Thai Sweet and Sour Pork

Sweet and Sour Pork entree
Paul Poplis / Getty Images
Ratings (4)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: Serves 2-3
Nutritional Guidelines (per serving)
768 Calories
27g Fat
70g Carbs
65g Protein
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Nutrition Facts
Servings: Serves 2-3
Amount per serving
Calories 768
% Daily Value*
Total Fat 27g 34%
Saturated Fat 9g 46%
Cholesterol 164mg 55%
Sodium 3935mg 171%
Total Carbohydrate 70g 25%
Dietary Fiber 7g 26%
Protein 65g
Calcium 374mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet and sour is traditionally Chinese, but can also be found in many Southeast-Asian cuisines including Thai. This recipe is very straight-forward to make, and the pork turns out tangy-delicious. I served mine up with sticky rice, which made for quite a wonderful dinner. Use pork spare ribs if you can, or substitute pork tenderloin (or chicken breast/thighs for sweet and sour chicken). You can choose to make it spicy or milder according to your liking. Because it includes vegetables, this recipe makes for a perfect all-in-one dish any night of the week.

Ingredients

  • 1 to 1.5 lbs. pork (ribs or substitute pork tenderloin or chicken thighs, sliced)
  • Marinade:
  • 2 tsp. corn starch
  • 1/4 cup soy sauce
  • 3 tbsp. sherry
  • 1 shallot (OR 1/3 c. purple onion, diced)
  • 3 cloves garlic (minced)
  • 6 teaspoons galangal (or ginger, grated )
  • 1 to 1 1/2 cups snow peas
  • 3-4 heads bok choy (baby)
  • 1 cup mushrooms (sliced)
  • 1 bell pepper (red, sliced)
  • Garnish: fresh coriander/cilantro
  • Sweet & Sour Sauce:
  • 3/4 cup stock (chicken)
  • 1/4 cup ketchup
  • 1/4 cup brown sugar (not packed)
  • 1 tbsp. vinegar
  • 3 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 1 chili pepper (red, minced, OR 1-3 tsp. chili sauce OR 1/2 to 1 tsp. cayenne pepper)
  • 1 tbsp. lemon juice
  • 6 lime leaves (cut with scissors into thin strips, stems discarded)
  • 2 tsp. corn (starch dissolved in 3-4 tbsp. water)

Steps to Make It

  • Chop ribs into 2-3 inch segments and place in a bowl. Make the marinade and pour over the ribs. Toss well to coat. Set in the refrigerator to marinate while you prepare the other ingredients.

  • Warm a wok or large frying pan over medium-high heat. Add 1-2 tbsp. oil and swirl around, then add the shallot, garlic, and ginger. Stir-fry 1 minute to release the fragrance.

  • Add the sweet & sour sauce ingredients--except the lime leaves and cornstarch-water. Stir and bring to a boil.

  • Add the marinated pork plus the lime leaf strips and mushrooms. Stir well. Reduce heat to medium or medium-low (so pork is gently simmering). Cover and simmer 10-12 minutes, stirring occasionally.

  • Add the bell pepper and snow peas, stirring them in. Simmer 3-4 more minutes, or until vegetables have softened but still retain their color, and the pork is cooked.

  • Add the baby bok choy and cornstarch-water mixture. Stir well. The sauce will thicken in 1-2 minutes, which is just long enough to cook the bok choy (you want it still crisp).

  • Reduce heat to low and taste-test, adding more fish sauce for more salt/flavor, or more sugar if you prefer it sweeter. Top with the fresh coriander and serve with plain rice, Sticky Rice, or Coconut Rice.