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<str<strong>on</strong>g>Pork</str<strong>on</strong>g> is the most popular meat in the world – and nowhere is this more true than in eastern Asia.<br />
This easy, fast recipe will give you an idea why.<br />
1 lb <str<strong>on</strong>g>Pork</str<strong>on</strong>g> strips from leg or loin, 500g<br />
about 2-inches | 5 cm l<strong>on</strong>g,<br />
1/8 inch | 3 mm thick<br />
2 tbsp cornstarch 25 mL<br />
2 tbsp light sesame oil, divided 25 mL<br />
1 14 fl oz | 398 mL can 1<br />
pineapple chunks<br />
¼ cup rice vinegar 50 mL<br />
¼ cup brown sugar 50 mL<br />
2 tbsp soy sauce 25 mL<br />
1 tsp red pepper flakes (opti<strong>on</strong>al) 5 mL<br />
½ each: red and green bell ½<br />
pepper, cut into bite-sized pieces<br />
1 large carrot, peeled, 1<br />
cut lengthwise, and<br />
sliced thinly <strong>on</strong> the diag<strong>on</strong>al<br />
1 medium <strong>on</strong>i<strong>on</strong>, sliced 1<br />
1 tbsp minced ginger 15 mL<br />
Sweet and Sour<br />
[ P o r k S t r i p s ]<br />
1. Place <str<strong>on</strong>g>Pork</str<strong>on</strong>g> strips and cornstarch in a sealable plastic bag; seal and shake<br />
to coat. Heat I tbsp (15 mL) oil in a large skillet over high heat until<br />
very hot. Add <str<strong>on</strong>g>Pork</str<strong>on</strong>g> strips, in batches if necessary, and brown strips<br />
evenly. Set strips aside <strong>on</strong> absorbent paper towels and keep warm.<br />
2. Drain pineapple chunks, reserving juice; set chunks aside. Measure out<br />
¾ cup (175 mL) juice. Whisk together pineapple juice, vinegar, sugar,<br />
soy sauce, and pepper flakes in a medium bowl.<br />
3. Set the same skillet used for the <str<strong>on</strong>g>Pork</str<strong>on</strong>g> strips over high heat and add<br />
remaining oil. Add peppers, carrot, and <strong>on</strong>i<strong>on</strong> over high heat and stirfry<br />
vegetables until hot. Reduce heat to medium-high and stir-fry<br />
until they begin to s<str<strong>on</strong>g>of</str<strong>on</strong>g>ten, about four minutes. Add ginger and stir<br />
c<strong>on</strong>tinuously for a few sec<strong>on</strong>ds. Add pineapple juice mixture and bring<br />
to a boil. Add pineapple chunks and <str<strong>on</strong>g>Pork</str<strong>on</strong>g>. Cook, stirring, a few sec<strong>on</strong>ds<br />
to heat through. Serve immediately over plain steamed rice, sprinkled<br />
with white or black sesame seeds if desired.<br />
T i p | It’s always a good idea to have everything prepared in advance before you start cooking. This dish takes so little<br />
time to cook that you w<strong>on</strong>’t have time to cut and measure at the same time.<br />
T i p | A b<strong>on</strong>eless <str<strong>on</strong>g>Pork</str<strong>on</strong>g> sirloin roast cut into strips is a perfect, inexpensive choice for this dish.<br />
serves 4<br />
r 36