Sweet and Sour Pork

Ingredients

• 2.5 tablespoons balsamic vinegar 
• 2  carrots thinly sliced
• 1 tablespoon cornstarch 
• 3 cloves garlic minced
• 3 tablespoons catsup 
• 4 servings kosher salt 
• 2 teaspoons soya sauce low-sodium
• 1 pound pork tenderloin cut into 1/2-inch pieces
• 3  scallions cut into 1/2-inch pieces
• 3 cups snow peas cut in half
• 3 tablespoons sugar plus a pinch
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• wok
• slotted spoon

Directions

1. Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl.
2. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
3. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat.
4. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes.
5. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
6. Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds.
7. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (
8. Add a little water if the garlic starts to stick to the skillet.)
9. Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.
10. Photograph by Antonis Achilleos