Ingredients with Measurements:
- 1 pound pork loin, 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, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup onion, chopped
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a large bowl, toss the pork pieces with 1/2 cup of cornstarch until well coated.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the pork pieces to the hot oil and cook until browned and crispy, about 5-7 minutes.
4. Remove the pork from the wok and set aside on a plate.
5. In the same wok, add the pineapple, red and green bell peppers, and onion. Cook for 2-3 minutes until the vegetables are slightly softened.
6. In a small bowl, whisk together the white vinegar, ketchup, brown sugar, soy sauce, and salt and pepper to taste.
7. Pour the sauce over the vegetables and bring to a simmer.
8. Add the pork back to the wok and stir to coat with the sauce.
9. Add the dissolved cornstarch to the wok and stir until the sauce thickens and coats the pork and vegetables, about 2-3 minutes.
10. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 16g
- Carbohydrates: 44g
- Protein: 25g
- Sodium: 620mg
Substitutions for ingredients:
- Pork can be substituted with chicken or tofu.
- White vinegar can be substituted with rice vinegar or apple cider vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Brown sugar can be substituted with honey or maple syrup.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as carrots or snow peas.
Variations:
- Add diced garlic and ginger to the sauce 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 pork is well coated with cornstarch to ensure a crispy texture.
- Don't overcrowd the wok when cooking the pork to ensure even browning.
- Use a slotted spoon to remove the pork from the wok 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 platter with a garnish of chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
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 little bit of water to thin it out.
- If the pork is not crispy enough, increase the heat and cook for an additional 1-2 minutes.
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-American dish that originated in the 18th century in Cantonese cuisine.
Flavor profiles:
- Sweet, sour, savory
Serving suggestions:
- Serve family-style in a large bowl or platter for everyone to share.
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Region: Chinese