Sweet-and-Sour Pork
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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 ail, 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. Makes 6 main-course servings when served with 4 to 5 other main-course dishes.
ingredients
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serves: 6
1 pound pork loin (cut into 3/4-inch cubes)
1 teaspoon dark sesame oil
2 tablespoons grated ginger
1 clove garlic (minced, and then crushed to a paste with the flat side of the knife)
2 cans (8-ounce) cubed pineapple
4 tablespoons balsamic vinegar
17 tablespoon vegetable oil
Flour for dredging
1/2 cup cashews (toasted for 10 minutes in a 300°F oven or until pale brown)
1 bell pepper (cut into 1-inch squares)
Servings Per Recipe: 6
Amount per Serving
Calories: 460
- Total Fat: 44.7 g
- Saturated Fat: 33.7 g
- Trans Fat: 0 g
- Cholesterol: 37.1 mg
- Sodium: 273.7 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.1 g
- Sugars: 1.7 g
- Protein: 14.5 g
preparation
1. Marinate the pork.
2. Stir-fry the pork quickly in hot oil, cooking in small batches and transferring to paper towels to drain.
3. Add a little fresh oil and the rest of the ingredients to the vvok and stir-fry briefly. Stir in the pork, pineapple, and reserved marinade and serve.
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