Ingredients with Measurements:
- 1 pound pork loin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 red bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 1 onion, cut into bite-sized pieces
- 1 can (20 oz) pineapple chunks, drained
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine 1/2 cup cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the pork pieces and toss to coat evenly.
2. Heat 1/4 cup vegetable oil in a large skillet or wok over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside.
3. In the same skillet, add the red and green bell peppers and onion. Cook until the vegetables are tender, about 5 minutes.
4. Add the pineapple chunks to the skillet and cook for another 2 minutes.
5. In a small bowl, whisk together 1/2 cup white vinegar, 1/2 cup ketchup, 1/2 cup brown sugar, and 1 tablespoon soy sauce.
6. In another small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water.
7. Add the cooked pork back to the skillet with the vegetables. Pour the sweet and sour sauce over the pork and vegetables and stir to combine.
8. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
9. Serve hot over rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 491
- Fat: 17g
- Carbohydrates: 64g
- Protein: 22g
Substitutions for ingredients:
- Pork can be substituted with chicken or tofu.
- Red and green bell peppers can be substituted with any color of bell pepper.
- White vinegar can be substituted with apple cider vinegar.
- Ketchup can be substituted with tomato sauce.
- 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 broccoli to the skillet with the vegetables.
- Use fresh pineapple instead of canned pineapple chunks.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to coat the pork evenly with the cornstarch mixture to ensure a crispy exterior.
- Drain the canned pineapple chunks well to prevent the sauce from becoming too watery.
- If the sauce is too thick, add a little more water to thin it out.
Storage instructions:
- Store any leftovers 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 or on a platter with rice on the side.
Garnishes:
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch mixture and cook for another 1-2 minutes.
- If the pork is not crispy enough, cook for a few more minutes until browned on all sides.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is 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, and savory.
Serving suggestions:
- Serve hot over rice or noodles.
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Region: Chinese