Adapted from http://rasamalaysia.com/chinese-recipe-sweet-and-sour-pork/2/
- 1 lb. pork tenderloin (cut into bite size pieces)
- 1 bell pepper (green or red), cut into bite-sized pieces
- 1 small onion, chopped into bite-sized pieces
- 1 8 oz can pineapple chunks, drained
- 2 cloves garlic, minced
- Canola oil
- 1 Tbsp soy sauce substitute (see recipe)
- 1½ teaspoon corn meal
- 1½ teaspoon rice wine or white wine
- ¼ cup water
- ¼ cup all-purpose flour
- 2 Tbsp corn starch
- 1 teaspoon baking soda
- 1 egg
- 2 tsp canola oil
- ⅓ cup no-salt tomato ketchup
- 1 Tbsp plum jam or orange marmalade
- 1 teaspoon Chinese rice vinegar (transparent in color)
- 1½ teaspoon low-sodium Worcestershire Sauce
- (optional) 1 Tbsp Chinese Oyster Sauce (see recipe)
- 1 Tbsp corn starch
- 1 Tbsp sugar
- ⅓ cup water
- Mix the marinade ingredients (soy sauce substitute, corn meal, and rice wine). Cut the pork tenderloin into pieces and marinate at room temperature for 15-20 minutes.
- Mix the Sweet and Sour Sauce ingredients well and set aside.
- Whisk together the flour, corn starch, and baking soda. In a small bowl, beat the egg and water. Then stir in cooking oil. Add to dry ingredients and mix well.
- When the pork is well-marinated, transfer the pork pieces into the Batter and make sure they are well coated.
- Heat a wok or large skillet and add 1-2 Tbsp canola oil. Once the oil is hot, fry the pork pieces until they turn golden brown and are cooked through. Remove the pork pieces to a plate.
- Reheat the wok and add in a small amount of canola oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers. Then add in the Sweet and Sour Sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce.
Note that sodium percentages depend on which daily reference you use. The estimated 137 mg of sodium per serving implies that one serving of this recipe provides:
– 6% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 9% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 14% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
