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Sweet and sour pork in a blue plate on blue napkin

Sweet and Sour Pork Recipe (No Fry)

By: Pailin Chongchitnant
This Thai style sweet and sour pork is lighter and healthier than what you'd get at a Chinese takeout. No deep frying, no breading, not overly sweet, and lots of veggies. It's also quick, easy, and weeknight-friendly! (This recipe is an except from my cookbook Sabai: 100 Simple Thai Recipes for Any Day of the Week)
Servings 4 servings

Ingredients
 
 

  • 12 ounces pork tenderloin
  • 2 teaspoons soy sauce
  • 2 tablespoons neutral oil
  • 5 cloves garlic, chopped
  • ½ medium onion, cut in ⅓-inch (8 mm) strips
  • 1½ cups Mini or English cucumber, halved lengthwise and sliced
  • 1 cup fresh pineapple, bite-sized pieces, (see note)
  • 1 cup bell pepper, any colour, julienned
  • ½ cup unsalted roasted cashews, plus extra for garnish
  • 1 to 2 green onions, chopped (optional)
  • Jasmine rice, for serving

SWEET & SOUR SAUCE

  • 2 tablespoons brown sugar, packed
  • 2 tablespoons white vinegar
  • 2 tablespoons oyster sauce
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil

Notes

Note: Using fresh pineapple rather than canned makes a big difference here; for convenience I buy it pre-cut in the ready-to-eat food section at the supermarket.

Instructions
 

  • Remove any silver skin from the pork, then cut the tenderloin in half horizontally. Cut each half into ⅓-inch (8 mm) slices and place them in a small mixing bowl. Add the 2 teaspoons (10 ml) soy sauce and mix well to coat.
    12 ounces pork tenderloin, 2 teaspoons soy sauce
  • Make the sweet and sour sauce by combining all the ingredients in a small bowl; stir until the sugar is mostly dissolved.
    2 tablespoons brown sugar, 2 tablespoons white vinegar, 2 tablespoons oyster sauce, 2 tablespoons sriracha, 1 tablespoon soy sauce, 2 teaspoons toasted sesame oil
  • Place a wok on high heat and add the oil. Once it’s very hot, add the pork and spread it out into one layer (you may need to do this in batches ). Let the pork cook without moving it until browned on the underside, 1 to 2 minutes. Toss and stir for about 30 seconds, or just until most of the exterior looks cooked; don’t worry about the inside being done at this point. Place the pork in a bowl, leaving behind any oil and juices.
    2 tablespoons neutral oil
  • In the same wok on medium heat, add a little more oil if needed, then add the garlic and onions and stir until the garlic starts to turn golden.
    5 cloves garlic, ½ medium onion
  • Turn the heat up to high and add the cucumber, pineapple, bell peppers, and sauce. Toss for about 2 minutes.
    1½ cups Mini or English cucumber, 1 cup fresh pineapple, 1 cup bell pepper, any colour
  • Add the pork back in and stir for 30 seconds, just until heated through. Be careful not to overcook the pork, as lean meat like tenderloin becomes dry quickly. (Pork is perfectly safe to eat medium-cooked to a minimum internal temperature of 145°F/63°C ). Turn off the heat and stir in the cashews and green onions.
    ½ cup unsalted roasted cashews, 1 to 2 green onions
  • Plate and top with more cashews and green onions, if you like. Serve with jasmine rice.
    Jasmine rice
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