January 10 - Classic Taste of Sweet and Sour Pork

Sweet and Sour Pork is a common Asian dish. Its subtle and sweet taste makes it easy to appreciate.

My husband normally picks sweet and sour pork whenever we eat Chinese food. Naturally, when I decided to prepare it, he instantly likes it.

Some tips to make this common dish extra special.

Use pork tenderloin. Even when you deep fry it, the meat will remain tender.

Take time to marinade the meat with salt and soy sauce. The dish can have a "bam" when the meat is tasty.

Also, do not hesitate to use the juice from the pineapple chunks instead of water.

Sweet and Sour Pork

2.5 lbs pork tenderloin, cut in 1.5 inch cubes

2 tbsp salt

4 tbsp soy sauce

6 tbsp corn starch

oil for deep frying

3 cloves garlic, minced

1 large white onion, cut in chunks

1 red bell pepper, cut in squares

1 green bell pepper, cut in squares

20 oz. can pineapple chunks

Sauce:

2 tbsp soy sauce

1/2 cup balsamic white vinegar

1/2 cup brown sugar

1/4 cup ketchup

1 cup of pineapple juice (from the canned fruit, added with water)

Preparation Time (15 minutes)

Marinate the meat in salt and soy sauce for 15 minutes.

Mix the ingredients for the sauce and set aside.

Cooking Time (45 minutes)

Coat the meat with corn starch then deep fry. Cook 10 pieces at a time for approximately 5 minutes.

After 30 minutes, cook the vegetables.

Heat 3 tbsp of oil in a wok.

Saute the garlic.

Add the onion and cook for 3 minutes.

Add the red and green peppers and cook for another 3 minutes.

Make sure that the vegetables are not wilted.

Add the sauce and cook for about 7 minutes.

Stir occasionally to prevent the sauce from burning.

Add the meat and the pineapple chunks. Coat the meat with the sauce.

Serve warm with fried or white rice.