Ingredients with Measurements:
- 1 pound pork loin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1 can (20 ounces) pineapple chunks, drained and juice reserved
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a large bowl, combine the pork, cornstarch, salt, and black pepper. Toss to coat.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
3. Add the bell peppers and onion to the wok and stir-fry for 2-3 minutes.
4. In a separate bowl, whisk together the reserved pineapple juice, white vinegar, brown sugar, ketchup, and soy sauce.
5. Pour the sauce into the wok and bring to a boil. Reduce heat and let simmer for 5-7 minutes, until the sauce has thickened.
6. Add the pineapple chunks to the wok and stir to combine.
7. In a small bowl, mix together the cornstarch and water. Add the mixture to the wok and stir until the sauce has thickened.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
High heat for cooking the pork and vegetables, then reduce heat to simmer the sauce.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 56g
Protein: 23g
Sodium: 550mg
Sugar: 41g
Substitutions for ingredients:
- Pork can be substituted with chicken or shrimp.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as carrots or snow peas.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Ketchup can be substituted with tomato paste.
Variations:
- Add diced garlic and ginger to the wok for extra flavor.
- Use fresh pineapple instead of canned pineapple.
- Add hot sauce or red pepper flakes for a spicier version.
Tips and tricks:
- Make sure the pork is cut into bite-sized pieces for even cooking.
- Don't overcrowd the wok when cooking the pork and vegetables.
- Use a slotted spoon to remove the pork and vegetables from the wok before adding the sauce.
- If the sauce is too thick, add a little bit of water to thin it out.
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 individual plates with a side of rice.
Garnishes:
Garnish with chopped green onions or sesame seeds.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch mixed with water.
- If the pork is tough, cook it for a longer period of time or use a meat tenderizer.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Sweet and sour pork is a popular Chinese-American dish that originated in the Guangdong province of China.
Flavor profiles:
Sweet, sour, savory, and slightly tangy.
Serving suggestions:
Serve hot with rice and a side of stir-fried vegetables.
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