This easy homemade Sweet and Sour Pork recipe is made with onions, bell peppers, pineapple chunks, garlic, ginger, super crispy pork, and a delicious sweet and sour sauce! This dish is a flavor bomb with every bite, it is so irresistible!
INGREDIENTS :
Sweet and Sour Pork Sauce:
1 cup pineapple juice unsweetened or reduce the sugar slightly – can be reserved from canned pineapple
½ cup brown sugar packed
¼ cup ketchup
⅓ cup white vinegar
2 tablespoons cornstarch
Sweet and Sour Pork:
2 tablespoons canola oil
1 red bell pepper cut into 1″ pieces
1 green bell pepper cut into 1″ pieces
1 onion cut into 1″ pieces
1 lb pork tenderloin cut into 1″ pieces
3 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon minced garlic
1 teaspoon minced ginger
1½ cups pineapple chunks
INSTRUCTIONS :
1.In a medium bowl, whisk together the pineapple juice, brown sugar, ketchup, vinegar, and cornstarch to make the sweet and sour sauce. Set aside.
2.Heat oil in a large skillet over medium-high heat.
3.Add peppers and onions to the skillet. Cook until the peppers are slightly softened and the onions are almost translucent (you can leave them with a bit more of a crunch if you prefer). Remove from the skillet and set aside – do not wash the skillet.
4.While the vegetables are cooking, combine cornstarch, salt, and pepper in a large bowl or Ziploc storage bag. Add the pork pieces to the bag and shake it coat well.
5.Once the skillet is free, cook the pork on each side until slightly golden brown. Add more oil if needed. Add the garlic and ginger and cook for another minute.
6.Next, add the cooked peppers, onions, sauce mixture, and pineapple to the fried pork pieces, stirring it occasionally, until the pork is cooked through and the sauce has thickened (about 3-4 minutes — the best way to know is to check the internal temperature of the pork pieces with a meat thermometer to ensure they are at least 145 degrees F, but pork will be nearly cooked even before you add the sauce).
7.Garnish with chopped green onions and sesame seeds and serve over rice, or as desired.
Notes:
Storage:
Fridge: Store sweet and sour pork leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave for a couple of minutes until heated through.
Freezer: Freeze the pork in a single layer in a freezer-safe container or Ziploc bag. Defrost thoroughly and reheat in the microwave or in an oven-safe container with foil on top in the oven.
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