Forget one-note dishes that lack flavor. Let our sweet and sour pork in its tart, tangy pineapple sauce be your new dinnertime front-runner.
- 4 tablespoons low sodium soy sauce, divided
- 1 small bunch green onions, white and green parts chopped, divided
- 1 tablespoon fresh grated ginger
- 4 large cloves garlic, grated, divided
- 1 pound pork tenderloin, shoulder or thick-cut boneless chops, cut into 1-inch pieces
- 3 cups vegetable oil for frying, plus 2 tablespoons for sauteing
- 1 cup cornstarch
- 1/2 cup chopped sweet onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2/3 cup chopped fresh pineapple
- 4 tablespoons tomato paste
- 1/2 cup rice vinegar
- 1/2 cup packed light brown sugar
- 1/4 cup water
- 1 tablespoon sesame seeds
- In a large bowl, mix together 2 tablespoons soy sauce, half of the chopped scallions, the ginger, and 2 cloves of grated garlic. Add the pork pieces and toss until they’re thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour.
- In a heavy-bottomed saucepot or Dutch oven, heat about 4 inches of oil over medium heat until it reaches 350°F. You’ll know the oil is ready when you place the handle of a wooden spoon in it and it bubbles immediately.
- Place the cornstarch in a large bowl. Remove the pork pieces from the marinade and dredge them in the cornstarch until liberally coated. Working in batches, fry the pork until golden brown and cooked through, about 3-4 minutes. Set the fried pork aside on a plate lined with paper towels to absorb any excess oil.
- Place a large skillet over medium heat, add the remaining 2 tablespoons of oil, and swirl to coat the pan. Add the remaining garlic and saute until very fragrant, about 1 minute.
- Add the onions and peppers and cook until crisp-tender, about 2 minutes, then add the pineapple and cook for 1 additional minute, stirring occasionally.
- Stir in the tomato paste, rice vinegar, brown sugar, water, and remaining soy sauce, and bring the mixture to a boil. Add the fried pork and remaining green onions and toss to coat everything in the sauce.
- Divide the pork, veggies, and sauce among plates, garnish with the sesame seeds, and serve.
- Category: Pork
- Method: Stovetop
- Cuisine: Chinese
Keywords: sweet and sour, pork, ginger, garlic, soy sauce