Sweet & Sour Pork with Pineapple

Photo: ProjectManhattan · CC BY-SA 3.0 · source

Crisp golden pork bites, juicy pineapple and peppers in a bright, tangy sauce that's nothing like the gloopy red stuff. Serve it over steamed rice.

Ingredients

• 1¼ lb pork tenderloin, in 1-inch cubes
• 1 egg
• 2 cups fresh pineapple chunks
• 2 bell peppers (1 red, 1 green), in 1-inch squares
• 1 onion, in 1-inch pieces
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• 1½ cups jasmine rice

From your pantry: ½ cup cornstarch, ⅓ cup oil, ⅓ cup ketchup, ¼ cup rice vinegar, 3 tbsp sugar, salt.

Instructions

1. Start the rice. Whisk the ketchup, vinegar, sugar, soy sauce, 1 tsp cornstarch and ⅓ cup pineapple juice or water for the sauce.
2. Toss the pork with the egg and ½ tsp salt, then with the remaining cornstarch until each piece is fully coated.
3. Heat the oil in a large skillet over medium-high until a pinch of cornstarch sizzles. Fry the pork in two batches, turning, until deep golden and 145°F inside, 5 to 6 minutes per batch. Drain on a rack.
4. Pour off all but 1 tbsp oil. Stir-fry the onion and peppers over high heat 2 minutes, then add the pineapple and garlic and cook 1 minute more, until the pineapple caramelizes at the edges.
5. Pour in the sauce and simmer until thick and shiny, about 1 minute. Add the pork, toss quickly to coat and serve at once over rice.

Tip: Toss the pork in the sauce at the last second. The coating stays crisp for a few minutes, so get it to the table.

Nutrition per serving

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