Skip the takeout and make this twist on classic sweet & sour pork. Using our Mango Barrel Aged Balsamic Vinegar gives you that sweet juicy mango flavor.
15oz Canned Pineapple Chunks, juice and fruit separated
1/2 Cup Mango Balsamic Vinegar
1 Tbsp Fresh Ginger, grated
1 tsp Sriracha Sea Salt
1 Tbsp Cornstarch
1 1/2lbs Pork Tenderloin
3 Tbsp Cornstarch
2 Tbsp Sriracha Sea Salt
1 tsp Ground Pepper
1/2 Cup Avocado Oil
1 Mango, cubed
Green Onions, for garnish
Sesame Seeds, for garnish
Cooked Rice, for serving
In a small cold saucepan add pineapple juice, mango balsamic, black garlic tamari soy balsamic, ginger and cornstarch. Whisk together until smooth.
Turn the heat on to medium heat and bring to a boil. Reduce the heat to a simer and allow to cook for 5 minutes, stirring occasionally until reduced and thickened. Set aside.
Meanwhile prepare the pork by cubing into bite size pieces. Toss with cornstarch, sriracha sea salt, and pepper.
Heat a wok (or 12 in sauté pan) with enough Avocado oil to cover the bottom. Once hot, working in small batches, add the pork, tossing and cooking until golden on the outside, about 5 minutes.
Return all of the pork to the skillet, add the sweet & sour sauce, mango chunks and pineapple. Stir fruit and finish cooking until pork is cooked throughout, another 5-10 minutes.
Garnish with sliced green onions and sesame seeds. Serve with rice.
To make this dish Paleo, swap the cornstarch for tapioca flour and the rice for cauliflower rice.
If you do not eat pork, this can easily be made with chicken, beef, or tofu.
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