Sweet and sour pork is an emblematic dish of Chinese cuisine that has become widely popular in several Latin American countries. Its origin dates back to ancient China, where contrasting and balanced flavors were highly valued in traditional cooking. This recipe combines the juicy texture of pork with a sauce that mixes sweet, sour, and a hint of spicy flavors, creating a unique experience for the palate.
In different Latin American countries, this dish may be known by similar names or regional variations, such as "Orange Pork" in Mexico, or simply "Sweet and Sour Pork" in countries like Argentina and Colombia. Despite small differences in preparation, the essence of the sweet and sour sauce and the use of pork remain constant, making this dish a common favorite at family gatherings and restaurant menus.
How to Prepare Sweet and Sour Pork
Ingredients: Lean boneless pork, cooking oil, sesame oil, carrot, green bell pepper, green onion, brown sugar, cornstarch, water, red wine vinegar, soy sauce, ginger, pineapple chunks, and rice.
Place the pork in a freezer-safe container, then partially freeze the meat.
Cut into thin slices into bite-sized strips.
Stovetop method, meat step: heat a skillet over high heat, then add cooking oil and sesame oil.
Stir-fry the sliced pork, stirring frequently, until no longer pink, about 2 minutes.
Microwave method, meat step: preheat a 6 1/2-inch microwave browning dish at 100% power for 4 minutes.
Add cooking oil and sesame oil to the browning dish and swirl to coat.
Add the sliced pork and microwave, covered, at 100% power for 1 1/2 to 2 1/2 minutes or until the pork is no longer pink, stirring every 30 seconds.
Stovetop method, vegetable step: add the carrot, sliced green bell pepper, and green onions and cook, stirring frequently, until the vegetables are tender-crisp, about 5 minutes.
Microwave method, vegetable step: combine the sliced carrot, green bell pepper strips, and sliced green onion and microwave, covered, at 100% power for 2 to 3 minutes more or until the vegetables are tender-crisp.
Drain the liquid.
Stovetop method, sauce step: in a saucepan, mix the brown sugar, cornstarch, water, red wine vinegar, soy sauce, and ground ginger.
Heat over medium-high heat until thickened and bubbly, then add the pineapple and cook, stirring, for about 1 minute or until the pineapple is hot.
Microwave method, sauce step: in a 2-cup measure, mix the brown sugar and cornstarch.
Add the water, red wine vinegar, soy sauce, and ground ginger.
Microwave, uncovered, at 100% power for 1 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds.
Add the drained pineapple chunks and microwave, uncovered, at 100% power for about 30 seconds more or until the pineapple is hot.
Mix the pineapple mixture with the pork mixture and serve with cooked rice.
