Sweet and sour pork stir fry

February 6, 2013 § 2 Comments

This looks like a complex recipe, but it is not.  Both the sweet and sour sauce and the Teriyaki sauce can be made ahead of time and kept in the refrigerator.  Dave and I keep both of these things on hand, because they taste so good with other foods.  Of course, you can always just buy the sauces ready-made at the grocery store.

I’m not fond of cooked carrots (they’re the only food that I consistently refuse to eat).  However, the carrots in this dish are an exception.  They don’t taste very “carroty” to me…maybe they’re disguised by that infusion of Teriyaki and sweet and sour sauce.

This recipe also calls for pork loin.  This is our go-to meat for practically anything that calls for pork.  We buy an entire pork loin, and then use it for pork chops, pork roasts, and stir fry.  Many times you can buy a pork loin on sale at the market for far less than the fattier chops or pork shoulder.  And because it is low fat, it’s far healthier, too.

GPP Pork stir fry

Sweet and sour pork stir fry

1 1/2-pounds pork loin, trimmed of fat

2 tablespoons Teriyaki sauce (see recipe below, or just use a bottled Teriyaki sauce from the grocery store)

1/3 cup corn starch

1 tablespoon sesame oil

1 – 2 tablespoons peanut oil

2-3 large carrots

1 pineapple (or 1 can pineapple chunks, drained – you can use the juice instead of water or wine in the Teriyaki sauce and/or the sweet and sour sauce)

Sweet and sour sauce (see recipe below, or use bottled sauce from the store)

Hot cooked rice

Cut the pork loin into thin strips, 1/2-inch wide by 2-inches long.  Place the meat into a bowl with the 2 tablespoons teriyaki sauce.  Set aside while you prep the carrots and pineapple.  Peel the carrots and cut into very thin slices on the bias.  Peel and core the pineapple, and cut into 1-inch chunks.

Add the 1/3-cup corn starch to the pork and teriyaki mixture.  Toss around with your fingers.  Heat the sesame oil and 1 tablespoon peanut oil in a large cast iron pan or wok, on high heat.  When oil is hot, add the pork, and cook (in batches, if necessary) until the pork is almost cooked through.  As the pork cooks, remove it with a slotted spoon, and place it into a large bowl.  When all of the pork has been cooked, add the carrots and pineapple to the pan, and cook until lightly browned.  You may need to add additional oil, if necessary.  Return the pork to the pan, and cook 30 seconds until the pork is hot through.  Stir in about half a cup of the sweet and sour sauce, as desired.  Serve over hot cooked rice.  Serves 4.

GPP pork stir fry b

You may never buy teriyaki sauce again, once you try this easy-to-make homemade version.  It tastes way better than the chemical-laden stuff you get at the grocery store, and it is so easy to put together.  We make big batches of this stuff, and keep it in the refrigerator for making salad dressing, marinating meats, and as a simple seasoning.  This recipe was featured in our December 2011 blog, but here it is again.   We store it in one of those cheap plastic squeeze bottles that you can buy at Walmart for less than a dollar.  Or just pour it into a empty washed salad dressing bottle or a mason jar.

Teriyaki sauce 

¼ cup soy sauce

2 tablespoons sugar

1 teaspoon dried ginger (or 1 tablespoon minced fresh ginger)

2 cloves garlic, minced

2 tablespoons dry white wine (or pineapple juice)

2 tablespoons oil

Whisk together soy sauce, sugar, ginger, garlic, wine, and oil.  Use in recipes, or for marinating salmon, chicken, pork, or beef.  This recipe can be doubled or tripled (or more), and poured into a bottle and refrigerated for a month or more.

Sweet and sour sauce for stir fry or dip

2 tablespoons cornstarch

2 tablespoons brown sugar

1/2 teaspoon red pepper flakes

1/2 cup corn syrup

1/4 cup soy sauce

1/4 cup water (or pineapple juice)

2 tablespoons white wine

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon dried ginger

2 garlic cloves, minced

Whisk together the ingredients in a saucepan.  Place over medium heat, and cook 2 minutes, stirring occasionally.  Bring heat to high, and cook, stirring constantly for a minute until the sauce comes to boiling.  Reduce heat to low, and cook, stirring occasionally 1-2 more minutes.  Add extra water if necessary, to thin the mixture to desired consistency.

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