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Sweet-&- Sour Pork or Sweet-&-Sour Chicken Drumsticks


Sweet-&-Sour Pork

Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6


·       1 1/2 pounds pork shoulder

·       1 Tablespoon vegetable or canola oil

·       1 teaspoon salt

·       dash of pepper

·       1 8-3/4 ounce can pineapple tidbits (sweetened)

·       1/2 cup BBQ sauce

·       1 Tablespoon cornstarch

·       1 medium bell pepper, cut in strips

        Cooked Rice


Cut into bite-sized pieces then brown in hot oil. Season with salt and pepper.

Drain pineapple and reserve syrup. Add water to syrup to make 3/4 cup. Pour syrup mixture and BBQ sauce over the browned pork. Cover and simmer 40-45 minutes until tender.

Blend cornstarch with 2 tablespoons of cold water. Stir into meat mixture. Cook and stir until thickened.

Add pineapple and pepper; heat through.

Serve over cooked rice.

You may use a larger can of pineapple to increase sauce. Another option is to use cubed pineapple instead of tidbits.

Sweet-&-Sour Chicken Drumstick

Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to "ordinary" grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.


1/2 teaspoon freshly grated orange zest

1/4 cup orange juice

1/4 cup water

3 tablespoon honey

1 tablespoon cider vinegar, divided

1/2 teaspoon salt, divided

1/4 teaspoon ground coriander

1 teaspoon cornstarch

1/4 cup chopped fresh mint

8 chicken drumsticks, (about 2 pounds), skin removed, trimmed

1/4 teaspoon freshly ground pepper



Step 1
Preheat grill to medium. (No grill? See Broiler Variation, below.)

Step 2
To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.

Step 3
Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side. Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)





Author:   jkimball  Last edited by:  mccrow  Version:  1  Language: English  Category:   Views: 157

 Rates:  0  Rating:      

Picture: Sweet-&-Sour Drumstick Source:

First of all, I really like the idea of substituting pork for chicken, which is altogether a healthier option. If any improvements were to be made, I would try to replicate this with a chicken breast or white meat tenders. 

For the wine pairing, I would assume that something light, white, and fruity (specifically citrus) would pair well; optimal choices being Gewurtztraminer or Pinot Gris. Tsingtao and Sapporo beer are also always an excellent choice with Asian and Asian-inspired foods.

This recipe could be served in an Asian-fusion restaurant or potentially a more modernized mom and pop cafe. 

 I would be fairly willing to purchase this item. I think that, for an entree, this should be priced at around $10 and served with rice and vegetables/fruit. This is approximately a 50% markup on the cost of the food and preparation.

-M.C. Crow