Take the takeout out of sweet-and-sour pork

Sweet-and-sour pork is disgusting.

Which is to say, I love it. But I refuse to eat those fatty pork nuggets saturated with sticky orange goo that so many Asian-American restaurants pass off as the centerpiece of this dish.

But there is a way to make a better tasting sweet-and-sour pork, even in the amount of time it would take for take-out food delivery to arrive.

First, the pork. For a crisp exterior, dust cubed pork with cornstarch and a bit of freshly ground black pepper. This will work better than using breadcrumbs or brining.

For technique, pass on the slow simmer method. Not only would that blow the 30-minute budget, it also would kill the crisp texture this dish needs. Instead, a quick sauté in a bit of sesame oil does the trick. Canola or vegetable oil would work, too.

To avoid overcooking the pork, transfer it to a plate lined with paper towels and let it drain for several minutes.

Next up, the vegetables. Here’s where the Asian restaurants have winner

As reluctant as I was to add a second pan to this recipe, briefly steaming the carrots on their own ended up being the best way to prepare them and the sauce at the same time.

The sauce was the hardest part. I noticed pineapple juice (use the juice canned pineapple chunks are packed in), ketchup, soy sauce and cornstarch appeared in nearly all the recipes, so I started there.

To that I added cider vinegar (the sour) and brown sugar (more sweet). And while it’s a bit of a deviation from tradition, I found a British version I loved that included grated fresh ginger.

Sweet-and-Sour Pork

2 medium carrots, cut into thick oblongs

4 tablespoons cornstarch, divided

1 teaspoon freshly ground black pepper

2 pounds lean pork chops, fat trimmed, cut into bite-size cubes

4 tablespoons toasted sesame oil, divided

1 large yellow onion, diced

1 green bell, cut into thin strips

1 red bell pepper, cut into thin strips

1/2 cup cider vinegar

1/2 cup pineapple juice

1/4 cup brown sugar

1/4 cup ketchup

1 tablespoon soy sauce

1 tablespoon grated fresh ginger

1 cup pineapple chunks

Place the carrots in a medium saucepan. Add 1/2 inch of water, cover and set aside.

In a large plastic zip-close bag, combine 3 tablespoons of cornstarch and the black pepper. Add the pork cubes, close the bag and shake to coat evenly. Set the cubes aside.

In a large skillet, heat 3 tablespoons sesame oil over medium-high until it shimmers. Add the pork, in batches if necessary, and sauté, turning frequently, until lightly browned on all sides, about 10 minutes.

Transfer the pork to a plate lined with paper towels and let stand several minutes to drain excess oil.

Return the skillet to the heat and add remaining oil, then the onion and both peppers. Sauté until tender, about 6 minutes.

While the onions and peppers cook, bring the saucepan with carrots to a boil over high heat. Once they reach a boil, turn off the heat and set aside, covered.

Meanwhile, in a medium bowl, whisk together the vinegar, pineapple juice, brown sugar, ketchup, soy sauce, ginger and remaining tablespoon of cornstarch.

Add the sweet-and-sour sauce to the skillet and heat, stirring often, until it thickens, about 5 minutes. Reduce heat to medium, add the pork and carrots and toss lightly to coat. Add the pineapple chunks and simmer until heated through.

Serve over warm rice.

Yield: 6 servings

Nutrition per serving: Unavailable.