Sweet and Sour Pork

Sweet and Sour Pork

Sweet and Sour Pork

I hate the word “diet”. Can I get an amen? The rebel in me automatically wants what I can’t have. By the way, I hate the word “can’t” too. One thing I enjoy every once in a while is good Chinese takeout. Although every time I have it, I feel like garbage the next day. Bloated, sluggish, icky.

One of my favorite dishes is sweet and sour. It’s probably not very diet friendly though. Sweet, tangy sauce smothering a heaping plate of white rice. Oh but it’s soooooooooo good.

The other day I received an email from the Food Network that contained several lightened up Chinese dishes, this being one of them. I made it that very night and may I just say, “O-MAH-GAAD Yum”.

It is so easy and even better than the takeout. The sauce is still thick and tangy, and the vegetables were crisp and fresh. Served over a bed of earthy, brown rice made it more nutritious and flavorful. I would say it is easier on your wallet and your waist. So if you’re having a Chinese food craving, cook this up. It will become a favorite, I promise.

Ingredients
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

Before you start anything, get your rice cooking. Brown rice takes about 45 minutes to cook compared to 20 minutes for white. So plan accordingly.

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 1/2 teaspoon salt in another bowl. 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 1/2 teaspoon salt in another bowl.

Heat 2 tablespoons peanut oil in a large skillet or wok 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 2 tablespoons peanut oil in a large skillet or wok 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 peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes. Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Per serving: Calories 348; Fat 15 g (Saturated 3 g); Cholesterol 74 mg; Sodium 674 mg; Carbohydrate 27 g; Fiber 4 g; Protein 28 g Per serving: Calories 348; Fat 15 g (Saturated 3 g); Cholesterol 74 mg; Sodium 674 mg; Carbohydrate 27 g; Fiber 4 g; Protein 28 g

Recipe from The Food Network

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About Cluttercafe

Wife to a great guy. Mom to two active, wonderful kids. Full time working woman trying to keep it all together.
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2 Responses to Sweet and Sour Pork

  1. Lisa, this sounds so good! My husband LOVES pork! I do too, so definitely going to have to try this out! Pinned 🙂

  2. Cluttercafe says:

    Thanks Chelsea, let me know if he likes it

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