Sweet and Sour Pork
Recipe for the week of December 18-22, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield`6 servings 15minutes
Cook Time
20minutes
Servings Prep Time
Yield`6 servings 15minutes
Cook Time
20minutes
Ingredients
  • 1cup Riceuncooked
  • 2cups water
  • Dash salt
Sweet and Sour Sauce
  • ½cup honey
  • 6tablespoons rice vinegar
  • 4teaspoons soy sauce
  • 3tablespoons Tomato Paste
  • 1tablespoon cornstarch
  • 2tablespoons water
Pork
  • 1 ½pound pork tenderloincut into 1-inch cubes
  • 1teaspoon Saltdivided
  • ½teaspoon black pepperdivided
  • ¾cup all purpose flour
  • ⅓cup cornstarch
  • 2 eggs
  • 2cups plus 1 tablespoon vegetable oilfor frying
  • 2-3 garlic clovesminced
  • 1/2 white oniondiced
  • 1 red bell pepperdiced
  • 1 green bell pepperdiced
  • 1cup pineapple chunks
  • 2tablespoons green onionsliced
  • 1/2teaspoon sesame seeds
MASTERS CLASSES ONLY: Sauteed Bok Choy
  • 2tablespoons vegetable oil
  • 2 garlic clovespeeled and minced
  • 1 1/2 inches gingerpeeled and minced
  • 4bunches bok choycleanned with the ends trimmed
  • 1tablespoon soy sauce
  • 1 tablespoon vegetable stock
  • sesame oilfor drizzling
Instructions
  1. To Make the Sauce
  2. In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
  3. In a small bowl combine the cornstarch and water.
  4. Prepping the Pork
  5. Season pork with salt and pepper.
  6. In a shallow dish mix together flour and ⅓ cup cornstarch.
  7. In a separate shallow dish add eggs and whisk.
  8. Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture.
  9. In a pan, heat oil over medium-high heat. Working in batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.
  10. Transfer pork and drain on paper towels.
  11. Cooking the Vegetables
  12. In the same pan, add more oil over medium-high heat. Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.
  13. Add in the red and green bell peppers, and stir-fry for 1 minute. Add in the pineapple and stir-fry for 1 minute.
  14. Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.
  15. Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.
  16. Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.
MASTERS CLASSES ONLY
  1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, and ginger and cook, stirring constantly, until fragrant, about 45 seconds.
  2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
  3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.