Ingredients with Measurements:
- 1 lb pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1/2 cup honey
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tbsp cornstarch mixed with 1 tbsp water
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a bowl, mix together cornstarch, salt, and black pepper.
2. Coat pork pieces in the cornstarch mixture.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Fry the pork pieces until they are golden brown and crispy.
5. Remove the pork from the skillet and set aside.
6. In the same skillet, add the chopped bell peppers and onion.
7. Cook until the vegetables are tender.
8. In a separate bowl, mix together honey, rice vinegar, ketchup, soy sauce, brown sugar, and water.
9. Pour the mixture into the skillet with the vegetables.
10. Bring the mixture to a boil and then reduce the heat to low.
11. Add the fried pork back into the skillet and stir until the pork is coated in the sauce.
12. Add the cornstarch mixture and stir until the sauce thickens.
13. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying the pork
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 16g
- Carbohydrates: 52g
- 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 sauce.
Variations:
- Add pineapple chunks for a tropical twist.
- Use different colored bell peppers for a more colorful dish.
- Add sliced carrots for extra crunch.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork to ensure a crispy texture.
- Use a slotted spoon to remove the fried pork from the skillet to drain excess oil.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less honey and rice vinegar.
Storage instructions:
- Store 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 on a bed of steamed rice.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, add more cornstarch mixture to thicken it.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Sweet and sour pork is a popular Chinese dish that originated in Guangdong province.
Flavor profiles:
- Sweet, sour, and savory.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Chinese