Spicy Sweet-and-Sour Pork |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve a one-dish dinner loaded with fresh veggies, tender pork, and bold Asian-inspired flavor. A bed of coconut rice is an ideal accompaniment. Ingredients:
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 (hot chile sauce, such as huy fong) |
1 tablespoon canola oil |
1 cup prechopped onion |
1 teaspoon bottled minced ginger |
1/2 teaspoon bottled minced garlic |
1 cup chopped green bell pepper |
1/4 cup slivered green onions |
Directions:
1. Preheat oven to 400°.
2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.
3. 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, and next 3 ingredients (through Sriracha), stirring with a whisk.
4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
5. Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.
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