Sweet-and-Sour Pork

Name: Sweet-and-Sour Pork
Yield: Makes 6 Main-Course Servings when Served with 4 to 5 other Main-Course Dishes
Ingredients: 1 clove garlic, minced, and then crushed to a paste with the flat side of the knife; 2 tablespoons grated ginger; 1 teaspoon dark sesame oil; 1 pound pork loin, cut into ¾-inch cubes; 1 cup plus 1 tablespoon vegetable oil; 4 tablespoons balsamic vinegar; Two 8-ounce cans cubed pineapple; 1 bell pepper, cut into 1-inch squares; ½ cup cashews, toasted for 10 minutes in a 300°F oven or until pale brown; Flour for dredging

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

We never seem to tire of this satisfying classic. This recipe is typical except for the cashews, which add an essential crunch, and the dark sesame oil, which lends a deep complexity Once you have prepped all the ingredients—which you can do earlier the same day—it only takes 5 minutes or so to cook the dish.

Ingredients

1 pound pork loin, cut into ¾-inch cubes
1 teaspoon dark sesame oil
2

Main course
Gluten-free

Method

Combine the pork with the sesame oil, ginger, and garlic. Open the cans of pineapple and drain the liquid over the pork. Sprinkle the vinegar over. Toss the pork and let marinate for 5 minutes (if you’re in a mad rush) to overnight (if you’ve had some foresight).

When ready to serve, heat 1 cup