Communicable Disease Safety Plan

Apples with Sweet and Sour Pork

Apples with Sweet and Sour Pork

With pork and apples as a base, this dish can be varied with different colored peppers, pineapple cubes, broccoli or carrots.


  • 500 g (1 lb) boneless pork loin, cut into cubes
  • 30 mL (2 Tbsp) canola oil
  • 2 apples, unpeeled, cut into wedges
  • 1/2 medium onion, cut into wedges
  • 1 red or green bell pepper, chopped
  • 15 mL (1 Tbsp) cornstarch
  • 60 mL (1/4 cup) brown sugar
  • 80 mL (1/3 cup) apple cider vinegar
  • 160 mL (2/3 cup) water
  • 125 mL (1/2 cup) ketchup


  1. Preheat oven to 375° F (190° C).
  2. In skillet, heat oil over medium. Add pork and brown until almost cooked through. Remove from heat and transfer to a large casserole dish sprayed with cooking oil. Add apples, onions and peppers and set aside.
  3. In medium saucepan, combine brown sugar and cornstarch. Stir in vinegar, water and ketchup. Cook over medium-high heat until boiling and beginning to thicken. Remove from heat and pour over pork-apple mixture.
  4. Cover dish and bake for 40 minutes or until apples are soft but keep their shape.
  5. Serve over steamed rice. Accompany with a salad or green vegetables.

Recipe provided courtesy of:
BC Tree Fruits