Ingredients with Measurements:
- 1 lb pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 cup pineapple chunks
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 1 tbsp water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a large bowl, toss the pork pieces with 1/2 cup cornstarch until evenly coated.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the pork and cook until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer the pork to a plate and set aside.
3. In the same wok or skillet, add the bell peppers and onion. Cook until slightly softened, about 3-5 minutes.
4. Add the pineapple chunks, white vinegar, brown sugar, ketchup, and soy sauce to the wok or skillet. Stir to combine and bring to a simmer.
5. In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water until smooth. Add the cornstarch mixture to the wok or skillet and stir until the sauce thickens, about 1-2 minutes.
6. Add the cooked pork back to the wok or skillet and stir to coat with the sauce. Season with salt and pepper to taste.
7. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 16g
- Carbohydrates: 50g
- Protein: 28g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or tofu for a vegetarian option.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as carrots or snap peas.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced garlic and ginger to the wok or skillet for extra flavor.
- Use fresh pineapple instead of canned pineapple chunks.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the oil is hot before adding the pork to ensure a crispy texture.
- Drain the canned pineapple chunks before adding them to the wok or skillet to prevent the sauce from becoming too watery.
- Use a slotted spoon to transfer the pork to a plate to prevent excess oil from getting into the sauce.
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 in a large bowl or on a platter with rice on the side.
Garnishes:
- Garnish with chopped green onions or cilantro for extra flavor and color.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy
- Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the sauce is too thin, mix another tablespoon of cornstarch with water and add it to the wok or skillet.
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:
- Sweet and sour pork is a popular Chinese dish that originated in Guangdong province in southern China.
Flavor profiles:
- Sweet, sour, savory
Serving suggestions:
- Serve family-style in the middle of the table for everyone to share.
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