Ingredients with Measurements:
- 1 pound pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 tablespoon sesame seeds, for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine 1/2 cup cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
2. Add the pork pieces to the cornstarch mixture and toss until well coated.
3. Heat 1/4 cup vegetable oil in a large skillet or wok over medium-high heat.
4. Add the pork pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
5. In a separate mixing bowl, whisk together 1/2 cup orange juice, 1/4 cup rice vinegar, 1/4 cup brown sugar, 1/4 cup ketchup, and 2 tablespoons soy sauce.
6. In a small bowl, mix 1 tablespoon cornstarch and 1 tablespoon water until smooth.
7. Add the orange juice mixture to the skillet with the pork and stir to combine.
8. Add the chopped red and green bell peppers and onion to the skillet and stir to combine.
9. Cook for an additional 5-7 minutes, or until the sauce has thickened and the vegetables are tender.
10. Serve hot, garnished with sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 16g
- Carbohydrates: 44g
- Protein: 25g
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.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli or carrots.
Variations:
- Add pineapple chunks for a classic sweet and sour flavor.
- Use orange zest instead of orange juice for a stronger orange flavor.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Make sure to coat the pork pieces well with the cornstarch mixture to ensure a crispy exterior.
- Cut the pork into bite-sized pieces for even cooking.
- Use a non-stick skillet or wok to prevent sticking.
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 on a bed of rice or noodles.
- Garnish with sesame seeds and chopped green onions.
Garnishes:
- Sesame seeds
- Chopped green onions
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Crab Rangoon
- Vegetable fried rice
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or orange juice to thin it out.
- If the pork is not browning evenly, make sure to stir the pieces around in the skillet to ensure even cooking.
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 dish that originated in the Guangdong province of China.
Flavor profiles:
- Sweet, sour, savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese