Weekly Winner: Sweet & Sour (and Surprisingly Spicy) Pork Stir-Fry!

sweet and sour porkActually, now that I think about it…. there really wasn’t much in the way of sour.  It was mostly sweet and spicy pork — fabulous, but a bit of a surprise.  The dish, while attractive and relatively easy, looks like your run-of-the-mill sweet and sour stir fry but yet, I am always surprised when I make this at how complex it tastes and, holy cow! it packs a bit of a punch.  Do not be fooled by its charming good looks and succulent pieces of pineapple.  It sneaks up on you.  As long as you’re OK with that — by all means, whip up this dish and enjoy.  The recipe originally comes from Cuisine at Home magazine but I have tweaked it just a bit over time — this is my version.

Sweet & Sour Pork Stir-Fry

Serves 6


For the Sauce:

1 can pineapple juice (6 oz)

1 Tablespoon chili garlic sauce

3 Tablespoons each rice vinegar, soy sauce, and brown sugar

2 Tablespoons each dry sherry and cornstarch

For the Pork:

1 lb pork tenderloin, trimmed, cut into 2-inch chunks – seasoned with salt and pepper

3 Tablespoons canola oil, divided

For the Stir-Fry:

1 Tbsp each minced fresh ginger and garlic

2 red bell peppers, cut length-wise into ¼ inch strips

1 cup thinly sliced carrot, cut into 1-inch pieces

2 cups snow peas, trimmed

1 bunch scallions, white and green parts separated, cut into 1-inch bias-sliced pieces

1 cup cubed fresh pineapple

Whole cashews


For the sauce – whisk together all ingredients in a bowl until smooth; set aside

For the pork – sear pork in 2 tablespoons oil in two batches in a wok or large nonstick skillet over high heat until browned, 5 minutes per bath.  Transfer pork to a paper-towel-lined plate.  Wipe wok clean.

Stir-fry ginger and garlic in one tablespoon oil in same wok over medium-high heat until fragrant, 30 seconds.  Add bell pepper and carrot; stir-fry 2-3 minutes.  Add snow peas and scallion whites; stir-fry 1-2 minutes.

Add pineapple and reserved sauce mixture; simmer to thicken, about 2 minutes.  Stir in reserved pork and simmer until heated through, 2 minutes.  Garnish each serving with scallion greens and cashews.