Description
A delicious and vibrant dish featuring tender pork coated in a sweet and tangy sauce, complemented by colorful vegetables.
Ingredients
Scale
- 1 pound pork tenderloin, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
- 1/2 cup pineapple chunks (canned or fresh)
- 1/2 cup bell pepper, diced (red or green)
- 1/2 cup onion, diced
- 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 (for thickening)
Instructions
- In a bowl, combine the flour, salt, and black pepper. Dredge the pork pieces in the flour mixture until well coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated pork pieces in batches and fry until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
- In the same skillet, add the onion and bell pepper, and sauté for about 2-3 minutes until they start to soften.
- In a separate bowl, mix together the sugar, apple cider vinegar, ketchup, and soy sauce. Pour this mixture into the skillet with the vegetables and bring to a simmer.
- Add the pineapple chunks to the skillet and stir well.
- Slowly add the cornstarch mixture to the sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
- Return the fried pork to the skillet and toss to coat in the sweet and sour sauce. Cook for an additional 2-3 minutes to heat through.
- Serve hot over steamed rice or noodles.
Notes
- For a healthier version, you can bake the coated pork in a preheated oven at 400°F for 20-25 minutes instead of frying.
- Add vegetables like snap peas or carrots for extra color and nutrition.
- You can also substitute chicken or tofu for the pork if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg