Ingredients with Measurements:
- 1 pound pork loin, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup pineapple chunks
- 1/2 cup Injo Kogi-style sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Large mixing bowl
- Wok or large skillet
- Slotted spoon
- Paper towels
- Small mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine cornstarch, all-purpose flour, salt, and black pepper.
2. Add beaten egg to the bowl and mix until well combined.
3. Add pork pieces to the bowl and toss until each piece is coated in the egg mixture.
4. Heat vegetable oil in a wok or large skillet over medium-high heat.
5. Add pork pieces to the hot oil and cook until golden brown and crispy, about 5-7 minutes.
6. Use a slotted spoon to remove pork from the wok and place on paper towels to drain excess oil.
7. In the same wok, add diced onion, green bell pepper, and red bell pepper. Stir-fry for 2-3 minutes.
8. Add pineapple chunks to the wok and stir-fry for an additional 1-2 minutes.
9. In a small mixing bowl, whisk together Injo Kogi-style sauce, rice vinegar, brown sugar, cornstarch, and water.
10. Pour the sauce mixture into the wok and stir until the sauce thickens and coats the vegetables and pineapple.
11. Add the cooked pork back into the wok and stir until the pork is coated in the sauce.
12. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 30g
Protein per serving: 25g
Substitutions for ingredients:
- Pork loin can be substituted with chicken breast or tofu for a vegetarian option.
- Injo Kogi-style sauce can be substituted with any sweet and sour sauce.
Variations:
- Add sliced carrots and snow peas for extra vegetables.
- Use shrimp instead of pork for a seafood option.
- Add chopped garlic and ginger for extra flavor.
Tips and tricks:
- Make sure the oil is hot before adding the pork to ensure a crispy texture.
- Drain excess oil from the pork by placing it on paper towels.
- Whisk the sauce mixture well to prevent lumps.
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 steamed rice on the side.
Garnishes:
Garnish with chopped green onions or sesame seeds.
Pairings:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, cucumber salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the pork is not crispy, make sure the oil is hot enough before adding the pork.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Injo Kogi-style sauce is a Korean sweet and sour sauce made with soy sauce, vinegar, sugar, and other seasonings.
Flavor profiles:
Sweet, sour, savory, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Korean