Spicy Sweet and Sour Pork
You will need:
- 1/4 cup slivered almonds
- 1 pound pork tenderloin, cut into 3/4-inch cubes
- 2 tablespoons cornstarch, divided
- 3 tablespoons low-sodium soy sauce, divided
- 1 (8-ounce) can pineapple chunks in juice, undrained
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 2 tablespoons ketchup
- 2 teaspoons Sriracha
- 1 tablespoon canola oil
- 1 cup pre-chopped onion
- 1 teaspoon bottled minced ginger
- 1/2 teaspoon bottled minced garlic
- 1 cup chopped green bell pepper
- 1/4 cup slivered green onions
Has the list been checked off for all of the above ingredients? Perfect!
- Preheat oven to 400 degrees.
- Place almonds on a baking sheet; bake for 4 minutes or until toasted. Set aside.
- While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat.
- Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, sugar, ketchup, and Sriracha, stirring with a whisk.
- Heat a large nonstick skillet over medium-high heat.
- Add canola oil to pan, swirling the pan to coat.
- Add the pork to the pan and sauté for 3 minutes, stirring frequently.
- Add 1 cup onion, ginger, and garlic and sauté for 1 minute. Stir in pineapple and bell pepper and sauté 3 minutes, stirring frequently.
- Stir in vinegar mixture and bring to a boil.
- Cook 1 minute, stirring constantly.
- Sprinkle with almonds and green onions.
- For the Coconut rice: Combine 1 cup uncooked basmati rice, 1 and 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan and bring to a boil.
- Cover, reduce heat, and simmer for 16 minutes or until liquid is absorbed.
- Serve all together in a bowl and enjoy!
This is a hearty and mostly healthy meal, as most Asian inspired meals are. I hope you all have fun making this and I will see you all tomorrow! Good night!
