Skillet Pork Recipes

Hawaiian Pork

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Yield: 6 to 8 servings


Sweet and Sour Sauce

  • 1/2 cup cider vinegar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup cornstarch
  • 2 tablespoons soy sauce

Pork and Vegetables

  • 2 pounds lean boneless pork (such as shoulder or butt), trimmed of excess fat and cut into 3/4-inch cubes
  • 1 egg, beaten
  • 1/2 cup cornstarch
  • 6 tablespoons vegetable oil
  • 1 small green bell pepper, cut into 1-inch squares
  • 1 small red bell pepper, cut into 1-inch squares
  • 1 small onion, cut into wedges, layers separated
  • 1/4 pound Chinese pea pods (snow or sugar peas); or 1 package frozen Chinese pea pods, thawed and drained



  1. Stir all ingredients together. Set aside.

Pork and Vegetables

  1. Dip pork cubes in beaten egg; drain briefly and roll in cornstarch to coat lightly; shake off excess.
  2. Place a wok over high heat. When wok is hot, add 2 tablespoons of the oil.
  3. When oil is hot, add half the pork; stir fry until evenly browned (5 to 7 minutes).
  4. Lift pork from wok and set aside.
  5. Repeat to brown remaining meat, adding more oil as needed.
  6. Add remaining oil (about 2 tablespoons) to wok.
  7. Add bell peppers and onion; stir fry until vegetables are tender-crisp to bite (about 2 minutes).
  8. Add pea pods, then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.

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