Sweet & Sour Pork

Preparation

1. Combine pork, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine (or sherry), 1 1/2 teaspoons cornstarch, salt and pepper in a medium bowl. Stir in sesame oil until well combined.
2. Combine pineapple juice, vinegar, ketchup and brown sugar in a small bowl. Stir in the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine (or sherry) and 2 teaspoons cornstarch.
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut (or canola) oil. Carefully add the pork in one layer. Cook undisturbed for 1 1/2 minutes, letting it begin to sear. Then, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 1 minute. Transfer to a plate.
4. Swirl the remaining 1 tablespoon oil into the wok, add carrot and stir-fry for 30 seconds. Return the pork with any juice to the wok. Add tomato and scallions and stir-fry for 30 seconds. Swirl in the pineapple juice mixture, add pineapple and stir-fry until the pork is just cooked through and the sauce is lightly thickened, 1 to 2 minutes more.

Tips & Notes

• Tips: Pork shoulder or butt is available both bone-in or boneless and typically sold in portions significantly larger than 1 pound—3 to 5 pounds. To get the amount you need for this recipe, ask the butcher to start with 1 1/2 to 1 3/4 pounds before trimming to make sure you get 1 pound of trimmed boneless pork shoulder or butt. Or buy a larger portion and freeze the rest for another use.
• If you’re making this with canned pineapple, you can use 2 tablespoons juice from the can.
• To season your wok the traditional way: Scrub a new carbon-steel wok with hot water, soap and a scouring pad to remove the factory coating. Rinse and dry thoroughly. Heat the wok over high heat until a bead of water vaporizes within 1 to 2 seconds. Swirl 2 tablespoons peanut oil or vegetable oil into the pan. Add 1/2 cup sliced unpeeled fresh ginger and 1 bunch scallions cut into 2-inch pieces. Reduce the heat to medium and stir-fry the mixture, pressing it into the sides of the wok as you go. Keep stir-frying and pressing the seasonings all over the wok for about 15 minutes. Remove from the heat and let cool. (Discard the scallions and ginger.)
• Note: Shao Hsing (or Shao xing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.

Nutrition