Ingredients with Measurements:
- 1 lb pork tenderloin, cut into bite-sized pieces
- 1 cup pineapple chunks, drained
- 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
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/2 cup ketchup
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Wok or large skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together flour, cornstarch, salt, and black pepper.
2. In a separate bowl, beat the egg and add water.
3. Dip the pork pieces into the egg mixture, then coat them in the flour mixture.
4. Heat the vegetable oil in a wok or large skillet over medium-high heat.
5. Fry the pork pieces in the hot oil until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
6. In the same wok or skillet, stir-fry the onion, green bell pepper, and red bell pepper until they are tender.
7. Add the pineapple chunks to the wok or skillet and stir-fry for another minute.
8. In a separate bowl, mix together ketchup, white vinegar, brown sugar, soy sauce, cornstarch, and water.
9. Add the sauce mixture to the wok or skillet and stir until it thickens.
10. Add the fried pork pieces to the wok or skillet and stir until they are coated in the sauce.
11. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 470
Fat: 14g
Carbohydrates: 66g
Protein: 22g
Sodium: 1200mg
Sugar: 46g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or tofu.
- Pineapple chunks can be substituted with canned mandarin oranges or sliced peaches.
- Green and red bell peppers can be substituted with other vegetables like carrots, broccoli, or snow peas.
Variations:
- Add sliced garlic and ginger to the stir-fry for extra flavor.
- Use honey instead of brown sugar for a healthier option.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork to ensure a crispy texture.
- Drain excess oil from the pork by placing them on paper towels.
- Cut the vegetables into similar sizes to ensure even cooking.
- Adjust the sweetness and sourness of the sauce to your liking.
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 in a large bowl or on a platter with rice on the side.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with steamed vegetables like broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, add more cornstarch.
Food safety advice:
- Cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Sweet and sour pork is a popular Chinese dish that originated in Guangdong province.
Flavor profiles:
Sweet, sour, and savory.
Serving suggestions:
Serve hot with rice or noodles.
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Region: Chinese