Sweet and Sour Pork
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Serves: 4-6
2 lbs. boneless pork tenderloin, cut into 1-in cubes
1 medium onion, cut into 1-in cubes
2 cloves garlic, minced
2 T. water
1 green bell pepper, seeded and cut into 1-in squares
1 can (about 15 oz.) chunk pineapple, drained
2 medium Roma tomatoes, cut into 1-in cubes
2 c. broccoli florets
5 T. peanut oil
Marinade:
3 T. lemon juice
1 T. grated onion
1/4 t. dry mustard
1/2 t. dry ground ginger
1 T. Worcestershire sauce
1/2 t. salt
1 t. vegetable or peanut oil
Sweet & Sour Sauce:
1 T. cornstarch
1/3 c. brown sugar, firmly packed
1/4 t. dry ground ginger
1 T. soy sauce
1 T. dry sherry
1/4 c. balsamic vinegar
1/4 c. chicken broth (beef broth can also be used, but I
prefer the taste of chicken broth)
Combine marinade ingredients in an airtight container. Add
cubes of pork; cover. Place in refrigerator 4-6 hours.
Prepare Sweet & Sour sauce; set aside.
Place a wok over medium-high heat. When wok is hot, add 3
T. of oil. When oil is hot, add half the pork and stir-fry
until evenly browned. Remove from wok and set aside. Repeat
with remaining pork, adding more oil if needed.
Scrape away and discard browned particles from wok, but leave
oil. If necessary, add more oil to make 2 T. total. Place
wok over high heat. When oil is hot, add onion and garlic;
stir-fry for about 1-2 minutes. Add water and bell pepper;
cover and cook, stirring frequently, about 2 minutes. Add
pineapple, tomatoes, broccoli, and pork. Stir Sweet & Sour
sauce, then add to wok; stir until mixture boils and thickens,
about 1 minute.
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