SWEET AND SOUR PORK

Ingredients

Marinade

• 1 1/4 pound pork tenderloin or pork tenderloin, cut into small pieces
• 1 beaten egg
• one tablespoon soy sauce
• Sweet and sour sauce
• 1 tablespoon canola or vegetable oil
• 2 minced garlic cloves
• 1 tablespoon grated fresh ginger
• 1 cup low-sodium chicken broth
• 1/3 cup pineapple juice
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/4 cup ketchup, preferably organic ketchup
• 1/2 tablespoon Worcestershire sauce
• 1/8 – 1/4 teaspoon red pepper flakes

sautéing

• 5 tablespoon cornstarch
• one tablespoon flour
• 3 tablespoons canola oil or vegetable oil
• 2 stalks chopped celery
• 1 red pepper, chopped
• 1 yellow or orange pepper, chopped
• 1 green pepper, chopped
• 1/2 pineapple, cored and cut into pieces
• 2 Spring onions, chopped

Instructions

1. Place pork, egg and soy sauce in a bowl. medium bowl or in a resealable bag.
2. Marinate for 30 minutes.
3. In a small saucepan, heat 1 tablespoon of oil over low heat.
4. Add garlic and ginger;
5. Cook for 1 minute, stirring constantly.
6. Add chicken broth, pineapple juice, soy sauce, rice vinegar, ketchup, Worcestershire sauce and, if desired, crushed red pepper.
7. Let simmer for 10 minutes.
8. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water.
9. Add the sauce and cook over low heat until slightly thickened; 2-3 minutes
10. Combine 4 tablespoons cornstarch and flour in a large resealable bag.
11. Shake to mix.Heat 2 tablespoons oil in a heavy skillet over medium-high heat.
12. Remove the pork from the marinade with tongs.
13. Place the pork in a bag and shake until coated.
14. Remove the breaded pork with tongs, add it to the pan and cook for about 3 minutes on each side or until cooked through.
15. Place on an ovenproof rack and place the pork in the warm oven.Gently wipe the pan with a paper towel. it will be hot.
16. Add 1 tablespoon oil to the pan over medium heat.
17. Add celery and bell pepper to skillet and cook until softened, about 4 to 5 minutes.
18. Add the pineapple and cook for another 1-2 minutes.
19. Add the cooked sauce, fried pork and green onions to the pan.
20. Heat for 1-2 minutes. Serve immediately.

Notes

• If available, use fresh pineapple chunks instead of canned pineapple as they are full of flavor.
• Plan to serve quickly so that the pork is still crispy and the peppers are not soggy.
• If you like it a little spicy, add a few pinches of crushed red pepper or a few dashes of Sriracha sauce.When breading and frying pork, work in small batches. Cook the pork until golden brown, crispy and cooked through.
• You can use any color pepper. But I think variety makes the dish look more attractive.
• If you know you want to reserve a portion of the dish or another meal, remove that amount without adding the pineapple.
• Then add the pineapple just before serving the leftovers. Pineapple is very acidic and changes the texture of the meat.
• Store leftovers in an airtight container, but place the pineapple in a separate container. Combine and reheat on the stove or in the microwave on reduced power.

Thank you for following me on  Facebook & pinterest
for more recipes click here