Sweet n sour sauce
By JeffB
ACCOMPANIMENTS:
2 cups steamed jasmine rice
Sufficient quantity fresh basil leaves
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Ingredients
- SAUCE:
- INGREDIENTS
- 3/4 cup quality pineapple juice
- 1/4 cup raw sugar
- 3 tablespoons tamari sauce
- 3 tablespoons tomato paste
- 3 tablespoons apple cider vinegar
- 1 tablespoon sesame oil
- 1 Thai chile, finely chopped
- 1 tablespoon canola oil or peanut oil
- One 2-inch piece gingerroot, peeled, julienned
- 3 cloves garlic, finely chopped
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 tablespoons apple cider
- PORK:
- 1 pound pork tenderloin, cubed
- Sea salt
- Freshly ground pepper
- 2 tablespoons canola oil or peanut oil
- 1 red pepper, sliced
- 1 small yellow onion, halved, sliced
- 2 cups cubed fresh pineapple
Details
Preparation
Step 1
DIRECTIONS
Making the sauce: To a bowl, add 1/4 cup water, the pineapple juice, raw sugar, tamari sauce, tomato paste, apple cider vinegar, sesame oil and Thai chile. In a medium saucepan, heat the canola oil over medium-high heat. Add the ginger and garlic, and cook while stirring for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat to medium-low and simmer while stirring until the sugar dissolves, 1 to 2 minutes. Thoroughly mix the cornstarch and apple cider, and whisk into the sauce. Reduce the heat to low and cook until thickened, 2 to 3 minutes. Remove from the heat.
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