Recipe courtesy of Nadia G.
Print
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:
  • 3/4 cup quality pineapple juice
  • 1/4 cup raw sugar
  • 3 tablespoons tamari sauce
  • 3 tablespoons tomato paste
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sesame oil
  • 1 Thai chile, finely chopped
  • 1 tablespoon canola oil or peanut oil
  • One 2-inch piece gingerroot, peeled, julienned
  • 3 cloves garlic, finely chopped
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 tablespoons apple cider
Pork:
  • 1 pound pork tenderloin, cubed
  • Sea salt 
  • Freshly ground pepper
  • 2 tablespoons canola oil or peanut oil
  • 1 red pepper, sliced
  • 1 small yellow onion, halved, sliced
  • 2 cups cubed fresh pineapple 
Accompaniments:
  • 2 cups steamed jasmine rice
  • Sufficient quantity fresh basil leaves

Directions

Watch how to make this recipe.

Making the sauce: To a bowl, add 1/4 cup water, the pineapple juice, raw sugar, tamari sauce, tomato paste, apple cider vinegar, sesame oil and Thai chile. In a medium saucepan, heat the canola oil over medium-high heat. Add the ginger and garlic, and cook while stirring for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat to medium-low and simmer while stirring until the sugar dissolves, 1 to 2 minutes. Thoroughly mix the cornstarch and apple cider, and whisk into the sauce. Reduce the heat to low and cook until thickened, 2 to 3 minutes. Remove from the heat. 

Making the pork: Sprinkle the pork with salt and pepper. Heat 1 tablespoon of the oil in a wok over medium-high heat. Add the pork, and cook while stirring until golden brown, about 3 minutes. Remove the pork from the wok and set aside. 

Return the wok to high heat, and add the remaining tablespoon oil. Add the red peppers and onions, and cook for 2 minutes while stirring. Reduce the heat to medium-high, and add the sauce. Cook until thickened, 2 to 3 minutes. Add the pineapple and pork, and cook while stirring for another minute. Season with salt and pepper. 

Divide the rice among 4 plates, and top with sweet and sour pork. Garnish with basil leaves.

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