Pork in sweet and sour sauce

Votes: 4

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 348, total fat 15 G., saturated fats 3 G., proteins 28 G., carbohydrates 27 G., fiber 4 G., cholesterol 74 mg, sodium 674 mg, sugar 1 G.

This quick recipe was inspired by a classic Chinese-American dish, but the pineapple and bell pepper were replaced with carrots and snap peas, and the pork was stir-fried rather than deep-fried. Ketchup here isn't just a handy ingredient; it helps impart the Asian dish's signature tartness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g pork tenderloin, cut into 1 cm pieces.
2.5 tbsp balsamic vinegar
2 teaspoons lightly salted soy sauce
1 tbsp cornstarch
3 tablespoons ketchup
3 tbsp. sugar + a pinch
3 tablespoons peanut or other vegetable oil
3 cloves garlic, crushed
2 carrots, thinly sliced
3 green onions, cut into 1 cm pieces.
3 cups snow pea pods, halved

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, sugar snap peas, carrot, green onions, balsamic vinegar, soy sauce, starch

Cooking the dish according to the recipe:

In a bowl, combine the pork with 0.5 tablespoons vinegar and a pinch of salt. In another bowl, combine the remaining 2 tablespoons vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water, and 0.5 teaspoon salt.
Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat. Add the pork and stir slowly until no longer pink, about 2 minutes. Transfer the pork to a plate with a slotted spoon. Drain the oil and wipe out the skillet.

Heat the remaining 1 tablespoon peanut oil in the skillet and sauté the garlic with a pinch of salt and sugar for 15 seconds. Add the carrots and green onions and sauté, stirring, until the carrots are crisp-tender, 2 minutes. Add a little water if the garlic starts to stick to the pan. Add the pork, peas, and soy sauce mixture; stir until the pork is cooked through and the sauce has thickened, about 3 minutes.

Categories:

recipe / Calorie content of prepared meals / Wok / Dinner / Main courses / Meat / Vegetables and mushrooms / / Food Network - recipes / Asian cuisine

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