Ingredients with Measurements:
- 1 lb pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 cup pineapple chunks
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a large bowl, coat the pork pieces with cornstarch and season with salt and pepper.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the pork and cook until browned and crispy, about 5-7 minutes. Remove the pork with a slotted spoon and set aside.
3. In the same wok or skillet, add the red and green bell peppers, onion, garlic, and ginger. Cook until the vegetables are tender, about 5 minutes.
4. In a small bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and water. Add the sauce to the wok or skillet and bring to a simmer.
5. Add the pineapple chunks and cooked pork to the wok or skillet and stir to combine. Cook for an additional 2-3 minutes until the sauce has thickened and the pork is heated through.
6. Serve hot with garlic sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 430
- Fat: 17g
- Carbohydrates: 45g
- Protein: 25g
- Sodium: 710mg
- Sugar: 26g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or tofu.
- Rice vinegar can be substituted with apple cider vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Pineapple chunks can be substituted with canned mandarin oranges.
Variations:
- Add sliced carrots or snow peas for more vegetables.
- Use shrimp instead of pork for a seafood twist.
- Make it spicier by adding red pepper flakes or Sriracha sauce.
Tips and tricks:
- Make sure the pork is dry before coating it with cornstarch to ensure a crispy texture.
- Don't overcrowd the wok or skillet when cooking the pork to prevent steaming instead of frying.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less brown sugar and rice 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 with garlic sauce drizzled on top.
- Garnish with sliced green onions or chopped cilantro.
Garnishes:
- Sliced green onions
- Chopped cilantro
Pairings:
- Steamed rice
- Fried rice
- Noodles
Suggested side dishes:
- Stir-fried vegetables
- Egg rolls
- Spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the pork is not crispy enough, cook it in batches and make sure the oil is hot enough before adding the pork.
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 the Guangdong province of China.
Flavor profiles:
- Sweet, sour, savory, and garlicky.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese