We try to eat pretty healthy around here, but sometimes, we get a hankering for good old Chinese takeout. We usually take these takeout nights to gorge ourselves on the fried, greasy, goodness that is Chinese food.
One of our favorites is sweet and sour pork. It always seems so good as you’re eating it, but the deep fried and breaded pork is full of oil and the neon orange sauce is more than likely filled with corn syrup and God knows what else.
This homemade take on sweet and sour pork allows you to stir-fry the pork as well as control the ingredients in the sauce. Using a high quality ketchup, there isn’t any high fructose corn syrup to be found. And with the colorful veggies and pineapple, it’s a bright and healthy take on Chinese food, made in the comfort of your own home.
1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces (or use chicken breast)
2 tablespoons cornstarch, divided
1/3 cup of pineapple juice drained from can
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon canola oil
2 tablespoons fresh ginger, peeled and minced
4 garlic cloves, minced
2 bell peppers, seeded and cut into 1/2-inch pieces
1 red onion, cut into 1/2-inch pieces
20 ounce can of pineapple chunks in juice, drained and juice reserved
In a medium bowl, toss the pork with 1 tablespoon of the cornstarch until evenly coated. In a small bowl, whisk together the remaining tablespoon of cornstarch, pineapple juice, rice vinegar, sugar, ketchup and soy sauce. Heat a large nonstick skillet or wok over medium-high heat. When hot, swirl in the oil and add the pork. Stir-fry until almost cooked through, 2 to 3 minutes. Add the ginger and garlic and stir-fry for 30 seconds. Add the bell pepper and pineapple. Stir-fry for another 3 minutes, or until the peppers are crisp-tender. Add the sauce. Cook, stirring constantly, until the sauce boils and thickens and the pork is just cooked through, and the veggies are cooked to your preferred doneness. Serve over rice.