Sweet and Sour Pork with Pineapple

Ingredients

• 500 g pork loin (cut into cubes (chicken or beef can also be used))
• 2 tbsp soy sauce (for marinating the pork)
• 1 tsp garlic powder
• 1 tsp ginger (freshly grated or powdered)
• salt (to taste)
• pepper (to taste)
• 1 egg
• 0.5 cup all-purpose flour (for the coating)
• 0.5 cup cornstarch (for the coating)
• 1 red onion (cut into medium pieces)
• 0.5 green bell pepper (cut into medium pieces, pith removed)
• 0.5 red bell pepper (cut into medium pieces, pith removed)
• 0.25 cup brown sugar (for the sauce)
• 2 tbsp vinegar (for the sauce)
• 0.25 cup water (for the sauce)
• 0.5 cup ketchup (tomato sauce)
• 1 cup pineapple (cut into cubes)
• green onion (to taste for garnish)
• sesame seeds (to taste for garnish)
• vegetable oil (as needed for frying and sautéing)

Steps

1. 1

   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.

2. 2

   Remove the core of the red onion and cut it into pieces the same size as the peppers.

3. 3

   Cut the pork loin into uniform cubes.

4. 4

   In a bowl, marinate the pork with the soy sauce, garlic powder, ginger, salt, and pepper to taste.

5. 5

   Add the egg to the marinated pork and mix well until all pieces are coated.

6. 6

   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.

7. 7

   Fry the pork in plenty of hot oil until it is very crispy and golden brown. Remove and set aside.

8. 8

   In a large skillet or wok with a little oil, sauté the peppers and the red onion.

9. 9

   Incorporate the fried pork pieces into the skillet with the vegetables.

10. 10

    Add the fresh pineapple cubes to the mixture.

11. 11

    To prepare the sweet and sour sauce, mix the brown sugar, vinegar, water, and ketchup in a separate container.

12. 12

    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.

13. 13

    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 per serving

• main course
• chinese food
• sweet and sour
• pork
• lunch
• fried