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Sweet and Sour Pineapple Pork

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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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


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 


2 cups steamed jasmine rice

Sufficient quantity fresh basil leaves


  1. 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. 
  2. 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. 
  3. 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. 
  4. Divide the rice among 4 plates, and top with sweet and sour pork. Garnish with basil leaves.

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