Sweet and Sour Braised Pork Rice Recipe

Ingredients with Measurements:
- 1 lb pork shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 tbsp vegetable oil
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp cornstarch
- Salt and pepper, to taste
- 2 cups cooked rice

Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid

Step-by-Step Instructions:

1. Preheat oven to 350°F.

2. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.

3. Add pork and cook until browned on all sides, about 5 minutes.

4. Add onion, red bell pepper, green bell pepper, and garlic. Cook until vegetables are softened, about 5 minutes.

5. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, water, and cornstarch.

6. Pour mixture over pork and vegetables. Stir to combine.

7. Season with salt and pepper, to taste.

8. Cover Dutch oven or pot with lid and transfer to preheated oven.

9. Bake for 1 hour or until pork is tender.

10. Serve over cooked rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 500
- Fat: 18g
- Carbohydrates: 51g
- Protein: 30g

Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or chicken thighs.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.

Variations:
- Add pineapple chunks for a tropical twist.
- Use ground pork instead of pork shoulder for a quicker cooking time.
- Substitute the bell peppers with carrots or celery.

Tips and Tricks:
- For a thicker sauce, increase the amount of cornstarch to 2 tablespoons.
- To make this recipe in a slow cooker, brown the pork and vegetables in a pan first, then transfer to the slow cooker with the sauce. Cook on low for 6-8 hours or high for 3-4 hours.

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 bowl with the rice on the bottom and the sweet and sour pork on top.
- Garnish with chopped scallions or sesame seeds.

Pairings:
- Serve with steamed broccoli or green beans for a balanced meal.

Suggested Side Dishes:
- Steamed vegetables
- Egg rolls
- Fried rice

Troubleshooting Advice:
- If the sauce is too thin, add more cornstarch.
- If the pork is tough, it may need to cook longer in the oven.

Food Safety Advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
- Sweet and sour pork is a popular Chinese-American dish that originated in the Guangdong province of China.

Flavor Profiles:
- Sweet, tangy, savory

Serving Suggestions:
- Serve hot with rice and vegetables.

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Region: Chinese

Taste: Tangy, Sweet, Sour, Savory, Umami