Lovi-Lovi Sweet and Sour Pork Recipe

Ingredients with Measurements:
- 1 lb pork shoulder, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup pineapple chunks
- 1/2 cup red bell pepper, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup onion, sliced
- 1/2 cup tomato sauce
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch, dissolved in 1/4 cup water
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet
- Slotted spoon
- Paper towels

Step-by-step instructions:
1. In a bowl, coat the pork pieces with cornstarch, salt, and pepper.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Fry the pork pieces until golden brown and crispy. Remove from the pan and drain on paper towels.
4. In the same pan, sauté the onion, red and green bell peppers, and pineapple chunks until slightly softened.
5. Add the tomato sauce, white vinegar, brown sugar, and soy sauce. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
7. Add the cornstarch slurry to the pan and stir until the sauce thickens.
8. Return the fried pork to the pan and toss to coat with the sauce.
9. Serve hot with steamed rice.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for frying the pork
Medium heat for sautéing the vegetables and simmering the sauce
Serving size:
4 servings

Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 37g
Protein: 23g
Sodium: 500mg
Sugar: 20g

Substitutions for ingredients:
- Pork can be substituted with chicken or tofu for a vegetarian option.
- Pineapple chunks can be substituted with canned mandarin oranges or diced mango.
- Red and green bell peppers can be substituted with any color bell pepper or sliced carrots.

Variations:
- Add sliced garlic and ginger to the pan before sautéing the vegetables for extra flavor.
- Use honey instead of brown sugar for a sweeter sauce.
- Add a pinch of red pepper flakes or Sriracha sauce for some heat.

Tips and tricks:
- Make sure the oil is hot enough before adding the pork to ensure a crispy crust.
- Drain the fried pork on paper towels to remove excess oil.
- Use a slotted spoon to remove the pork from the pan to avoid getting too much oil in the sauce.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and vinegar.

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 stove over low heat until heated through.

Presentation ideas:
Serve the Lovi-Lovi Sweet and Sour Pork in a large bowl or platter with steamed rice on the side.

Garnishes:
Garnish with sliced green onions or chopped cilantro for a pop of color and freshness.

Pairings:
Pair with a side of stir-fried vegetables or a simple green salad.

Suggested side dishes:
Steamed rice, stir-fried vegetables, green salad.

Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too thin, add more cornstarch slurry 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.

Food history:
Lovi-Lovi Sweet and Sour Pork is a popular Filipino dish that combines Chinese and Filipino flavors.

Flavor profiles:
Sweet, sour, savory, crispy, and slightly spicy.

Serving suggestions:
Serve the Lovi-Lovi Sweet and Sour Pork family-style in a large bowl or platter for everyone to share.

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Taste: Tangy, Savory, Sweet, Sour, Umami