Homemade Sweet and Sour Pork, a delicious, alternative to the overly sweet version found on the take-out menu.
Course Main Course
Cuisine Chinese
Keyword Sweet and Sour Pork
Prep Time 10minutes
Cook Time 7minutes
Total Time 17minutes
Servings 3people
Calories 538kcal
Author Cathy
Ingredients
1lb.pork tenderloin, trimmed of excess fat and silverskin removed, cut into 1/2" pieces
2-1/2tbspsbalsamic vinegar
kosher salt
2tspslow-sodium soy sauce
1tbspcornstarch
3tbspsketchup
3tbspsgranulated sugar
3tbspspeanut or vegetable oil
3clovesgarlic, minced
2carrots, thinly sliced
3scallions, cut into 1/2" pieces
3cupssnow peas, cut in half
Instructions
In a medium-sized bowl, toss pork with 1/2 Tablespoon balsamic vinegar and a pinch of salt.
In a another small bowl, combine remaining 2 Tablespoons vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and half teaspoon kosher salt.
Heat 2 Tablespoons oil in a large skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove pork with a slotted spoon and transfer to a plate. Discard 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 carrots and scallions and "stir-fry" until crisp tender, 2 minutes. (If mixture seems dry add a little bit of water, just a little.) Add pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.
Notes
Feel free to use a wok to make this recipe if you have one.