**Sweet and Sour Pork with Orange Sauce**
Of course there are tons of other sweeteners on the market I will not talk about them that much today if you're interested in those products leave a comment below and I will consider making a video to talk about the difference fYI the cornstarch should be added the last because right now the ketchup is wrapping the starch and creating lots of lumps which took me a while to stir any way keep adding three tablespoon of white vinegar and 1/3 cup of water.
I switched to a whisk to continue stirring until I got rid of those starch lumps in order to get some nice citrusy and fruity flavor. I peeled some orange skin make sure you don't get the white part or else it brings a bitter taste 5 to 6 finger sized pieces do not dice them or else it will be annoying to eat let it soak in there while you are deep-frying the pork now you can start heating the oil.
I'm using my favorite hammered mark carbon steel waka I'm selling this product now just a little extra information if you already purchased my wok you should definitely use it to make this recipe because deep frying is a great chance to improve the slickness and reinforce the seasoning of the wok if you don't have a wok yet consider buying one it is the must-have cookware in Chinese cuisine I'll put the link in the description go check it out ok.
We're gonna heat the oil to 350 degrees Fahrenheit at the port piece-by-piece deep frying looks dangerous and a lot of people are scared of hot oil actually the safe way to do this is to get the meat close to the oil surface and then drop it in do not throw them into the hot oil from far away or else it will cause splashing you probably need to fry this in two or three batches and don't crowd the wok gently stir them so they don't stick together check the temperature once or twice just to make sure you are still monitoring the heat at the right temperature let it fry for a couple minutes and take them out the color hasn't turned golden brown yet it is a light yellow.
Don't worry about that because we will let this sit for 10 minutes and double fry it this time raise the temperature to 400 degrees Fahrenheit and all the poor King and we just need a minute or two to get a nice golden color take them out use paper towel to absorb the excess grease now we can cook the sausage.
Place the sauce pot on top of low heat we need to stir it is continually for 4 to 5 minutes even though the monk fruit sweetener with a riff at all is one to one ratio to replace sugar but it doesn't create a syrupy texture that is why I used quite a lot of cornstarch to thicken the salsa but con starch was set to solid while it crews down so you want to make this sauce right before you add it to the dish so it doesn't have the time to set when it gets to this thick creamy texture.
The whisk can pick up some sauce like that that is the time to turn off the heat set it aside for a few minutes and let's quickly finish the rest of the steps. Heat up the wok again add a splash of oil tossing a cup of colorful bell pepper and 1 and a half cup of pineapple these ingredients can be eaten when they are raw so you can just cook it however long you want personally I prefer them to be fresh and crunchy so I only stirred them for less than a couple minutes.
Add the fried pork back to the Walker follow up with the sauce that we just made keep mixing it until everything is coated with that glossy sticky salsa give you a final taste to see if you need to adjust the flavor mine was perfect take them out and you are done. If you serve this fast you might be able to enjoy the crunchiness if you let it sit for a while the sauce will start getting into the pork which is in flavor but you do lose the crispness.
The taste is amazing it has the perfect balance between the sweetness and sourness the orange peel we add provides a nice citrusy scent which goes great with pineapple it made this dish refreshing and tropical most importantly I don't feel guilty eating it because there is no sugar like I mentioned before. If you want to make this recipe low in starch you can use coconut flour as the coating which is even more healthier.
**The Recipe**
**Sweet and Sour Pork with Orange Sauce (No Sugar)**
Ingredients:
- 500g pork pieces
- 200ml vegetable oil
- 50g cornstarch
- 3 tbsp white vinegar
- 1/3 cup water
- 100g pineapple chunks
- 150g bell pepper chunks
- 2 orange peels (zested)
- 20g salt
- 5g black pepper
- 10g sugar free sweetener
Instructions:
1. Soak the pork pieces in cold water for 30 minutes then rinse and pat dry with paper towels.
2. In a wok, heat 150ml of vegetable oil over medium-high heat until it reaches 350 degrees Fahrenheit.
3. Using a fork or chopsticks, drop the pork pieces into the hot oil in batches to avoid splashing and adjust the temperature if necessary.
4. After 5 minutes, remove the cooked pork from the wok with a slotted spoon and let them rest for 10 minutes before serving.
5. Repeat step 3 until all the pork is fried.
**The Sauce**
Ingredients:
- 50g cornstarch
- 2 tbsp sugar free sweetener
- 1/4 cup water
- 100ml pineapple juice
- 50g orange zest
Instructions:
1. In a wok, heat 25ml of vegetable oil over medium heat.
2. Add the sugar-free sweetener and stir until it dissolves.
3. Sprinkle cornstarch over the sauce mixture and cook for 30 seconds while stirring constantly to prevent lumps from forming.
4. Gradually add water to the sauce mixture and stir well.
5. Bring the sauce to a boil, then reduce heat to low and simmer for 2 minutes or until it thickens.
6. Stir in pineapple juice and orange zest until combined.
7. Add the cooked pork back into the wok and toss with the sweet and sour sauce until everything is coated.
8. Serve immediately garnished with fresh herbs and enjoy!
Note: The above recipe does not include any sugar, but you can add a small amount if needed to taste.