Sweet and Sour Pork

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• Vegetable oil, for frying
• 1/2 cup pineapple chunks, fresh or canned
• 1/2 cup diced bell peppers
• 1/4 cup diced onion
• 1/2 cup sugar
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 2 tablespoons soy sauce (use gluten-free if necessary)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger

Steps

1. 1 In a bowl, mix cornstarch, salt, and pepper. Toss pork cubes in the mixture, then coat with beaten eggs.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Fry pork in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
3. 3 In the same skillet, add pineapple, bell peppers, and onion. Stir-fry for 3-4 minutes until vegetables are tender.
4. 4 In a small bowl, combine sugar, vinegar, ketchup, soy sauce, garlic, and ginger. Pour over the vegetables.
5. 5 Bring sauce to a simmer and cook until slightly thickened, about 5 minutes.
6. 6 Return fried pork to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes.
7. 7 Serve hot over steamed rice or with your favorite sides.

Nutrition

Tips

• For extra crispiness, double coat the pork with cornstarch and egg.
• Ensure the oil is hot before frying the pork to achieve a nice crust.
• Adjust the sweetness by reducing sugar to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain the crispiness of the pork.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad for a refreshing contrast.
• Offer with egg rolls or spring rolls for a complete meal.

FAQ