Ingredients with Measurements:
- 1 pound pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 red bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 1 onion, cut into bite-sized pieces
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water)
- 2 green onions, sliced (for garnish)
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a large bowl, mix together 1/2 cup cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the pork pieces and toss to coat.
2. Heat 1/4 cup vegetable oil in a wok or large skillet over high heat. Add the pork pieces 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 red and green bell peppers and onion. Stir-fry for 2-3 minutes until slightly softened.
4. Add the pineapple chunks, ketchup, brown sugar, apple cider vinegar, soy sauce, and reserved pineapple juice to the wok or skillet. Stir to combine and bring to a simmer.
5. Add the pork back to the wok or skillet and stir to coat with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
6. Stir in the dissolved cornstarch and cook for an additional minute until the sauce has thickened even more.
7. Serve hot, garnished with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat for cooking the pork and stir-frying the vegetables
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 500
- Fat: 17g
- Carbohydrates: 60g
- 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 snow peas.
- Apple cider vinegar can be substituted with rice vinegar or white vinegar.
Variations:
- Add diced garlic and ginger to the stir-fry for extra flavor.
- Use fresh pineapple instead of canned for a fresher taste.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure the pork is dry before coating with cornstarch to ensure a crispy texture.
- Don't overcrowd the wok or skillet when cooking the pork to ensure even browning.
- Use a slotted spoon to transfer the pork to a plate to avoid excess oil in the dish.
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 sliced green onions on top.
Garnishes:
- Sliced green onions
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 water or chicken broth to thin it out.
- If the pork is not crispy enough, increase the heat and cook for an additional minute or two.
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 Guangdong province of China.
Flavor profiles:
- Sweet, sour, savory
Serving suggestions:
- Serve family-style in a large bowl or on a platter.
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