
Sweet and Sour Pork
A classic and flavorful Chinese dish featuring tender pork, bell peppers, and pineapple in a sweet and tangy sauce.
Nutrition
Calories: 450cal
Carbohydrate: 45g
Protein: 20g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 1 pound pork tenderloin, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 cup pineapple chunks, canned or fresh
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Season the pork cubes with salt and black pepper. Place the pork in a bowl and add cornstarch, tossing to coat the pieces evenly.
- In a large pan, heat 2 tablespoons of vegetable oil over medium-high heat (approximately 375°F). Add the pork cubes in small batches, frying until they are golden brown and cooked through, about 4-5 minutes per batch. Remove cooked pork and place on a paper towel-lined plate. Tip: Do not overcrowd the pan to ensure even cooking.
- In the same pan, add the red and green bell peppers. Stir-fry for 3 minutes until slightly softened. Tip: If needed, add a little more oil to the pan to prevent sticking.
- Add pineapple chunks to the pan and stir-fry for an additional 2 minutes. This will warm the pineapple and release its juices.
- In a small bowl, mix together sugar, apple cider vinegar, ketchup, and soy sauce. Pour the sauce mixture into the pan. Bring it to a simmer, allowing the flavors to meld together for about 2 minutes.
- Add the cooked pork back into the pan and stir well to coat the pork evenly with the sauce. Turn the heat down to medium.
- In a separate small bowl, combine 1 tablespoon cornstarch with 2 tablespoons of water, stirring until smooth. Pour this mixture into the pan to thicken the sauce. Stir continuously for 1-2 minutes until the sauce is glossy and thickened. Tip: Ensure there are no lumps in the cornstarch mixture before adding it to the pan.
- Serve the sweet and sour pork hot over steamed rice or noodles. Garnish with green onions if desired.