Filed Under: Dinner, Food, Pork, Recipes, Rice and Grains

A Wok in the Pork

This sweet-and-sour pork dish won't make you porky

January 27th, 2012

Recipe by Janet & Greta Podleski

Makes 4 servings
  • 2 tsp peanut oil
  • 1 ¼ lbs pork tenderloin, cut into cubes or strips (568 g)
  • 2 tsp grated gingerroot
  • 1 tsp minced garlic
  • 1 ½ cups each chopped green bell pepper and sliced carrots
  • 1 cup chopped onions
  • 1 can pineapple chunks, undrained (14 oz/398 mL)
  • ¼ cup each ketchup and white or rice vinegar
  • 3 tbsp brown sugar
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp cornstarch
  • ½ tsp chili powder
  • 4 cups hot cooked brown rice or quinoa
  1. Heat oil in a large wok or skillet over medium-high heat. Add pork, gingerroot and garlic. Cook and stir for 6 to 7 minutes, until pork is cooked through and begins to brown. Remove pork from wok and keep warm. Add green pepper, carrots and onions to wok. Cook and stir for about 5 minutes, or until vegetables are tender.

  2. Meanwhile, prepare sauce. Drain pineapple, reserving ½ cup juice. In a small bowl, combine reserved pineapple juice, ketchup, vinegar, brown sugar, soy sauce, cornstarch and chili powder. Add sauce to vegetables in wok, along with cooked pork and pineapple chunks. Cook until sauce is bubbly and has thickened, and pork and pineapple are heated through. Serve over hot, cooked rice.

Nutrients Per Serving

570 calories, 9.7 g total fat (2.1 g saturated fat) 37 g protein, 83 carbo-hydrate, 7.8 g fibre, 92 mg cholesterol, 571 mg sodium.

A Wok in the Pork
Photography from The Looneyspoons Collection: Janet & Greta's Greatest Recipe Hits Plus a Whole Lot More!