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Best-of-Both-Worlds Pork

PorkStove-Top
Time :1 hour
Yield :4 servings
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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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