Sweet and Sour Pork
Sweet and Sour Pork is a homemade version of a classic, made with lightly breaded and pan-fried pork, veggies and pineapple in a tangy sauce.
Servings: 4 servings
Ingredients
Meat
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pound pork tenderloin cut into bite-size chunks
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/2 cup cornstarch
- 1/2 cup vegetable oil, for frying
Sauce
- 3/4 cup chicken broth
- 1/3 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon kosher salt
- 1 tablespoon soy sauce
- 2 green onions, chopped, with green and white parts separated
- 1 tablespoon cornstarch
- 1 1/2 tablespoons water
Stir-Fry
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 white onion, cut into 1-inch pieces
- 1/4 pineapple, cut into 1-inch chunks
Instructions
- In a small bowl, whisk together the marinade: water, sesame oil, soy sauce, garlic powder, and onion powder.
- Add the pork chunks to a large bowl with a lid or a large ziplock bag. Pour in the marinade and stir or squish to combine, then set aside for 20 minutes to marinate.
- While the meat marinates, make the sauce in a small bowl by combining the chicken broth, ketchup, apple cider vinegar, sugar, garlic, ginger, salt, soy sauce and the white parts of the green onions. Whisk well.
- In a separate bowl, combine the cornstarch and water, then set both aside.
- Once the meat has had a chance to absorb the flavors of the marinade, sprinkle with 1/4 teaspoon salt and a pinch of black pepper. Add 1/2 cup cornstarch and shake well until each piece of meat is evenly coated with a light layer of cornstarch.
- Heat the oil in a large skillet or cast iron pan over medium-high heat. When the oil is hot, add the meat in a single layer. Let it cook without moving or stirring the meat for 2-3 minutes until nicely browned on the bottom. Flip each piece of meat with tongs and cook on the other side for another 2-3 minutes until nicely browned and the meat is cooked through. Transfer to a plate.
- There should be about 1 tablespoon of oil left in the bottom of the pan from cooking the pork. If not, add a little more oil. Add the peppers and onions to the pan and stir-fry over medium-high heat for 1 minute.
- Add the pineapple and sauce and let this cook until the sauce comes to a simmer. Give the cornstarch and water mixture another good stir, then drizzle this slurry over the vegetables and sauce, stirring until the sauce has thickened slightly.
- Return the pork to the pan and toss with the sauce, vegetables, and pineapple until everything is coated in the sauce. Sprinkle with the reserved green parts of the chopped green onions and serve with rice.
Notes
You can use a can of pineapple chunks, if needed, but there is a noticeable difference in the flavor of the finished dish. We definitely prefer fresh pineapple, when available.
Nutrition
Serving: 4g | Calories: 588kcal | Carbohydrates: 50g | Protein: 25g | Fat: 33g | Saturated Fat: 24g | Cholesterol: 74mg | Sodium: 928mg | Potassium: 714mg | Fiber: 2g | Sugar: 28g | Vitamin A: 716IU | Vitamin C: 65mg | Calcium: 30mg | Iron: 2mg
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