Ingredients with Measurements:
- 1 pound pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup cooking wine
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 green bell pepper, cut into bite-sized pieces
- 1 red bell pepper, cut into bite-sized pieces
- 1 onion, cut into bite-sized pieces
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a large bowl, toss the pork pieces with 1/2 cup cornstarch until coated evenly.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the pork pieces to the hot oil and cook until golden brown and crispy, about 5-7 minutes.
4. Remove the pork from the wok with a slotted spoon and set aside.
5. In the same wok, add the white vinegar, ketchup, brown sugar, cooking wine, and soy sauce. Stir until well combined.
6. Add the green and red bell peppers and onion to the wok and stir-fry for 2-3 minutes.
7. Add the pork back to the wok and stir until coated with the sauce.
8. Add the cornstarch-water mixture to the wok and stir until the sauce thickens.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 395
- Fat: 16g
- Carbohydrates: 35g
- Protein: 26g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or tofu.
- White vinegar can be substituted with apple cider vinegar.
- Ketchup can be substituted with tomato sauce.
- Cooking wine can be substituted with chicken broth.
Variations:
- Add pineapple chunks for a sweeter flavor.
- Add sliced carrots for extra crunch.
- Use shrimp instead of pork for a seafood twist.
Tips and tricks:
- Make sure the oil is hot before adding the pork to ensure a crispy texture.
- Use a slotted spoon to remove the pork from the wok to avoid excess oil.
- Cut the vegetables into bite-sized pieces for even cooking.
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.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables or egg rolls.
Troubleshooting advice:
- If the sauce is too thick, add more cooking wine or chicken broth to thin it out.
- If the sauce is too thin, add more cornstarch-water mixture to thicken it.
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 dish that originated in the Guangdong province.
Flavor profiles:
- Sweet, sour, and savory.
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped green onions or cilantro.
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Region: Chinese