Sweet and Sour Pork

This recipe was jotted down from James Barber's daily cooking show, The Urban Peasant. It likely also appears in similar form to this in one of his cookbooks, but I have no idea where. Most measurements are my estimations, and should be modified to taste.

pork tenderloin
cornstarch
ginger
tin of pineapple chunks
1 tablespoon white sugar
2 tablespoons vinegar
1 tablespoon soy sauce
2 tablespoons tomato paste

Cut the tenderloin into bite sized pieces, and toss in cornstarch. Fry the pork in a bit of hot oil, keeping the heat high to cook the outside quickly. Add ginger slices and reduce heat. Make a sauce from the sugar, vinegar, soy sauce, pinapple (or beet, for cool colour) juice and tomato paste and pour over the meat with the pinapple chunks. Simmer to reduce the sauce, and thicken if needed by adding cornstarch mixed with a bit of water. Serve with rice.

Brian's Notes

I also added a green bell pepper to this, at the same time as the ginger (well, I forgot the ginger first time...), which gave it more vegetable content, and tasted quite nice.

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Sweet and Sour Pork
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Brian Edmonds <brian@gweep.ca> February 22, 1998