Sweet n sour sauce

By JeffB

ACCOMPANIMENTS:
2 cups steamed jasmine rice
Sufficient quantity fresh basil leaves

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

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.