Ingredients with Measurements:
- 1 lb pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup canned bamboo shoots, sliced
- 1/2 cup canned pineapple chunks, drained
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a bowl, toss the pork pieces with cornstarch until they are coated evenly.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the pork pieces and cook until they are golden brown and crispy. Use a slotted spoon to remove the pork from the wok and set aside.
3. In the same wok, add the bamboo shoots, pineapple chunks, red and green bell peppers, and onion. Stir-fry for 2-3 minutes or until the vegetables are slightly tender.
4. In a separate bowl, mix together the white vinegar, ketchup, brown sugar, soy sauce, water, and cornstarch until well combined.
5. Pour the sauce into the wok with the vegetables and stir until the sauce thickens.
6. Add the cooked pork back into the wok and stir until the pork is coated evenly with the sauce.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 17g
- Carbohydrates: 44g
- Protein: 30g
- Sodium: 1200mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or tofu for a vegetarian option.
- Canned bamboo shoots can be substituted with fresh bamboo shoots.
- Canned pineapple chunks can be substituted with fresh pineapple chunks.
Variations:
- Add sliced carrots or water chestnuts for extra crunch.
- Use apple cider vinegar instead of white vinegar for a slightly different flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the pork is coated evenly with cornstarch to ensure a crispy texture.
- Drain the canned pineapple chunks well to prevent the sauce from becoming too watery.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less brown sugar and vinegar.
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 bowl or on a platter with steamed rice on the side.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too thin, mix a little bit of cornstarch with water and add it to the wok.
Food safety advice:
- Make sure the pork is cooked through to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Sweet and sour pork is a popular Chinese-American dish that originated in the Guangdong province of China.
Flavor profiles:
- Sweet and sour, crispy, savory
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables or a simple salad.
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Region: Chinese