Sweet and Sour Pork Strips

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Sweet and Sour Pork Strips

Sweet and Sour Pork Strips
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Serves 4

Prep Time:
20 minutes

Cooking Time:
10 minutes


  • 1 lb (500 g) Ontario pork from the leg or loin, cut into strips, trimmed
  • 2 Tbsp (30 mL) cornstarch
  • 2 Tbsp (30 mL) light sesame oil, divided
  • 1 can (14 fl oz/398 mL) can pineapple chunks
  • 1/4 cup (60 mL) rice vinegar
  • 1/4 cup (60 mL) brown sugar
  • 2 Tbsp (30 mL) light or sodium-reduced soy sauce
  • 1 tsp (5 mL) red pepper flakes (optional)
  • 1/2 EACH: red and green bell peppers, cut into bite-sized pieces
  • 1 large carrot, peeled, cut lengthwise and thinly sliced on the diagonal
  • 1 medium onion, sliced
  • 1 Tbsp (15 mL) minced ginger

Cooking Instructions:

  1. Place pork strips and cornstarch in a sealable plastic bag; seal and shake to coat. Heat 1 Tbsp (15 mL) oil in a large skillet over high heat until very hot. Add pork strips, in batches if necessary, and brown strips evenly. Set strips aside on absorbent paper towels and keep warm.
  2. Drain pineapple chunks, reserving juice; set chunks aside. Measure out 3/4 cup (175 mL) juice. Whisk together pineapple juice, vinegar, sugar, soy sauce, and pepper flakes in a medium bowl.
  3. Set the same skillet used for the pork strips over high heat and add remaining oil. Add peppers, carrot, and onion reducing heat to medium-high and stir-fry until they begin to soften, about four minutes. 
  4. Add ginger and stir continuously for a few seconds. 
  5. Add pineapple juice mixture and bring to a boil. 
  6. Add pineapple chunks and pork. Cook, stirring, a a minute or two until heated through. Serve immediately over plain steamed rice, sprinkled with white or black sesame seeds if desired.

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