Sweet and sour is traditionally Chinese, but can also be found in many Southeast-Asian cuisines including Thai. This recipe is very straight-forward to make, and the pork turns out tangy-delicious. I served mine up with sticky rice, which made for quite a wonderful dinner. Use pork spare ribs if you can, or substitute pork tenderloin (or chicken breast/thighs for sweet and sour chicken). You can choose to make it spicy or milder according to your liking. Because it includes vegetables, this recipe makes for a perfect all-in-one dish any night of the week.
Ingredients
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1 1/2 pounds pork
Marinade:
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2 teaspoons cornstarch
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1/4 cup soy sauce
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3 tablespoons sherry
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1/3 cup shallot
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3 cloves garlic
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6 teaspoons ginger
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1 1/2 cups snow peas
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4 cup, shredded bok choy
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1 cup mushrooms, sliced
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1 pepper bell pepper
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Fresh cilantro, for garnish
Sweet & Sour Sauce:
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3/4 cup stock chicken
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1/4 cup ketchup
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1/4 cup brown sugar
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1 tablespoon vinegar
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3 tablespoons fish sauce
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2 tablespoons soy sauce
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1 red chile pepper, minced, or 1 to 3 teaspoons chili sauce or 1/2 to 1 teaspoon cayenne pepper
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1 tablespoon lemon juice
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6 strips lime leaves
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2 teaspoons cornstarch, dissolved in 3 to 4 tablespoons water
Steps to Make It
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Gather the ingredients.
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Chop ribs into 2-3 inch segments and place in a bowl. Make the marinade and pour over the ribs. Toss well to coat. Set in the refrigerator to marinate while you prepare the other ingredients.
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Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the shallot, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
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Add the sweet & sour sauce ingredients—except the lime leaves and cornstarch-water. Stir and bring to a boil.
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Add the marinated pork plus the lime leaf strips and mushrooms. Stir well. Reduce heat to medium or medium-low (so pork is gently simmering). Cover and simmer 10-12 minutes, stirring occasionally.
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Add the bell pepper and snow peas, stirring them in. Simmer 3-4 more minutes, or until vegetables have softened but still retain their color, and the pork is cooked.
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Add the baby bok choy and cornstarch-water mixture. Stir well. The sauce will thicken in 1-2 minutes, which is just long enough to cook the bok choy (you want it still crisp).
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Reduce heat to low and taste-test, adding more fish sauce for more salt/flavor, or more sugar if you prefer it sweeter. Top with the fresh coriander and serve with plain rice, Sticky Rice, or Coconut Rice.
Nutrition Facts (per serving) | |
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803 | Calories |
34g | Fat |
52g | Carbs |
74g | Protein |
Nutrition Facts | |
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Servings: 2 to 3 | |
Amount per serving | |
Calories | 803 |
% Daily Value* | |
Total Fat 34g | 43% |
Saturated Fat 11g | 57% |
Cholesterol 201mg | 67% |
Sodium 3748mg | 163% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 8g | 28% |
Total Sugars 31g | |
Protein 74g | |
Vitamin C 180mg | 902% |
Calcium 360mg | 28% |
Iron 9mg | 52% |
Potassium 2576mg | 55% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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