My recipes for Sweet and Sour Pork call for putting a cornstarch batter on the pork and then shallow or deep fat frying it. This is messy and not particularly good for you. So, I decided to modify it and make a recipe where you just stir fry the pork.
• 500 grams/1 pound boneless pork loin or pork sirloin cut into 1/2 to 3/4 inch chunks.
• 1 can (398 ml/14 oz) pinapple chunks
• 50 ml/1/4 cup white vinegar
• 50 ml/1/4 cup brown sugar
• 50ml/1/4 cup ketchup
• 50 ml/1/4 cup light soy sauce
• 30 ml/2 tablespoons cornstarch
• 375 ml/1 1/2 cup green pepper, 3/4 inch cubes
• 375 ml/1 1/2 cup onion, 3/4 inch cubes
• green onion, chopped (for garnish)
I started by mixing the sweet and sour sauce. I mixed the liquid from the canned pineapple, the vinegar, the brown sugar, the ketchup, the soy sauce and the cornstarch together. I then heated over medium heat, stirring until it thickened. Set aside.
Next, I cut my pork, onions and peppers to size.
Then I heated a tablespoon of oil in my wok and cooked the pork in two batches until browned and cooked through. I took the pork out and put it on a plate. I stir fried the peppers and onions for 2-3 minutes and then added the drained pineapple and the cooked pork. I stir fried another 2-3 minutes. I added the pork and sauce and lowered the heat to simmer until the sauce was heated through.
I sprinkled chopped green onion over the top and served it with rice.
This was OK. It really reminded of the bland sweet and sour pork served in westernized Chinese restaurants. The sauce had the sweet and sour counterpoints but could use some jazzing up. However, there was no problem with not frying the pork in fat. I won’t from now on.
So, this was a good meal but I can do better with the sauce.
The Old Fat Guy