Pork in sweet and sour sauce

Ingredients:

• 450 g pork tenderloin, cut into 1 cm pieces.
• 2.5 tbsp balsamic vinegar
• 2 teaspoons lightly salted soy sauce
• 1 tbsp cornstarch
• 3 tablespoons ketchup
• 3 tbsp. sugar + a pinch
• 3 tablespoons peanut or other vegetable oil
• 3 cloves garlic, crushed
• 2 carrots, thinly sliced
• 3 green onions, cut into 1 cm pieces.
• 3 cups snow pea pods, halved

Preparation:

1. In a bowl, combine the pork with 0.5 tablespoons vinegar and a pinch of salt. In another bowl, combine the remaining 2 tablespoons vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water, and 0.5 teaspoon salt.
2. Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat. Add the pork and stir slowly until no longer pink, about 2 minutes. Transfer the pork to a plate with a slotted spoon. Drain the oil and wipe out the skillet.
3. Heat the remaining 1 tablespoon peanut oil in the skillet and sauté the garlic with a pinch of salt and sugar for 15 seconds. Add the carrots and green onions and sauté, stirring, until the carrots are crisp-tender, 2 minutes. Add a little water if the garlic starts to stick to the pan. Add the pork, peas, and soy sauce mixture; stir until the pork is cooked through and the sauce has thickened, about 3 minutes.