Sweet and sour pork—oh, the memories it conjures! It’s like a culinary dance of flavors, a bit like attending a lively street festival where every bite demands attention. Picture this:
a cozy weekend at home, the aroma of tangy sauce mingling with crispy, tender pork, teasing everyone in the house. You know, it’s the kind of meal that makes you forget about the world outside, if only for a delicious moment.
Steps
- Begin by seasoning the diced pork loin with kosher salt and lightly coat it with finely ground rice flour. Toss to ensure an even coating and set aside.
- In a bowl, combine brown sugar, rice wine vinegar, ketchup, and soy sauce to create the sweet and sour sauce. Whisk the ingredients together until well-mixed.
- Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add diced bell pepper, onion, tomatoes, and garlic to the skillet and stir-fry for about a minute until they are barely softened. Remove the vegetables from the skillet and set them aside.
- Add the remaining oil to the skillet and bring it back to medium-high heat. Place the rice flour-coated pork in the skillet, ensuring excess flour is shaken off beforehand. Cook the pork for approximately 90 seconds on each side until it is thoroughly browned.
- Pour the prepared sweet and sour sauce into the skillet with the pork, increasing the heat to high. Stir frequently as the sauce thickens over 2-3 minutes, then add the cooked vegetables back into the skillet. Mix everything together until the dish is heated through and serve immediately over rice, garnished with sliced green onions if desired.
Ingredients
- 1 ½ pounds boneless pork loin or pork shoulder, diced into ½-inch cubes
- 1 teaspoon kosher salt
- ¼ cup finely ground rice flour
- ¼ cup vegetable oil, divided
- 1 bell pepper, deseeded and diced into ½-inch cubes
- 1 red onion, diced into ½-inch cubes
- 2 large tomatoes, deseeded and diced into ½-inch cubes
- 3 cloves garlic, finely chopped or grated
- ? cup packed brown sugar (preferably dark brown sugar)
- ¼ cup rice wine vinegar
- 3 tablespoons ketchup
- 1–2 tablespoons soy sauce (use tamari for a gluten-free option)
FAQ
- Can I prepare the pork and vegetables in advance?
- Yes, you can certainly prep the pork and vegetables ahead of time. Dice the pork, bell pepper, tomatoes, and onion up to a few days in advance and store them in separate airtight containers in the refrigerator.
- What type of rice is best to serve with sweet and sour pork?
- You can serve sweet and sour pork with a variety of grains. Jasmine rice, brown rice, and quinoa are great options. For a low-carb alternative, cauliflower rice works well too.
- How can I ensure the pork is crispy without deep frying?
- To achieve a crispy texture without deep frying, lightly coat the pork in finely ground rice flour and pan-fry it in batches. Avoid overcrowding the pan to promote even browning and crispy edges.
- How long can leftovers be stored, and how should they be reheated?
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the microwave until warmed through for the best results.
- What can I use as a substitute for soy sauce in the recipe?
- If you need a gluten-free option, you can substitute soy sauce with tamari. It provides a similar depth of flavor while keeping the dish gluten-free.
Tips
- Prep Ahead: Save time on the day of cooking by preparing the sweet and sour sauce and dicing the vegetables and pork in advance. Store them in airtight containers in the refrigerator, ensuring a quick and easy assembly later.
- Avoid Overcrowding: When browning the pork, work in batches to prevent overcrowding the pan. This helps achieve a nice, crispy texture without deep frying.
- Quick Veggie Cooking: Stir-fry the vegetables quickly to maintain a tender-crisp texture. This prevents them from becoming too soft by the time the dish is finished.
- Finely Ground Rice Flour: When coating the pork, use finely ground rice flour rather than a coarser variety to achieve a delicate crispiness without deep frying.
Equipment
- Zwilling Madura Plus Non-Stick Fry Pan – A high-quality non-stick fry pan for stir-frying.
- Chef’s Knife – A sharp, professional-grade knife for dicing pork and vegetables efficiently.
- Whisk – Useful for mixing the sweet and sour sauce ingredients thoroughly.
- Mixing Bowls – Essential for preparing the pork seasoning and sauce.