Sweet & Sour Pork

Sweet & Sour Pork

Pineapple, tomato and pork combine in a sweet-tangy sauce in this easy, bright- flavored sweet and sour pork stir-fry. This dish does have a fair amount of acid (from vinegar, tomatoes and pineapple), which can affect the patina of your wok. So remove the food from the wok as soon as you’re done cooking, and if your wok shows any signs of rusting, reseason it (see Tips).

From EatingWell: September/October 2011
Yield: 4 servings, about 1 1/4 cups each
Active Time: 45 minutes
Total Time: 45 minutes

Ingredients

  1. 1 pound trimmed boneless pork shoulder or butt (see Tips), cut into 1/4-inch-thick bite-size slices
  2. 1 tablespoon minced fresh ginger
  3. 4 teaspoons reduced-sodium soy sauce, divided
  4. 2 teaspoons plus 1 tablespoon Shao Hsing rice wine (see Note) or dry sherry, divided
  5. 1 1/2 teaspoons plus 2 teaspoons cornstarch, divided
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon ground white pepper
  8. 1 teaspoon toasted sesame oil
  9. 2 tablespoons pineapple juice (see Tips)
  10. 2 tablespoons distilled white vinegar
  11. 1 tablespoon ketchup
  12. 1 1/2 teaspoons light brown sugar
  13. 2 tablespoons peanut oil or canola oil, divided
  14. 1/2 cup sliced carrot (1/4 inch thick)
  15. 1 small tomato, thinly sliced into wedges (about 1 cup)
  16. 1/4 cup finely chopped scallions
  17. 2 cups bite-size pineapple chunks, fresh or juice-packed canned (drained)

Preparation

  1. Combine pork, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine (or sherry), 1 1/2 teaspoons cornstarch, salt and pepper in a medium bowl. Stir in sesame oil until well combined.
  2. Combine pineapple juice, vinegar, ketchup and brown sugar in a small bowl. Stir in the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine (or sherry) and 2 teaspoons cornstarch.
  3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut (or canola) oil. Carefully add the pork in one layer. Cook undisturbed for 1 1/2 minutes, letting it begin to sear. Then, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 1 minute. Transfer to a plate.
  4. Swirl the remaining 1 tablespoon oil into the wok, add carrot and stir-fry for 30 seconds. Return the pork with any juice to the wok. Add tomato and scallions and stir-fry for 30 seconds. Swirl in the pineapple juice mixture, add pineapple and stir-fry until the pork is just cooked through and the sauce is lightly thickened, 1 to 2 minutes more.

Tips & Notes

Nutrition

Nutrition Per Serving: 312 calories; 17 g fat (5 g sat, 8 g mono); 65 mg cholesterol; 21 g carbohydrates; 19 g protein; 2 g fiber; 419 mg sodium; 465 mg potassium.

Nutrition Bonus: Vitamin C (77% daily value), Vitamin A (60% dv), Zinc (24% dv)

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 2 1/2 lean meat, 1 1/2 fat