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Rate this recipe 4.6/5 (55 Votes)


  • 2 lbs or less lean pork
  • 1 clove garlic
  • 3 slices ginger
  • 1 large onion
  • 1 green pepper
  • 1 red pepper
  • 1 can pineapple chunks in syrup
  • 6 oz jar pickle relish
  • 1/2 cup cider vinegar
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 3 tbsp. corn starch
  • 1/2 cup water
  • 1/4 cup olive or vegetable oil



Step 1

Dice pork in even pieces, brown on all sides and cook over low flame until done.

In a large sauce pan heat oil, add sliced onions, peeled garlic cut in pieces (as big or small as you like) peppers and ginger to the pan. Stir fry but do do not burn garlic.

Add sugar and vinegar, soy sauce and salt. When the peppers begin to soften, add the pineapple (syrup and all) and pickle relish. Mix cornstarch in water, add to mixture in pan.

Cook until it thickens. Add pork and any juice in pan. Adjust seasoning. Serve with hot rice.

I plan to use this recipe with diced, left over pork roast. Cook the vegetables and sauce ingredients then add pork and heat through.

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