Honey Pork Oriental
"This is my mom's recipe. Not sure exactly where she got it from, but it has been a family favorite for years. The original recipe is served over cooked rice, but my dad doesn't like rice, so he eats it over cooked egg noodles. It's great both ways. This is a great recipe that uses ingredients that you usually have sitting around in the cupboard."
photo by MsPia
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4-5
ingredients
- 2 lbs pork shoulder
- 2 tablespoons vegetable oil
- 1 envelope brown gravy mix
- 3⁄4 cup water
- 1⁄4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon garlic salt
- 4 carrots, sliced thin
- 1 medium onion, in wedges
- 1 green pepper, cut in squares
- cooked rice or cooked egg noodles
directions
- Cut pork in 1 inch squares; discard bones.
- Brown pork in oil in large skillet.
- Fry for 15-20 minutes.
- Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt.
- Add to skillet, cover, and cook 20 minutes.
- Add carrots, cook 15 minutes.
- Add onion and green pepper, cook 5-10 minutes.
- Serve over hot rice or egg noodles.
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Reviews
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This was in my crockpot all day and we couldn't wait to get to it. I used a pork tenderloin and added cornstartch at the end for a thicker gravy. It was good! BTW, we like egg noodles also. Thanks for the recipe! -
wonderfully easy to cook, tastes great. i agre on the egg noodle thing. -
Excellent recipe; the whole family is already asking when we'll have it again. The honey and soy sauce combination makes a great sauce/glaze to the pork, which turns out extremely tender. Like your Dad, we used egg noodles rather than rice. Thanks for posting. -
I really enjoyed this! I made it in my grandmothers electric skillet and it was really REALLY good! I did not change a thing..my hubby liked it, I liked it and my kids liked it!! the kid thing is HUGE! this recipe is easy and very good, I urge people to try it, it is midnight and I am thinking of seconds as we speak. Thank you for the recipe:) -
This is a delicious dish! I first made it in the 1970's. It was a prize winning recipe from a Pillsbury National Contest. I had lost my copy of the recipe...and after a search found this. Which is the exact recipe!! Thank you!!! Anyone who hasn't tried it - you will love it. Sweet with that favorite oriental flavor. Great stuff!!! It refrigerates well and is also delicious leftover too. We like it over rice.
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Tweaks
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This deserves 10 stars for being so delicious yet so simple! I just made it tonight and after the first bite I knew I would be rushing to the computer to write this review. The minor changes I made were using pork sirloin chops (they were on sale), using garlic powder instead of garlic salt, and replacing the fresh vegetables with a bag of frozen stir-fry veggies which I cooked separately and added at the end. The dish came out beautifully! Delicious, lots of flavor, and it looked as good as it tasted. This recipe made me a star at dinner tonight using ingredients I already had on hand.. THANK YOU SO MUCH for this recipe! I will make it often.
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
