Ingredients with Measurements:
- 1 pound pork tenderloin, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup pineapple chunks
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a small bowl, whisk together ketchup, rice vinegar, soy sauce, brown sugar, cornstarch, garlic, and ginger until well combined. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add pork strips and stir-fry for 2-3 minutes until browned. Remove from wok and set aside.
4. Add onion, red bell pepper, and green bell pepper to the wok and stir-fry for 2-3 minutes until slightly softened.
5. Add pineapple chunks and stir-fry for another minute.
6. Return pork strips to the wok and pour in the sweet and sour sauce.
7. Stir-fry for 1-2 minutes until the sauce thickens and coats the pork and vegetables.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 335
- Total fat: 12g
- Saturated fat: 3g
- Cholesterol: 74mg
- Sodium: 661mg
- Total carbohydrate: 27g
- Dietary fiber: 3g
- Total sugars: 18g
- Protein: 29g
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 of bell pepper or other vegetables such as broccoli or carrots.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced water chestnuts or bamboo shoots for extra crunch.
- Use fresh pineapple instead of canned pineapple chunks.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Cut the pork into thin strips against the grain for a tender and juicy result.
- Make sure the wok or skillet is very hot before adding the ingredients to ensure a quick and even stir-fry.
- Don't overcook the vegetables to keep them crisp and colorful.
Storage Instructions:
- Store leftover sweet and sour pork stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the sweet and sour pork stir-fry in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the sweet and sour pork stir-fry in a large bowl or on a platter with steamed rice on the side.
- Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables or a simple green salad.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Simple green salad
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the pork is tough, it may have been overcooked. Try slicing it thinner next time or reducing the cooking time.
Food Safety Advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food History:
- Sweet and sour pork is a popular Chinese dish that originated in the Guangdong province of China.
Flavor Profiles:
- Sweet and sour pork stir-fry is a balance of sweet and tangy flavors with a hint of savory umami from the soy sauce.
Serving Suggestions:
- Serve the sweet and sour pork stir-fry family-style in the center of the table with steamed rice and other side dishes.
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Region: Chinese