Sweet and Sour Pork Recipe (No Fry)
User Reviews
5
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Servings
4 servings
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Course
Main Course
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Cuisine
Thai
Sweet and Sour Pork Recipe (No Fry)
Description
Pork tenderloin is sliced thin and marinated briefly in soy sauce, then quickly stir-fried in hot oil to brown the pieces without fully cooking through. After removing the pork, aromatics such as garlic and onion are sautéed until fragrant and slightly golden. Vegetables including cucumber, fresh pineapple chunks, and bell peppers are added and cooked briefly to retain crispness and sweet notes.
The sweet and sour sauce made from brown sugar, white vinegar, oyster sauce, sriracha, soy sauce, and toasted sesame oil is combined with the stir-fry to coat ingredients evenly, creating a layered flavor profile that balances sweet, tart, spicy, and savory elements. Roasted, unsalted cashews add texture and warmth, with optional green onions for garnish. Serving with jasmine rice provides a neutral base that complements the vibrant stir-fry.
Fresh pineapple is preferred for its bright flavor and texture, enhancing the dish’s freshness compared to canned alternatives.
Ingredients
- 12 ounces pork tenderloin
- 2 teaspoons soy sauce
- 2 tablespoons neutral oil
- 5 cloves garlic chopped
- ½ onion cut in ⅓-inch (8 mm) strips, medium
- 1½ cups cucumber halved lengthwise and sliced, mini or English
- 1 cup pineapple bite-sized pieces, (see note, fresh
- 1 cup bell pepper julienned, any colour
- ½ cup cashew plus extra for garnish, unsalted, roasted
- 1 to 2 green onions chopped (optional)
- jasmine rice for serving
SWEET & SOUR SAUCE
- 2 tablespoons brown sugar packed
- 2 tablespoons white vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil toasted
Instructions
- Remove any silver skin from the pork, then cut the tenderloin in half horizontally. Cut each half into ⅓-inch (8 mm) slices and place them in a small mixing bowl. Add the 2 teaspoons (10 ml) soy sauce and mix well to coat.
- Make the sweet and sour sauce by combining all the ingredients in a small bowl; stir until the sugar is mostly dissolved.
- Place a wok on high heat and add the oil. Once it’s very hot, add the pork and spread it out into one layer (you may need to do this in batches ). Let the pork cook without moving it until browned on the underside, 1 to 2 minutes. Toss and stir for about 30 seconds, or just until most of the exterior looks cooked; don’t worry about the inside being done at this point. Place the pork in a bowl, leaving behind any oil and juices.
- In the same wok on medium heat, add a little more oil if needed, then add the garlic and onions and stir until the garlic starts to turn golden.
- Turn the heat up to high and add the cucumber, pineapple, bell peppers, and sauce. Toss for about 2 minutes.
- Add the pork back in and stir for 30 seconds, just until heated through. Be careful not to overcook the pork, as lean meat like tenderloin becomes dry quickly. (Pork is perfectly safe to eat medium-cooked to a minimum internal temperature of 145°F/63°C ). Turn off the heat and stir in the cashews and green onions.
- Plate and top with more cashews and green onions, if you like. Serve with jasmine rice.
Notes
- Use fresh pineapple rather than canned to maintain better flavor and texture in the dish.
User Reviews
Overall Rating
5
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