This Sweet and Sour Pork dish is not your typical Chinese restaurant version. The restaurant version usually has the pork battered and fried then covered in a thick "orange" glaze. I tried to make my version much healthier by omitting the deep frying step all together and just concentrating more on making a savory sweet and sour sauce to cook the pork in. My kids went nuts when I gave them each a "taste test" and wanted me to give them more on a plate to eat before the rice was finished cooking to serve dinner. I would say they liked it. : )
Here are some of the ingredients used in my sauce:1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Shao Hsing Wine or Sherry ( you can omit this if you do not have either)
1/4 cup apple cider vinegar
1 Tbs of Sesame Oil
1 cup of the pineapple juice from a can of pineapple chunks (set chunks aside)
3-4 Tbs of brown sugar *see note
1 Tbs of Chili Sambal or Dry red chili flakes to taste
Mix all the ingredients together and set aside until later.
Note: I have to confess, I lost count when I was adding the sugar (blame it on the kids running around). I believe I added only 3Tbs so start with that and taste before adding the 4th Tbs. : )
Cut 2lbs of lean pork ( I used pork loin) into one inch cubes or slices. Marinate pork for 15-30 minutes with 1 tbs each of grated garlic and grated ginger.
Note: You can substitute chicken, frozen cooked meatballs (store bought or homemade) for the pork.
Also grate 2 more Tbs of grated ginger and 1 Tbs of grated garlic and set aside until later
In a large wok or pan, heat 3Tbs of canola oil on high heat. Once the oil is heated, add the marinated pork and fry about 2-3 minutes.
Add the grated garlic and ginger from earlier and black pepper to the pork and fry about 3-4 minutes.
Add the Sweet and Sour Sauce you made earlier to the pan. Stir well. Lower the heat to medium and allow the pork to cook for about 15 minutes. This step is important because it allows the sauce to really flavor the pork all the way through.
Next thicken the sauce with a cornstarch slurry (1Tbs of cornstarch mixed with 3 Tbs of cool water). Stir well. Once the sauce begins to thicken, add any color of bell pepper you like. Allow to cook for 2-3 minutes so the pepper are tender crisp.
Turn the stove off and add the chunks of canned pineapple and stir into the dish.
Serves 6-8 people. Serve with Rice. Enjoy.
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