Sweet and Sour Pork with Pineapple
Translated from Spanish, the language of the reel.
LOS DE ÑAM! cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A Chinese cuisine classic adapted for home cooking. The pork turns out incredibly crispy and is caramelized in a homemade sweet and sour sauce with fresh pineapple chunks and vegetables.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Cut the green and red bell peppers into medium pieces. Make sure to remove the white pith from the interior to prevent the dish from becoming bitter.
Remove the core of the red onion and cut it into pieces the same size as the peppers.
Cut the pork loin into uniform cubes.
In a bowl, marinate the pork with the soy sauce, garlic powder, ginger, salt, and pepper to taste.
Add the egg to the marinated pork and mix well until all pieces are coated.
In a separate plate or bag, mix the flour and cornstarch in equal parts. Dredge the pork pieces in this mixture until they are well coated.
Fry the pork in plenty of hot oil until it is very crispy and golden brown. Remove and set aside.
In a large skillet or wok with a little oil, sauté the peppers and the red onion.
Incorporate the fried pork pieces into the skillet with the vegetables.
Add the fresh pineapple cubes to the mixture.
To prepare the sweet and sour sauce, mix the brown sugar, vinegar, water, and ketchup in a separate container.
Pour the sauce over the pork and vegetables in the skillet. Cook over medium-high heat, stirring constantly until the sauce thickens and everything is well caramelized.
Serve hot and garnish with chopped green onions and sesame seeds to taste.
Notes
You can substitute the pork for chicken breast or beef following the same procedure. The secret to the crispiness lies in the 50/50 mixture of flour and cornstarch.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 642
- Protein
- 32 g
- Carbs
- 61 g
- Fat
- 30 g
- Fiber
- 2 g
Where the calories come from
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