and easy! With 4 young children it can be hard to find something all will like. But I found it in this recipe. Served over white rice this dish is a great mid-week delight. I even made the sauce a day before and it turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Pork Oriental
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 675
** Calories from Fat: 355
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