I love a good balance of sweet and savory. But sometimes, a splash of something tangy will give it an extra "punch" that would just send a dish over the top.
This Sweet and Sour Pork recipe had everything I mentioned above, and it was just delicious! The veggies were a nice touch too - it added color, texture and nutrition to the dish.
What you need:
1 lb pork loin
6 cloves garlic, coarsely chopped
1/2 yellow onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 carrot, sliced
1 can (8 oz) pineapple chunks in juice
enough canola oil for deep frying
For the sauce:
1 cup beef broth
2 tablespoons vinegar
2 tablespoons tomato paste
2 tablespoons pineapple juice
4 tablespoons sugar
1/2 teaspoon salt
dash of pepper
What to do:
Cut the pork loin into bite-size pieces. Deep fry in hot canola oil until golden brown. Transfer to a plate and keep warm.
Make the sauce by combining the sauce ingredients in a bowl and whisking it.
Heat about a tablespoon of canola oil in a wok over medium-high heat. Add the garlic and onion, saute for about a minute. Add the bell peppers and carrots and cook for 2 minutes, or until vegetables are crisp tender. Add the pineapple chunks and let simmer until heated through. Remove from heat.
Pour the hot sauce on top of the fried pork. Serve hot.
Tips, Tricks and Tweaks:
1. Do not overcook the pork. The longer it fries, the tougher it will be. Not good.
2. Adjust the seasoning according to taste. Some people prefer more sweet over sour, or the other way around.
3. Want more texture? Try coating your pork with batter. I opted not to, for fear that the meat will not cook properly.