Alpha Gal Friendly Sweet and Sour Pork

Total time1 hr 5 min

Prep time25 min

Cook time25 min

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Ingredients

4 servings

For the pork

1 ½ lb pork shoulder, cut into 1-inch cubes
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
2 tbsp soy sauce
1 tbsp shaoxing rice wine
½ tsp white pepper

For the batter

¾ cup cornstarch
¼ cup all-purpose flour
½ tsp baking powder
½ cup cold water
1 large egg

For frying

4 cups neutral oil, for frying (such as vegetable oil or canola oil)

For the sauce

⅓ cup rice vinegar
⅓ cup ketchup
3 tbsp sugar
2 tbsp soy sauce
¼ cup pineapple juice (from the canned pineapple below)
1 tbsp cornstarch
2 tbsp water

For the stir-fry

1 tbsp neutral oil
1 medium yellow onion, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 can (8 oz) pineapple chunks in juice, drained (juice reserved for sauce)

For serving

2 scallions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
Combine the pork cubes, soy sauce, Shaoxing rice wine, and white pepper in a medium bowl and toss to coat. Let the pork marinate at room temperature for 15 minutes.
2
While the pork marinates, whisk together the sauce ingredients: rice vinegar, ketchup, sugar, soy sauce, and pineapple juice in a small bowl until the sugar dissolves. In a separate small bowl, stir together the 1 tbsp cornstarch and 2 tbsp water until smooth; set both aside.

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