Ingredients with Measurements:
- 1 pound ground pork
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced pineapple
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Vegetable oil for frying
Special Equipment Needed:
- Wok or deep frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a bowl, mix together the ketchup, rice vinegar, brown sugar, and soy sauce. Set aside.
2. In a separate bowl, mix together the cornstarch and water. Set aside.
3. In a wok or deep frying pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.
4. Add the ground pork to the pan and cook until browned, breaking it up into small pieces as it cooks.
5. Add the diced onion, bell pepper, and pineapple to the pan and cook for 2-3 minutes until the vegetables are slightly softened.
6. Pour the sauce mixture over the pork and vegetables and stir to combine.
7. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce has thickened.
8. Stir in the cornstarch mixture and cook for an additional minute until the sauce is glossy and thick.
9. Season with salt and pepper to taste.
10. Using a slotted spoon, remove the pork and vegetables from the pan and place on a serving dish.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 15g
Carbohydrates per serving: 20g
Protein per serving: 20g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork.
- Red or yellow bell peppers can be used instead of green bell peppers.
- Canned pineapple can be substituted for fresh pineapple.
Variations:
- Add diced carrots or water chestnuts for extra crunch.
- Use shrimp instead of ground pork for a seafood version.
- Make a vegetarian version by using tofu instead of pork.
Tips and Tricks:
- Make sure the oil is hot enough before adding the pork to the pan to ensure it browns properly.
- Drain any excess oil from the pan before adding the vegetables to prevent the dish from becoming too oily.
- Use a slotted spoon to remove the pork and vegetables from the pan to leave any excess sauce behind.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve on a bed of rice or noodles with a garnish of chopped green onions.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve with steamed vegetables or a side salad.
Suggested Side Dishes:
Steamed broccoli or green beans.
Troubleshooting Advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too thin, mix together a little more cornstarch and water and add it to the pan.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
Sweet and sour dishes originated in China and have since become popular in many other countries, including the United States.
Flavor Profiles:
Sweet, sour, and savory.
Serving Suggestions:
Serve as a main dish with rice or noodles.
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Region: Chinese