Pork Sweet & Sour
Prepare pork sweet and sour with stir-fried pork, bell peppers, and pineapple in a tangy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Tenderloin (cut into bite-sized pieces) | 800 | Grams |
| Red Bell Pepper (cut into chunks) | 1 | Count |
| Green Bell Pepper (cut into chunks) | 1 | Count |
| Pineapple (drained, in chunks) | 1 | Can |
| Onion (cut into chunks) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Soy Sauce | 4 | Tbsp |
| Rice Vinegar | 4 | Tbsp |
| Ketchup | 6 | Tbsp |
| Brown Sugar | 4 | Tbsp |
| Cornstarch (mixed with water to form a slurry) | 2 | Tbsp |
| Water | 100 | Milliliters |
| Vegetable Oil (for frying) | 3 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (to taste) | 1 | Tsp |
Instructions
- In a bowl, combine soy sauce, rice vinegar, ketchup, brown sugar, and water to make the sauce.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add pork pieces to the skillet and stir-fry until browned and cooked through, about 5-7 minutes.
- Remove pork from the skillet and set aside.
- In the same skillet, add garlic, onion, red and green bell peppers, and stir-fry for 3-4 minutes until slightly softened.
- Add pineapple chunks to the skillet and stir to combine.
- Pour the prepared sauce into the skillet and bring to a simmer.
- Add the cornstarch slurry to the sauce and stir until the sauce thickens.
- Return the pork to the skillet, stir to coat with the sauce, and cook for another 2 minutes.
- Season with salt and black pepper to taste before serving.
Prep
- Thaw pork tenderloin if frozen
Kitchen equipment
Wok or Large Skillet