Not Deep Fried! Rich Sweet and Sour Pork

Not Deep Fried! Rich Sweet and Sour Pork

I didn't want to deep fry the pork, but just stir frying thinly sliced pork is unsatisfying. So I use thick slices of pork loin (for ginger pork), rolled it up and pan fried.

Ingredients: 2 to 3 servings

Pork butt (shoulder or roast), sliced
200 g
Green peppers
to taste
Dried shiitake mushrooms
4 small
Sugar, soy sauce
2 tablespoons
Tomato ketchup
3 tablespoons
3 1/2 tablespoons
1 teaspoon


1. Cut up the carrot roughly, and slice the onion into wedges. Cut the pineapple into bite sized pieces. Re-hydrate the shiitake mushrooms and slice in half (keep the soaking liquid). Chop the bell peppers roughly, and slice the pork pieces in half.
2. Microwave the carrot for 3 minutes to cook through. Rub 1 teaspoon each of sugar and sake (not listed) into the pork, and dust with 1 tablespoon of katakuriko (not listed). Combine the seasonings with 2 tablespoons of the mushroom soaking liquid (dissolve the katakuriko here too).
3. Heat about 2 tablespoons of vegetable oil in a pan and pan fry the pork. Roll up the pork slices before adding to the pan. Take the pork out just before it's cooked through (it will continue cooking with residual heat).
4. Add all the vegetables to the same pan and stir fry. When the peppers are cooked through, add the combined seasonings. When the sauce has thickened and turned translucent, add the pineapple and the pork, mix everything together, and it's done.

Story Behind this Recipe

My husband said he wanted sweet and sour pork while we were grocery shopping. Pork butt (shoulder) cut for ginger pork was on sale, so I bought it. This was easier to cook than chunks of pork since the pieces cooked through faster and were more tender, which made it easier to eat too.