Sweet and Sour Pork


This is a meal the whole family will love, at least mine did.  It’s flavorful, the meat remains tender and the veggies crunchy. 

The best part remains that it takes very little effort to get this on the table.  Serve it plain or over rice to soak up the amazing sauce.

I am not a fan of that thick, red sweet and sour pork you find in Chinese food buffet lines with deep fried meat.  This is an alternative you will love.

Toss the pork with 1/2 Tablespoon vinegar and a pinch of salt in a bowl.  Mix the remaining 2 Tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and half teaspoon salt in another bowl.

Prepare carrots, scallions and snow peas.

Heat 2 Tablespoons oil in a large wok or skillet over high heat.  Add the pork and slowly stir until it turns mostly opaque, about 2 minutes.  Remove the pork with a slotted spoon and transfer to a plate.  Discard the oil and wipe out the skillet.

Heat the remaining 1 Tablespoon oil in the skillet, then stir fry the garlic with a pinch each of salt and sugar, only 15 seconds or it will burn.  Add the carrots and scallions and stir-fry until crisp tender, 2 minutes.  (If it seems dry and a little bit of water, just a little.  Add the pork, snow peas and soy sauce mixture; stir until the pork is cook through and the sauce is thickened, about 3 minutes.

Quick, easy and fabulous.

Sweet and Sour Pork
From Food Network

1 pound pork tenderloin, cut into 1/2 inch pieces
2-1/2 Tablespoons balsamic vinegar
Kosher salt
2 teaspoons low-sodium soy sauce
1 Tablespoon cornstarch
3 Tablespoons ketchup
3 Tablespoons sugar, plus a pinch
3 Tablespoons peanut or vegetable oil
3 cloves garlic, minced
2 carrots, thinly sliced
3 scallions, cut into 1/2 inch pieces
3 cups snow peas, cut in half

Toss the pork with 1/2 Tablespoon vinegar and a pinch of salt in a bowl.  Mix the remaining 2 Tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and half teaspoon salt in another bowl.

Prepare carrots, scallions and snow peas.

Heat 2 Tablespoons oil in a large wok or skillet over high heat.  Add the pork and slowly stir until it turns mostly opaque, about 2 minutes.  Remove the pork with a slotted spoon and transfer to a plate.  Discard the oil and wipe out the skillet.

Heat the remaining 1 Tablespoon oil in the skillet, then stir fry the garlic with a pinch each of salt and sugar, only 15 seconds or it will burn.  Add the carrots and scallions and stir-fry until crisp tender, 2 minutes.  (If it seems dry and a little bit of water, just a little.  Add the pork, snow peas and soy sauce mixture; stir until the pork is cook through and the sauce is thickened, about 3 minutes.

One Year Ago:  Spike Mendelsohn’s Toasted Marshmallow Milkshake
Two Year’s Ago:  Cheesy Pepperoni Pizza Dip

Post a Comment

13 Comments

  1. Laura 1

    Delicious- I may try this with shrimp?

  2. This sounds easy and good! I’m going to try it this week.

  3. Just to let you know my wife has been lifting recipes from you.

    I will try and make certain that when and if she does one, it at least points back to the blog, if not the entry.

  4. This looks fab! I am always on the lookout for healthy and quick stir-fries. I will be making this very soon.

  5. sweet and sour anything is right up my alley. i’ve been known to use that sauce on my toast. gross right? no good!! lol

  6. Katie 6

    That looks delicious! I love sweet and sour pork and this looks like a much healthier version of the classic.

  7. Mandy B 7

    I’ve been looking for something to do with a pork roast! Thanks for the great idea!

  8. Bianetth 8

    I am a devoted follower, and I absolutely love this dish, anything asian, I am down for.

  9. Flea 9

    Oh my word. This looks wonderful. Thank you!

  10. Emily 10

    Wow, this looks good. I got a wok for my birthday, so I’ve been looking for stir fry recipes. Plus, pork loin was on sale last week, so the freezer is full of it. Now if only snow peas weren’t so expensive….

  11. JEAN PRICE 11

    Just love your site and Recipes

  12. Lindsay 12

    Hey Cathy – I have all the elements for this and want to make it tonight – but I have boneless, skinless chicken thighs. Do you think it will taste as good?

  13. that looks delicious. I would love eating it