Recipe Background
It's called the Best-of-Both-Worlds Pork, but it may be the best of all worlds! The savory marinated pork is uniquely double-fried for a delicious crispiness that can't be beat! Mmm, it even has pineapple chunks for extra sweet and tangy goodness! With pan-seared vegetables and a sticky sweet and sour sauce, Best-of-Both-Worlds Pork is perfect for draping over white rice. You'll be happy to be a part of this new world of flavor!
It's called the Best-of-Both-Worlds Pork, but it may be the best of all worlds! The savory marinated pork is uniquely double-fried for a delicious crispiness that can't be beat! Mmm, it even has pineapple chunks for extra sweet and tangy goodness! With pan-seared vegetables and a sticky sweet and sour sauce, Best-of-Both-Worlds Pork is perfect for draping over white rice. You'll be happy to be a part of this new world of flavor!
Ingredients
For the pork:
- 1 (1-pound) pork shoulder or pork loin cut into 1-inch cubes
- 1/4 teaspoon baking soda
- 2 cloves garlic minced
- 1 (1-inch) piece ginger grated
- 2 tablespoons low-sodium soy sauce
- salt to taste
- black pepper to taste
- 1 cup cornstarch
For the sweet and sour sauce:
- 3 tablespoons rice vinegar
- 1/3 cup brown sugar packed
- 1 cup low-sodium chicken broth
- 1/3 cup ketchup
- 1 tablespoon tomato paste
- 1/4 cup pineapple juice
- 1/2 teaspoon cornstarch
- 1 teaspoon salt
For the stir-fry:
- 2 cups plus 1 tablespoon vegetable oil divided
- 1 medium green bell pepper cut into 1-inch pieces
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium onion cut into 1-inch pieces
- 2 cloves garlic minced
- 1/2 cup pineapple chunks
- white rice to taste, cooked and hot, for serving
- scallions to taste, chopped, for serving
Directions
- In a bowl, add the pork cubes, the baking soda, 2 cloves of the minced garlic, the ginger, and the soy sauce and mix well to combine.
- Allow the pork to marinate until it is infused with flavor and the meat is tenderized, about 10-15 minutes.
- In a separate bowl, add the rice vinegar, the brown sugar, the chicken broth, the ketchup, the tomato paste, the pineapple juice, 1/2 teaspoon of the cornstarch, and 1 teaspoon of the salt and whisk to combine. Set the sauce mixture aside.
- Discard the marinade, then season the pork with the extra salt and the black pepper.
- Add the remaining cornstarch to the pork mixture and toss to coat.
- In a skillet over medium-high heat, add 1 cup of the oil.
- Add the pork cubes to the hot oil and fry them, turning them occasionally, until they are lightly golden but not quite cooked through, about 2-3 minutes.
- Using a slotted spoon, transfer the pork to a plate.
- Add 1 cup of the reamaining oil to the skillet and heat it until shimmering.
- Add the pork cubes to the hot oil and fry again until they are golden-brown, crispy, and reach an internal temperature of 145 degrees F, about 2-3 minutes.
- Using a slotted spoon, transfer the double-fried pork to a plate.
- In a large wok or pan over medium-high heat, add the remaining oil.
- Add the green bell peppers, the red bell peppers, and the onions to the hot oil and cook, while stirring, for 1 minute.
- Add the remaining minced garlic to the vegetable mixture and cook, while stirring, until fragrant, about 30 seconds.
- Add the sauce mixture to the vegetable mixture and cook, while stirring, until the sauce becomes thick and glossy, about 2 minutes.
- Add the double-fried pork and the pineapple chunks to the wok and toss well to coat.
- Cook, while stirring, until everything is heated through, about 2 minutes.
- Plate the pork mixture over the rice.
- Top with the scallions and serve.
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