Sweet and Sour Pork

By Cookie67

Ingredients

• Sweet and Sour Sauce:
• 1 lb. pork loin, cut into thin strips
• 1-2 TB. soy sauce
• 1 egg yolk, beaten
• 2 TB. corn starch
• 1/3-1/2 Cup vegetable oil (Jim uses olive)
• 1 small can (8 oz.) pineapple rings (4 pineapple rings if using fresh)
• 1 Cup water
• 3 TB. ketchup
• 2 TB. vinegar
• 2 TB. sugar
• 2 tsp. sesame oil, divided
• 1 tsp. CHINESE FIVE SPICE POWDER (optional)
• 1 slice fresh ginger, shredded (or 1/2 tsp. POWDERED GINGER)
• 1/2 tsp. GROUND BLACK PEPPER
• 1 TB. corn starch
• 1 bell pepper, any color, chopped into slices

Details

Servings 4
Preparation time 20mins
Cooking time 10mins

Preparation

Step 1

In a zip-top bag or covered bowl, combine the pork strips, soy sauce, egg yolk and corn starch. Slosh the bag around to coat the pork. Refrigerate for 1-2 hours.

For the Sweet and Sour Sauce: Mix the juice from the can of pineapple (or any juice that drains off your fresh rings) with the water, ketchup, vinegar and sugar. Set aside. Heat 1 tsp. of sesame oil in a frying pan over high heat. Add the 4 pineapple rings cut into quarters, sprinkle with the FIVE SPICE, GINGER and PEPPER and cook for 1 minute. Add the pineapple juice mixture and the corn starch and cook until the sauce turns clear, 2-3 minutes. Add the bell pepper slices and remaining sesame oil. Stir, remove from heat and keep warm.

In a separate frying pan, heat the 1/3-1/2 cup of oil over medium-high heat. If your pan is smaller you can get away with 1/3 cup, but you may need to cook the pork in 2 batches. Once the oil is hot, add the pork and cook until nicely browned, 3-5 minutes. Remove from the pan and drain very well on paper towels. Pour the sweet and sour sauce over the cooked pork. Serve over steamed rice.

Prep. time: 20 minutes
Cooking time: 10 minutes
Serves: 4-6