Ingredients with Measurements:
- 1 lb pork loin, 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 ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, coat the pork pieces with cornstarch and season with salt and pepper.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the pork and cook until browned and crispy, about 5-7 minutes. Remove from the wok and set aside.
4. In the same wok, add the diced bell peppers and onion. Cook until slightly softened, about 3-4 minutes.
5. Add the pineapple chunks, ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch to the wok. Stir to combine.
6. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens.
7. Add the cooked pork back to the wok and stir to coat with the sauce.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat per serving: 15g
Carbohydrates per serving: 42g
Protein per serving: 22g
Substitutions for ingredients:
- Pork can be substituted with chicken or tofu.
- Rice vinegar can be substituted with apple cider vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Bell peppers can be substituted with other vegetables such as carrots, broccoli, or snow peas.
Variations:
- Add sliced garlic and ginger to the wok for extra flavor.
- Use fresh pineapple instead of canned pineapple chunks.
- Add a tablespoon of chili garlic sauce for a spicy kick.
Tips and tricks:
- Make sure to coat the pork pieces with cornstarch evenly for a crispy texture.
- Cook the pork in batches to avoid overcrowding the wok.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less brown sugar 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 the sweet and sour pork in a large bowl or on a platter with a garnish of chopped green onions.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or egg rolls.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of water and add it to the wok.
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 early 20th century.
Flavor profiles:
Sweet, sour, savory, and slightly tangy.
Serving suggestions:
Serve the sweet and sour pork family-style in the center of the table with rice and other side dishes.
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Region: Chinese