Ingredients with Measurements:
- 1 pound pork tenderloin, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1/2 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Special Equipment Needed:
- Wok or large skillet
- Cutting board
- Knife
- Mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a mixing bowl, combine 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the pork pieces and toss to coat.
2. Heat 1/4 cup vegetable oil in a wok or large skillet over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pan and set aside.
3. In the same pan, add the chopped onion, minced garlic, sliced carrots, and sliced red bell pepper. Cook for 3-4 minutes until the vegetables start to soften.
4. Add the pineapple chunks, rice vinegar, ketchup, brown sugar, and soy sauce to the pan. Stir to combine and bring to a simmer.
5. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth. Add the cornstarch mixture to the pan and stir until the sauce thickens.
6. Add the cooked pork back to the pan and stir to coat with the sauce. Cook for an additional 2-3 minutes until the pork is heated through.
7. Serve the sweet and sour pork with carrots over rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 14g
- Carbohydrates: 39g
- Protein: 26g
- Fiber: 3g
- Sugar: 26g
- Sodium: 630mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or tofu.
- Rice vinegar can be substituted with apple cider vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Brown sugar can be substituted with honey or maple syrup.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
Variations:
- Add sliced mushrooms to the pan with the vegetables.
- Use canned mandarin oranges instead of pineapple chunks.
- Add a pinch of red pepper flakes for a spicy kick.
- Top with sliced green onions before serving.
Tips and Tricks:
- Cut the pork into bite-sized pieces for even cooking.
- Make sure the oil is hot before adding the pork to the pan.
- Use a non-stick pan or wok to prevent sticking.
- Don't overcook the vegetables, they should still have a slight crunch.
- Use a slotted spoon to remove the pork from the pan to prevent excess oil in the sauce.
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 the sweet and sour pork with carrots in a large bowl or platter.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- White rice
- Brown rice
- Noodles
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried green beans
- Egg rolls
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the sauce is too thin, mix another tablespoon of cornstarch with water and add it to the pan.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Wash hands and cutting board thoroughly after handling raw meat.
Food History:
- Sweet and sour pork is a classic Chinese dish that originated in the Guangdong province of China.
Flavor Profiles:
- Sweet, sour, savory
Serving Suggestions:
- Serve with chopsticks and a fork.
- Offer soy sauce or hot sauce on the side.
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Region: Chinese