Ingredients with Measurements:
- 1 lb pork tenderloin, sliced into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1/2 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/4 cup water
- 2 tbsp cornstarch
Special equipment needed: None
Step-by-step instructions:
a. In a large bowl, coat the pork pieces with cornstarch.
b. Heat the vegetable oil in a large skillet over medium-high heat.
c. Add the pork to the skillet and cook until browned on all sides, about 5-7 minutes.
d. Remove the pork from the skillet and set aside.
e. Add the bell peppers and onion to the skillet and cook until slightly softened, about 3-5 minutes.
f. Add the pineapple chunks to the skillet and cook for an additional 2 minutes.
g. In a separate bowl, whisk together the rice vinegar, ketchup, brown sugar, soy sauce, garlic powder, ginger powder, water, and cornstarch.
h. Pour the sauce over the vegetables in the skillet and stir to combine.
i. Add the pork back to the skillet and stir to coat with the sauce.
j. Cook for an additional 2-3 minutes, until the sauce has thickened and the pork is heated through.
k. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or tofu.
- Rice vinegar can be substituted with apple cider vinegar.
- Ketchup can be substituted with tomato paste.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add sliced carrots or snow peas for extra vegetables.
- Use fresh pineapple instead of canned.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to coat the pork pieces well with cornstarch to ensure a crispy exterior.
- Don't overcrowd the skillet when cooking the pork to ensure even browning.
- Use a non-stick skillet to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with rice in the center and the sweet and sour pork and vegetables around the edges.
Garnishes:
Sprinkle with chopped green onions or cilantro.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice, or egg rolls.
Troubleshooting advice:
If the sauce is too thick, add a splash of water to thin it out. If it's too thin, whisk in a bit more cornstarch.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Sweet and sour pork is a popular Chinese-American dish that originated in the Guangdong province of China.
Flavor profiles:
Sweet, sour, savory, and slightly tangy.
Serving suggestions:
Serve hot with rice and a side of stir-fried vegetables.
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Region: Chinese