Ingredients with Measurements:
- 1 pound pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/2 cup diced green onions
- 1/2 cup diced red bell pepper
- 1/2 cup diced pineapple
- 1/2 cup sweet and sour sauce
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, combine cornstarch, salt, and black pepper. Add pork and toss to coat.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add pork and cook until browned on all sides, about 5-7 minutes.
3. Add green onions, red bell pepper, and pineapple to the skillet. Cook for 2-3 minutes, stirring occasionally.
4. In a small bowl, whisk together sweet and sour sauce, water, rice vinegar, brown sugar, and soy sauce. Pour the mixture over the pork and vegetables in the skillet.
5. Bring the mixture to a boil and then reduce heat to low. Simmer for 5-7 minutes, or until the sauce has thickened.
6. Stir in the cornstarch mixture and cook for an additional 1-2 minutes, or until the sauce has thickened even more.
7. Serve hot over rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking pork
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 365
- Fat: 14g
- Carbohydrates: 35g
- Protein: 24g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or tofu
- Red bell pepper can be substituted with any color bell pepper
- Pineapple can be substituted with canned mandarin oranges or canned peaches
- Sweet and sour sauce can be substituted with homemade sweet and sour sauce
Variations:
- Add sliced carrots or snow peas for additional vegetables
- Use shrimp instead of pork for a seafood twist
- Add crushed red pepper flakes for a spicy kick
Tips and tricks:
- Make sure to coat the pork in the cornstarch mixture evenly to ensure a crispy exterior
- Don't overcrowd the skillet or wok when cooking the pork to ensure even browning
- Use a slotted spoon to transfer the pork and vegetables to a serving dish to avoid excess 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 in a large bowl or platter with rice or noodles on the side
- Garnish with additional diced green onions or sesame seeds
Garnishes:
- Diced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried noodles
Suggested side dishes:
- Steamed broccoli
- Egg rolls
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out
- If the pork is not browning evenly, try cooking in batches
Food safety advice:
- Make sure to cook the pork 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 over rice or noodles
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Region: Chinese