Sweet -n- Sour Pork

Sweet -n- Sour Pork

This is my total downfall.  I could live on sweet-n-sour.  But alas, that fried up yuck is so bad for me.  I was in heaven to find this light version with more veggies.  All the places around that serve it seem to be ignoring the veggies anymore and it’s all sauce and deep fried meat.  MMMMM, enjoy!

12 oz. boneless pork loin, trimmed of all visible fat
1 can (8 oz.) pineapple chunks in juice
2 Tbsp. Worcestershire sauce
1 tbsp. cornstarch
1/4 tsp. freshly ground black pepper to taste
3 tsp. canola or peanut oil
2 cups broccoli
1 medium carrot, thinly sliced
1 medium onion, cut vertically into 1/2-inch slices
1 garlic clove, chopped
1 tsp. minced fresh ginger

1. Freeze pork until slightly firm, about 20 minutes. This makes the pork easier to cut into uniform pieces.  Cut pork into 1/4-inch by 2- or 3-inch strips. Set aside.

2. Drain juice from pineapple into a small bowl, reserving pineapple chunks. Add Worcestershire sauce and cornstarch to juice. Season with pepper, if desired. Set aside.

3. Heat wok with 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, and reserved pineapple. Stir-fry
until broccoli and carrots are brightly colored, about 2 minutes. Set aside on plate or bowl.

4. Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, make sure not to burn them. Stir in pineapple juice mixture. Add meat and vegetable mixture back to wok. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes.  Serve immediately.