Non-Fried Healthy Sweet and Sour Pork with Pork Loin

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, non-fried healthy sweet and sour pork with pork loin. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Great recipe for Non-Fried Healthy Sweet and Sour Pork with Pork Loin. I wanted to make something healthy. I don't often buy block meat, but I always have pork loin or belly in the refrigerator. That's all you need to make delicious sweet and sour pork!

To begin with this particular recipe, we must first prepare a few ingredients. You can have non-fried healthy sweet and sour pork with pork loin using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Non-Fried Healthy Sweet and Sour Pork with Pork Loin:
  1. Get 150 grams Pork loin, thinly cut (or block meat)
  2. Get 1⁄2 tbsp ★Soy sauce
  3. Make ready 1⁄2 tbsp ★Sake
  4. Get 1 ★Salt and pepper
  5. Prepare 3 Green peppers
  6. Prepare 1⁄2 Carrot
  7. Take 1 Onion
  8. Prepare 3 tbsp ◎Vinegar
  9. Make ready 3 tbsp ◎Sugar
  10. Get 1 tbsp ◎Soy sauce
  11. Take 4 tbsp ◎Ketchup
  12. Take 1 tsp ◎Chinese soup stock (Weipa or chicken)
  13. Take 150 ml ◎Water
  14. Take 1 Katakuriko slurry

Then pour the sweet and sour sauce on it or serve the sauce on the side. Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper.

Steps to make Non-Fried Healthy Sweet and Sour Pork with Pork Loin:
  1. Flavor the pork with the ★ ingredients. Thin cuts absorb flavor easily, so there's no need for it to sit for long.
  2. Cut each strip of the flavored pork roast in half as shown.
  3. Fold the cut roast in half. Take rough edges and fold into the center, forming square pieces.
  4. Dust the meat on both sides with katakuriko (not listed in ingredients).
  5. Spread enough oil in the pan to cover the bottom and fry the pork. You only need enough oil to cover about half of the meat.
  6. Chop the green pepper, cut the carrots into strips, and roughly chop the onion. Boil to about 90% cooked.
  7. Add the ◎ ingredients to a pan and bring to a boil. Pour in the katakuriko slurry to thicken the sauce.
  8. Add pork and vegetables into the pan from Step 7, and mix with the sauce to complete.

Place pork in pan; reduce heat to medium. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth. Stir pineapple juice mixture; add to skillet. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender.

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