Basic Sweet-and-Sour Pork
2 min readFor extra flavor, use 2 tablespoons black rice vinegar and l, cup white rice vinegar when making the sauce.
Ingredients
1pound pork loin, center cut, bone in
1tablespoon soy sauce
1tablespoon cornstarch
1teaspoon baking soda
23 cup canned pineapple chunks
2cup reserved pineapple juice
12 red bell pepper
2 green bell pepper
4 pound baby carrots
1a cup rice vinegar
12cup brown sugar
1tablespoon Worcestershire sauce
4 cup ketchup
4cup water
3 tablespoons oil for stir-frying
2teaspoons cornstarch mixed with 4teaspoons water
1. Cut away the bone from the pork and remove any fat. Cut the pork into cubes. Add the soy sauce, cornstarch, and baking soda to the pork. Marinate the pork in the refrigerator for 11y2 hours.
2. Open a can of pineapple chunks and remove 2g cup pineapple and 12 cup juice. Blanch the peppers and carrots by plunging briefly into boiling water. Remove the seeds from the green and red pep-pers, and cut into cubes. Cut the carrots in half.
3. Bring the rice vinegar, brown sugar, Worcestershire sauce, ketchup, reserved pineapple juice, and water to a boil. Turn down the heat to low and keep warm.
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok and drain on paper towels.
5. Add 1 tablespoon oil. When oil is hot, add the carrots. Stir-fry for a minute and add the redand green peppers.
6. Bring the sauce back up to a boil. Add the cornstarch-and-water mixture, stirring vigorously to thicken. Mix the pineapple in with the sauce. Push the vegetables up to the sides of the wok and add the sauce in the middle. Add the pork back into the wok. Mix through and serve hot.
