Better than takeout sweet and sour pork

A flavourful and nutritious dish!

I remember trying several ‘sweet and sour’ dishes when I was young and to my palate, all were far too sweet. I have since learned that I’m definitely more of a sour girl (hence my love of all things pickled) and that there are easy ways to adapt older recipes to cut down on sugar without sacrificing flavour. This same recipe would be delicious prepared with chicken or tofu, if you prefer.

Ingredients

Sauce:

• 3/4 cup (175 mL) pineapple juice (fresh or canned)
• 1 tablespoon (15 mL) grated fresh ginger root
• 3 tablespoons (45 mL) soy sauce
• 3 tablespoons (45 mL) honey
• 3 tablespoons (45 mL) rice wine vinegar
• 2 tablespoons (30 mL) sesame oil
• 1 – 2 tablespoons (15 – 30 mL) Sriracha, or to taste
• 1 tablespoon (15 mL) cornstarch

Pork and vegetables:

• 1 pound (454 grams) boneless pork loin chops, in 3/4-inch (2 cm) cubes
• 1/4 cup (32 g) cornstarch
• 1/2 teaspoon freshly ground pepper
• 2 – 3 tablespoons (30-45 mL) vegetable oil
• 1 large carrot, thinly sliced on the diagonal
• 1 cup sweet onion, in 1/2-inch (1.25 cm) pieces
• 1 large red pepper, in 3/4-inch (2 cm) pieces
• 1 small zucchini, thinly sliced
• 1 cup (100 g) sugar snap peas, strings removed, halved crosswise if large
• 1/2 fresh pineapple, peeled and cored, in 3/4-inch (2 cm) pieces
• 1/2 cup (125 mL) minced green onion tops or chives
• 1/2 cup (125 mL) salted cashews, chopped
• cooked rice, to serve

Method

• Prepare sauce by combining all ingredients in a jar with a tight lid and shaking well to blend.
• Put cornstarch and pepper in a medium-sized plastic bag and shake to blend.
• Add cubed pork to bag and shake well to coat evenly. Transfer pork to a clean plate, placing in a single layer. This can be done up to an hour before cooking time; refrigerate shrimp until needed.
• When ready to assemble the dish, heat 2 tablespoons of the oil in a wok or large frying pan placed over medium heat.
• Once oil is hot, add pork cubes to the pan in batches so they are not too crowded and cook, flipping once, until pork is evenly browned on at least two sides (about 8 minutes total cooking time). Remove cooked pork to a clean plate and add more oil as needed. The pork can be cooked ahead of time and refrigerated for up to an hour.
• When pork has been cooked, add a tiny bit more oil to the pan and cook carrots, stirring often, for 2 minutes. Add onions and peppers, then cook for 2 minutes more. Add snap peas and zucchini and cook for 2 minutes.
• Return cooked pork to the pan along with pineapple. Drizzle sauce over top and cook, stirring gently, for 3 – 5 minutes until sauce is thickened and pork is hot.
• Serve pork, vegetables and sauce over hot cooked rice and garnish with minced green onion and cashews.

Serves 4.