Name that movie!

The blog world has gone pumpkin crazy.  Pumpkin muffins, pumpkin cookies, pumpkin cake, pumpkin ravioli and even pumpkin macaroni.

I love it, but Nick swears he just doesn’t like pumpkin.  Sad face for me.

So instead of a pumpkin recipe, I bring you pork!

Sweet and sour pork. It’s so sad that I used to think I hated pork. Pork has totally replaced chicken for me (no one tell my husband!).

Don’t be fooled by the seemingly long ingredients list. This is an easy dinner to throw together, and as long as the pork isn’t frozen, you’ll have it on the table in about 30 minutes, depending on if you serve this with rice or quinoa. (Rice takes a little longer)

I have made this recipe twice already. The first time I used carrots, because that’s what the original recipe called for, and that’s what I had in my fridge. Let me just say, my family (me especially) hates cooked carrots. I’m not sure what I was thinking, except for “sweet, I already have carrots in my fridge!” If you see carrots mixed in with the pork, pretend it’s magic when they turn into snow peas, ok? It’ll be more fun that way.

Sweet & Sour Pork
Adapted from Eating Well

1 pound pork sirloin
1 tbsp minced or grated ginger
2 tbsp plus 2 tsp reduced sodium soy sauce, divided
1 tbsp plus 2 tsp dry cooking sherry, divided
3 1/2 tsp cornstarch, divided
1/4 tsp salt
1/8 tsp ground pepper
1 tbsp plus 1 tsp sesame oil, divided
3 tbsp pineapple juice (I just used the juice from the canned pineapple)
2 tbsp distilled white vinegar
1 tbsp ketchup
2 tsp brown sugar
snow peas (several large handfuls)
1 tomato, thinly sliced into wedges
1/4 cup chopped scallions
2 cups pineapple chunks (I used canned so that I’d have pineapple juice, but fresh would be delicious too)

Cut the pork into bite sized pieces. Combine the pork, ginger, 2 tbsp soy sauce, 2 tsp sherry, 1 1/2 tsp cornstarch, salt, pepper and 1 tsp sesame oil in a bowl.
In another small bowl, stir the pineapple juice, vinegar, ketchup and brown sugar. When the brown sugar has dissolved, add in 2 tsp soy sauce, 1 tbsp sherry and 2 tsp cornstarch.
Heat a wok until it’s so hot that a drop of water evaporates in a second or two, then add the pork mixture in a single layer. Let it cook for a minute before stirring, and then stir fry it until it’s almost completely done through. Remove it to a plate to let it rest.
Heat 1 tbsp sesame oil in the wok, and add the snow peas. Stir the peas a few times, and then add the pork and it’s juices back to the wok. Add the tomato and the scallions, then pour in the pineapple juice mixture, followed by the pineapple. Heat through and allow the sauce to thicken before serving over rice or quinoa.

Isn’t it fun how carrots can magically turn into snow peas?

Letting the pork rest between stir frying keeps it moist and ensures that the texture won’t get rubbery.

The sauce won’t get super thick, but it definitely sticks to everything.

Ah! Magic!!

Magic carrots over quinoa.

Magic snow peas over rice.

Either way, this is a keeper.