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Pineapple Pork Chop Suey

By: Eva Doucet

"From Bathurst, New Brunswick, Eva Doucet shares this sweet-and-sour entree that combines tender pork, tangy pineapple, crunchy water chestnuts and colorful pepper strips. 'It has superb flavor, and friends love it,' she writes."

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 tablespoons all-purpose flour, divided
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon pepper
1 pound pork chop suey meat
2 tablespoons vegetable oil
1 (20 ounce) can pineapple chunks
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon chili sauce
1 small green pepper, julienned
1 (8 ounce) can sliced water chestnuts, drained
1 cup canned bean sprouts
Hot cooked rice

Directions

In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over medium-high heat, stir-fry pork in oil for 5-7 minutes or until no longer pink.
Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork. Add green pepper, water chestnuts, bean sprouts and pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over rice.