Print Recipe
Pin Recipe
[btn-google-source]
Servings: 4
Calories: 1283kcal
Ingredients
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- 2 tablespoons ginger grated
- 1 cup pineapple cubed
- ½ cup green bell pepper cubed
- ½ cup red bell pepper cubed
- ½ onion diced big (about the same size of the peppers and pineapples)
- Sesame seeds to serve (or green onions, rice)
- Sweet and sour sauce
For the Pork:
- 1 pound pork tenderloin cut in 1 ½ inch cubes
- Salt and pepper
- ¼ cup cornstarch
- ½ cup corn flour
- 2 cups vegetable oil for frying
Instructions
- Season the pork pieces with salt and pepper. Mix with the cornstarch and mix until fully combined - the juices of the pork should get the cornstarch wet enough to use as base for coating with the cornflour afterwards. Coat all the pieces with the cornflour.1 pound pork tenderloin, Salt and pepper, ¼ cup cornstarch, ½ cup corn flour, 2 cups vegetable oil
- Heat the oil at 350°F (180ºC) (if you want to test the temperature, throw a piece of bread - it should float and start softly bubbling immediately). Start frying the pork in batches and transfer to a paper lined sheet as soon as each piece is golden on every side.
- Heat a wok to medium-high. Add the vegetable oil, garlic and ginger. Cook for a couple of minutes.2 garlic cloves, 2 tablespoons ginger, 2 tablespoons vegetable oil
- Add the pineapple, peppers, and onions - sauté for a few minutes, until they start to get tender.1 cup pineapple, ½ cup green bell pepper, ½ onion, ½ cup red bell pepper
- Add the chicken and the sweet and sour sauce and toss to combine everything.Sweet and sour sauce
- Serve immediately over white rice with sesame seeds and green onions.Sesame seeds
Notes
- Frying Tip: Make sure the oil is hot enough before adding the pork to achieve that ideal crispiness without absorbing too much oil.
- Sauce: For a deeper flavor, you can tweak the sweet and sour sauce by adjusting the sugar or vinegar to suit your palate. More vinegar for extra tang, or a bit more sugar for sweetness.
- Vegetables: Feel free to swap in other vegetables like broccoli or carrots to mix things up or use what you have on hand.
- Make Ahead: You can prepare the pork and vegetables in advance, then quickly toss them with the sauce before serving to make meal prep super efficient.
- Crispness: To keep the pork crispy, don’t let it sit in the sauce too long before serving. Combine just before you’re ready to eat!
- Sweet and Sour Chicken: Chicken works great with the sweet and sour sauce. Just substitute equal amounts of chicken for the pork, and cook until it's juicy and tender.
- Gluten-Free: Traditional soy sauce and some brands of cornstarch may contain gluten. To make it gluten-free, use a gluten-free soy sauce (or tamari) and ensure your cornstarch is certified gluten-free.
Storage and Reheating Instructions
- Cool and Airtight: Let the dish cool to room temperature before packing it away, and use airtight containers to store leftovers in the fridge.
- Refrigerate: Pop it in the fridge and, for the best quality, try to eat any leftovers within 3-4 days.
- Freeze: You can freeze Sweet and Sour Pork, although the texture of the vegetables and pork might change slightly upon reheating. Cool it completely, then store in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight and reheat as below.
- Reheat: When you’re ready to enjoy it again, reheat the leftovers in a skillet over medium heat until everything is hot and the sauce bubbles up, or in the microwave. This helps to restore some of the dish’s original texture and flavor.
Nutrition
Calories: 1283kcal | Carbohydrates: 28g | Protein: 26g | Fat: 121g | Saturated Fat: 19g | Polyunsaturated Fat: 67g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 63mg | Potassium: 642mg | Fiber: 3g | Sugar: 6g | Vitamin A: 679IU | Vitamin C: 60mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Let us know how it was!