Sweet and Sour Pork Casserole is a classic Chinese takeaway recipe that you can easily make at home. The flavours are amazing and the cost is less than a takeaway. Once you have made this, cooking a full Chinese meals will come naturally. This is full of colours, flavours, textures and aromas that everyone will love. I have used pork in this recipe but chicken is a superb alternative. The combination of Pork, bright green bell peppers and pineapple chunks works so well that is often the main dish I base the meal around. Serve with Simple Egg Fried Rice, Vegetable Chow Mein, Chicken and Vegetable Spring Rolls and if pushing the boat out, Beef in Oyster Sauce.
Sweet and Sour Pork Casserole
- 2 tbsp vegetable oil 30 ml
- 1 1/2 lbs pork loin cubed, 675 g
- 2 ribs celery sliced
- 2 medium onion chopped
- 2 large green bell peppers chopped
- 1 tbsp cornstarch 15 ml
- 4 tbsp cold water 60 ml
- 2 tbsp soy sauce 30 ml
- 2 tbsp ketchup 30 ml
- 2 tbsp cider vinegar 30 ml
- 8 oz pineapple chunks (225 g) can
- Salt to taste
- ground pepper to taste
- Heat the oil in a skillet over moderate heat and saute the pork until browned on all sides.
- Transfer to a greased baking dish.
- In the same skillet, saute the vegetables until tender but not brown, about 5 minutes.
- Transfer to the baking dish.
- Add the remaining ingredients to the skillet and cook, stirring constantly, until the sauce thickens.
- Pour over the meat and vegetables and mix well.
- Bake uncovered in a preheated 350F (180C) oven for 45 minutes.