Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1/2 cup pineapple juice
- 1/2 cup tomato sauce
- 1/2 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, sliced
- 1 tbsp cornstarch
- 2 tbsp cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large wok or skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a bowl, combine soy sauce, vinegar, brown sugar, pineapple juice, tomato sauce, and water. Mix well and set aside.
2. Heat oil in a wok or skillet over medium-high heat. Add pork belly and sauté until browned on all sides.
3. Add onion and garlic and sauté until fragrant.
4. Pour in the sauce mixture and bring to a boil. Lower heat and let simmer for 20-25 minutes or until pork is tender.
5. Add bell peppers and carrot and cook for another 5 minutes.
6. In a small bowl, mix cornstarch with 2 tbsp of water. Add to the wok and stir until sauce thickens.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, simmering, and thickening the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Total fat: 25g
Saturated fat: 8g
Cholesterol: 80mg
Sodium: 1640mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugar: 23g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or chicken thighs.
- Brown sugar can be substituted with white sugar or honey.
- Pineapple juice can be substituted with orange juice or apple juice.
- Tomato sauce can be substituted with ketchup or tomato paste.
- Red and green bell peppers can be substituted with any color of bell peppers or mixed vegetables.
Variations:
- Add sliced pineapples for a more tropical flavor.
- Use shrimp or fish fillet instead of pork for a seafood version.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- To make the pork belly crispy, pat dry with paper towels before sautéing.
- For a healthier version, use lean meat and reduce the amount of sugar and oil.
- Adjust the sweetness and sourness of the sauce according to your preference.
- Let the pork simmer until it becomes tender to achieve a melt-in-your-mouth texture.
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 platter or bowl with steamed rice on the side. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro.
Pairings:
Steamed rice, fried rice, or noodles.
Suggested side dishes:
Stir-fried vegetables, egg rolls, or dumplings.
Troubleshooting advice:
- If the sauce is too thick, add more water or pineapple juice.
- If the sauce is too thin, add more cornstarch or simmer for a longer time.
- If the pork is tough, simmer for a longer time until tender.
Food safety advice:
- Use a meat thermometer to ensure that the pork is cooked to an internal temperature of 145°F.
- Wash hands and utensils thoroughly before and after handling raw meat.
- Store leftovers promptly in the refrigerator.
Food history:
Sweet and sour pork is a popular Chinese dish that originated in Guangdong province. It was introduced to the United States in the 20th century and has since become a staple in Chinese-American cuisine.
Flavor profiles:
Sweet, sour, savory, and slightly tangy.
Serving suggestions:
Serve hot with steamed rice and garnish with chopped scallions or cilantro.
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Region: Chinese