Ingredients with Measurements:
- 1 pound pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1/2 cup cashews
- 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
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a large bowl, toss the pork pieces with 1/2 cup of cornstarch until well coated.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the pork to the wok and cook until browned and crispy, about 5-7 minutes.
4. Remove the pork from the wok and set aside.
5. Add the chopped red and green bell peppers and onion to the wok and stir-fry for 2-3 minutes.
6. Add the cashews and pineapple chunks to the wok and stir-fry for another 2-3 minutes.
7. In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, soy sauce, 1 tablespoon of cornstarch, and 1/4 cup of water.
8. Pour the sauce over the vegetables in the wok and stir to combine.
9. Add the pork back to the wok and stir to coat with the sauce.
10. Cook for an additional 2-3 minutes, until the sauce has thickened and the pork is heated through.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 465
- Fat: 22g
- Carbohydrates: 42g
- Protein: 27g
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 paste.
- Brown sugar can be substituted with honey or maple syrup.
- Cashews can be substituted with peanuts or almonds.
- Pineapple chunks can be substituted with canned mandarin oranges.
Variations:
- Add diced carrots or celery to the stir-fry for added vegetables.
- Use shrimp instead of pork for a seafood twist.
- Make it vegetarian by using tofu instead of pork and vegetable broth instead of chicken broth.
Tips and tricks:
- Make sure the pork is well coated with cornstarch to ensure a crispy texture.
- Use a wok or large skillet to ensure even cooking and to prevent overcrowding.
- Add the sauce gradually to prevent over-saucing the dish.
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 stove until heated through.
Presentation ideas:
- Serve over steamed rice or noodles.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Crab Rangoon
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the pork is not crispy enough, cook it a little longer before removing it from the wok.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sweet and sour pork is a popular Chinese-American dish that originated in Cantonese cuisine.
Flavor profiles:
- Sweet, sour, savory
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Chinese