Ingredients with Measurements:
- 1 pound pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 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 pineapple chunks, drained
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a large bowl, toss the pork pieces with 1/2 cup cornstarch until evenly coated.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the pork pieces and cook until browned and crispy, about 5-7 minutes. Use a slotted spoon to transfer the pork to a plate.
3. In the same wok or skillet, add the bell peppers and onion. Cook for 2-3 minutes until slightly softened.
4. Add the pineapple chunks, white vinegar, ketchup, brown sugar, and soy sauce to the wok or skillet. Stir to combine.
5. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. Add the cornstarch mixture to the wok or skillet and stir until the sauce thickens.
6. Add the cooked pork back to the wok or skillet and stir to coat with the sauce. Season with salt and pepper to taste.
7. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 18g
- Carbohydrates: 49g
- Protein: 25g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or tofu.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as carrots or broccoli.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
Variations:
- Add sliced garlic and ginger to the wok or skillet for extra flavor.
- Use fresh pineapple instead of canned pineapple.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure the pork is dry before coating it with cornstarch to ensure a crispy texture.
- Cook the pork in batches to avoid overcrowding the wok or skillet.
- Use a slotted spoon to transfer the pork to a plate to drain excess oil.
- Adjust the amount of sugar and vinegar to your taste preference.
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.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as 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 sauce is too thin, add a little bit more cornstarch mixed with water 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:
- Sweet and sour pork is a popular Chinese-American dish that originated in the 18th century in Cantonese cuisine.
Flavor profiles:
- Sweet, sour, savory, and slightly spicy.
Serving suggestions:
- Serve family-style in the center of the table for everyone to share.
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Region: Chinese