Sweet and Sour Pork with Pineapple and Peppers

• 1 pound pork tenderloin, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup cornstarch
• 1/2 cup vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks
• 1/2 cup sweet and sour sauce

Steps

1. 1 In a bowl, combine flour, garlic powder, salt, and pepper. Toss pork pieces to coat.
2. 2 In another bowl, beat the eggs. Dredge floured pork in beaten eggs, then coat with cornstarch.
3. 3 Heat oil in a large skillet over medium-high heat. Fry pork until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
4. 4 In the same skillet, add bell peppers and pineapple chunks. Stir-fry for 3-4 minutes until vegetables are tender.
5. 5 Pour in sweet and sour sauce, stirring to combine. Add cooked pork back to the skillet and toss to coat.
6. 6 Serve immediately.

Equipment

• Large skillet
• Tongs
• Paper towels

Variations

• For a spicy kick, add diced jalapeños to the stir-fry.
• Use chicken instead of pork for a lighter version.

Substitutions

• If pork isn't your thing, substitute with chicken or tofu.
• Use canned pineapple chunks if fresh isn't available.

Pairings

• Steamed jasmine rice
• Crispy spring rolls

Nutrition

Tips

• For a crispier texture, double-coat the pork pieces with flour and cornstarch.
• Adjust sweetness by adding a splash of lime juice or a bit more sugar to taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with steamed rice or crispy egg rolls on the side.
• Pairs well with a refreshing cucumber salad.

FAQ