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Rating: 4.28 stars
65 Ratings
  • 5 star values: 31
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

Pork cubes braised in a tangy honey, ginger, and soy sauce. Carrots, onions, and bell pepper give this simple, savory dish a veggie finish. Yum!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Brown pork cubes for 10 to 15 minutes, stirring often.

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  • Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt in a medium bowl. Mix together and add to the skillet, stirring together with the pork. Cover the skillet and cook for about 20 minutes.

  • Add carrots and cook for another 10 minutes. Stir in onion and bell pepper and cook for 5 to 10 minutes longer. Stir all together and serve.

Nutrition Facts

381 calories; protein 28.1g; carbohydrates 32.2g; fat 15.9g; cholesterol 65.5mg; sodium 1260.1mg. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2003
I like to experiment and add this and that and while this recipe is wonderful just as it is you can still play with it. First...I don't use wine vinegar but white vinegar works just fine. Also instead of just green pepper I use 1/2 each red yellow and green. Makes it very colorful. Also try adding sliced mushrooms sliced water chestnuts or bamboo shoots...and definately double the sauce! I serve this over Egg Fried Rice which you can also find the recipe for here and it is a meal people won't soon forget. Just a great recipe. Read More
(31)

Most helpful critical review

Rating: 3 stars
07/27/2009
Well it was just ok. I cooked according to directions (plus added bamboo shoots mushrooms). Pork was plenty tender; had to remove pork early and not simmer for 30 min but only 15-20. Felt that the taste was slightly too ginger-ish and a little salty although once put on sticky rice was much better. Next time I will use less ginger and a lower salt soy sauce. Read More
(2)
65 Ratings
  • 5 star values: 31
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/04/2003
I like to experiment and add this and that and while this recipe is wonderful just as it is you can still play with it. First...I don't use wine vinegar but white vinegar works just fine. Also instead of just green pepper I use 1/2 each red yellow and green. Makes it very colorful. Also try adding sliced mushrooms sliced water chestnuts or bamboo shoots...and definately double the sauce! I serve this over Egg Fried Rice which you can also find the recipe for here and it is a meal people won't soon forget. Just a great recipe. Read More
(31)
Rating: 4 stars
08/29/2002
My husband and I really enjoyed this recipe. It had a nice flavor a little sweeter then I anticipated.The only thing I did differently was shorten the cooking time and cut back on the oil. There is no need to cook the pork that long. I served it over rice. Read More
(18)
Rating: 5 stars
08/02/2005
I loved this recipe however I did change somethings...which was more on accident...i ended up using terriaki sauce instead of soy sauce and i too doubled the sauce and tried it on rice than a second time w/noodles..its also really good w/either chicken or pork! Read More
(11)
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Rating: 5 stars
03/18/2006
This was a fantastic recipe and the fact that it was so simple just made it even better. However I did make a few changes: I used fresh chopped garlic and ginger instead of garlic salt and ground ginger. This made it taste even more oriental and with a much more refreshing taste. And instead of using gravy mix I just added two tsp corn starch (dilluted in water) and added this while the liquid is simmering in the wok/pan. This recipe is now a staple in my kitchen and will keep on making it for years to come! Read More
(8)
Rating: 5 stars
12/10/2004
We all liked it even the picky eaters. I added a can of drained water chestnuts which was nice bamboo shoots or bean sprouts would be a good addition as well. My husband said he thought it could have used more sauce but my son and I thought it was just right by the original recipe. Read More
(7)
Rating: 5 stars
07/23/2003
Awesome dinner idea! We used a whole green and red pepper chopped and took the advice by adding some bamboo shoots. We served over rice...we were all delighted with this dish. Can't wait to pass this one on to my mom! Thanks Christine! Read More
(6)
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Rating: 5 stars
05/27/2005
Delicious! I too doubled the sauce and served over sticky rice. I also used leftover pork sliced thin and cut back on the cooking time to keep the vegetables crisper. I'll definitely use this one again. Thanks. Read More
(5)
Rating: 5 stars
09/27/2002
Yum is right! This is a keeper. Didn't have pork loin so I used pork steaks and cut them into cubes. After browning the pork I poured off excess grease. Used low salt(lite) soy sauce and served this over unsalted white rice and it came out great. Next time I'll add some pineapple chunks along with with the green pepper and onion. Pork was so tender. Thanks Christine Johnson!! Read More
(5)
Rating: 5 stars
02/02/2004
This was both excellent and easy! With 4 young children it can be hard to find something all will like. But I found it in this recipe. Served over white rice this dish is a great mid-week delight. I even made the sauce a day before and it turned out great. Read More
(5)
Rating: 3 stars
07/27/2009
Well it was just ok. I cooked according to directions (plus added bamboo shoots mushrooms). Pork was plenty tender; had to remove pork early and not simmer for 30 min but only 15-20. Felt that the taste was slightly too ginger-ish and a little salty although once put on sticky rice was much better. Next time I will use less ginger and a lower salt soy sauce. Read More
(2)