It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is SWEET & SOUR PORK OVER RICE from KAREN’S KITCHEN!!

It may be Friday the 13th, but there’s nothing scary about this recipe. In fact, you can’t go wrong with this one. You can even use chicken, instead of pork, if you prefer that version. Pour it over rice or noodles. It’s a crowd-pleaser because it’s so tasty. 

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 720 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SWEET & SOUR PORK OVER RICE
[From Karen’s Kitchen]
[Serves 4-6]

1-1/2 lbs. cubed pork
2 T. vegetable oil
salt & pepper to taste
4 tsp. cornstarch
3/4 cup vinegar
1 cup brown sugar
1/2 cup catsup
1 tsp. soy sauce
1 can pineapple chunks with juices
1 medium bell pepper, diced into bite-sized pieces
1 can bean sprouts (with water)
1 can water chestnuts (with water, diced) (optional)
Hot cooked rice (or noodles)

Simmer everything (covered) in a saucepan, except pineapple, water chestnuts, and bell pepper, for 30 minutes on the stove, stirring occasionally to prevent scorching. Add pineapple, water chestnuts, and bell pepper chunks. Cook 10 minutes* more. Serve over hot rice or noodles.

NOTE: *I prefer my veggies to be tender, not al dente, so I might cook a bit longer than that additional 10 minutes until I get what I want.

I love water chestnuts, so they go into the pot if I have them. I like the additional crunch.

When you’re ready to serve, if the juices are too thin, make a small slurry of water and cornstarch to thicken to your taste. You can eliminate the water from the water chestnuts and bean sprouts. I just like plenty of “gravy” for my rice. 🙂

FINAL NOTE: This recipe translates to chicken very easily. I recommend thigh meat because it doesn’t dry out as fast as white meat, although if your family loves breast meat, go for it. Maybe cut the breast chunks a bit bigger so they don’t cook too fast.

Happy Eating!