Sweet & Sour Pork

Sweet and Sour Pork Ingredients

Peanut Oil – Peanut oil is a vegetable oil that is light in colour and flavour. It also has a high smoke point between 400°-450°F, making it ideal for stir-fries or deep-frying. It can easily be substituted for either vegetable oil or canola oil.

Pork Tenderloin – Pork tenderloin is great as a lean meat as it only needs to be cooked to an internal cooking temperature of 145°F. This keeps it juicy and flavourful! There are many great ways to flavour it, as well as cooking methods to enhance it. It is definitely a versatile cut of meat that we often have on hand in our fridge or freezer. I buy the club packs when they go on sale, and I divide them individually into freezer bags. This way, they don’t take up a lot of freezer space and they are quick to grab and thaw.

When purchased from the grocery store, they have trimmed and prepared most of it, though you will need to take the time to remove the silver skin. To do so, use a sharp knife and start from its edge so that you can hold on to it. Then, continue to use the knife to cut away at the silver skin, working down the pork tenderloin. Take your time if you are unsure, as you want to keep it clean by keeping as much of meat itself in place!

Salt & Pepper – As this will be to season the pork, feel free to season as desired!

Garlic – Fresh garlic is a must! You will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster. I use the rasp again in this recipe when I go to add the ginger.

Ginger – fresh ginger is preferred here over ground ginger. I always keep some on hand in the freezer. That way, when I need it, I simply use a rasp to grate it into any recipe. Feel free to mince it if you are using fresh.

Sweet Peppers – Sweet peppers include red, yellow, or orange peppers. I always have a large bag in the fridge, as they are very adaptable and included in most of dinner meals. Feel free to use any combination here. You can also add sweet green peppers if you have those on hand.

Carrots – carrots are great to add here, especially when trying to up the family’s veggie uptake. They are full of antioxidants, potassium, and fiber. The cooked carrots also add bit of sweetness to the dish, as well as a bit of texture, so long as they aren’t overcooked. They also add a nice pop of colour to the plate!

Onion – Regular yellow onions are great in this recipe. Large white onions would also be great, as they are slightly sweeter. You’ll want to ensure that they are diced evenly. If you’re unsure how to efficiently chop an onion, there are many great online videos out there. There are also many great tips for how to reduce crying while chopping onions; feel free to add your strategies in the comments section, as man, I have had some bad ones!

Pineapple – here you can use either fresh or canned pineapple chunks. If you are using fresh pineapple, you’ll want to add some pineapple juice, or you can even soak them in at least a cup worth in some water. If you are using canned pineapple juice, do not drain it! You’ll want to use some of the reserved cooking liquid in the sauce!

Ketchup – Ketchup is a tomato-based condiment that naturally has a sweet and sour flavour. It is typically made from tomato concentrate, sugar, vinegar, and spices. There are many different brands on the market, some with reduced sugar or reduced sodium. Find one that suits your budget and that your family enjoys the flavour of!

Rice Vinegar – Rice vinegar is commonly used in Asian cooking and is made from fermented rice. It is commonly used in sushi, marinades, dressings, and dips. Compared to regular white vinegar, it is less tangy and less acidic, with a slightly sweeter flavour. If you don’t have any on hand, you can use apple cider vinegar, or you can even add a pinch of sugar to regular vinegar to make it comparable.

Brown Sugar – Brown sugar is different from white sugar due to the addition of molasses, giving it a richer overall flavour. Here is it used to balance the heat and the salty elements of the sweet and sour sauce.

Soy Sauce – If you’ve ever been inside an Asian grocery store, it is amazing how many different varieties of soy sauce are out there! Like most things, if you find one that you like that fits your price point, then go with that. Keep in mind that you can find ones with reduced sodium and that are gluten-free. I recommend finding a light soy sauce for this recipe, though ultimately, any will work.

Dark Soy Sauce – Dark soy sauce is a noticeably thicker consistency than regular soy sauce. It is typically used in Chinese cooking to darken sauces, or to add a salty component. A little bit tends to go a long way!

Cornstarch – Cornstarch is commonly used in Asian cooking in a variety of ways. Here, it is added to help thicken the sweet and sour sauce. When adding cornstarch, you really want to whisk it into the liquid, otherwise, it can remain as lumps in the sauce.

Chili Powder – Chili Powder is a blend of ground dried chiles and other spices that typically include cumin, onion, and garlic powder. You can also find varieties that are on the spicier side as they also include cayenne pepper. There are lots of great ones found in your local grocery market.  Use one that you like, as it brings out a great pop of flavor in the dish.

Green Onions – Also known as scallions, gives the sauce a mild onion flavour. It’s also a nice pop of colour when used as a garnish.