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Best-of-Both-Worlds Pork

PorkAsianStove-Top

Time: 1 hour

Yield: 4 servings

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About

It's called the Best-of-Both-Worlds Pork, but it may be the best of all worlds! The savory marinated pork is uniquely double-fried for a delicious crispiness that can't be beat! Mmm, it even has pineapple chunks for extra sweet and tangy goodness! With pan-seared vegetables and a sticky sweet and sour sauce, Best-of-Both-Worlds Pork is perfect for draping over white rice. You'll be happy to be a part of this new world of flavor!

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Ingredients

  • For the pork:
  • 1 (1-pound) pork shoulder or pork loin, cut into 1-inch cubes
  • 1/4 teaspoon baking soda
  • 2 cloves garlic, minced
  • 1 (1-inch) piece ginger, grated
  • 2 tablespoons low-sodium soy sauce
  • salt, to taste
  • black pepper, to taste
  • 1 cup cornstarch
  • For the sweet and sour sauce:
  • 3 tablespoons rice vinegar
  • 1/3 cup brown sugar, packed
  • 1 cup low-sodium chicken broth
  • 1/3 cup ketchup
  • 1 tablespoon tomato paste
  • 1/4 cup pineapple juice
  • 1/2 teaspoon cornstarch
  • 1 teaspoon salt
  • For the stir-fry:
  • 2 cups plus 1 tablespoon vegetable oil, divided
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1/2 cup pineapple chunks
  • white rice, to taste, cooked and hot, for serving
  • scallions, to taste, chopped, for serving

Directions

Step 1 -In a bowl, add the pork cubes, the baking soda, 2 cloves of the minced garlic, the ginger, and the soy sauce and mix well to combine.

Step 2 -Allow the pork to marinate until it is infused with flavor and the meat is tenderized, about 10-15 minutes.

Step 3 -In a separate bowl, add the rice vinegar, the brown sugar, the chicken broth, the ketchup, the tomato paste, the pineapple juice, 1/2 teaspoon of the cornstarch, and 1 teaspoon of the salt and whisk to combine. Set the sauce mixture aside.

Step 4 -Discard the marinade, then season the pork with the extra salt and the black pepper.

Step 5 -Add the remaining cornstarch to the pork mixture and toss to coat.

Step 6 -In a skillet over medium-high heat, add 1 cup of the oil.

Step 7 -Add the pork cubes to the hot oil and fry them, turning them occasionally, until they are lightly golden but not quite cooked through, about 2-3 minutes.

Step 8 -Using a slotted spoon, transfer the pork to a plate.

Step 9 -Add 1 cup of the reamaining oil to the skillet and heat it until shimmering.

Step 10 -Add the pork cubes to the hot oil and fry again until they are golden-brown, crispy, and reach an internal temperature of 145 degrees F, about 2-3 minutes.

Step 11 -Using a slotted spoon, transfer the double-fried pork to a plate.

Step 12 -In a large wok or pan over medium-high heat, add the remaining oil.

Step 13 -Add the green bell peppers, the red bell peppers, and the onions to the hot oil and cook, while stirring, for 1 minute.

Step 14 -Add the remaining minced garlic to the vegetable mixture and cook, while stirring, until fragrant, about 30 seconds.

Step 15 -Add the sauce mixture to the vegetable mixture and cook, while stirring, until the sauce becomes thick and glossy, about 2 minutes.

Step 16 -Add the double-fried pork and the pineapple chunks to the wok and toss well to coat.

Step 17 -Cook, while stirring, until everything is heated through, about 2 minutes.

Step 18 -Plate the pork mixture over the rice.

Step 19 -Top with the scallions and serve.

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