Cook and Scale
Sweet and Sour Pork
4 servings · 35 min total
Crispy golden pork cubes tossed with peppers and pineapple in a glossy tangy-sweet sauce. The takeaway favourite, brighter and fresher at home.
Ingredients
- 500 g pork tenderloin, cubed
- 4 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 red bell pepper, chunked
- 1 green bell pepper, chunked
- 1 onion, chunked
- 200 g pineapple, in chunks
- 4 tbsp rice vinegar
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 300 g white rice, to serve
Contains: Gluten, Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
Coat the pork — Toss the pork cubes in the cornstarch until evenly coated, shaking off any excess.
- 2.
Fry the pork until crisp — Fry the pork in the hot oil over medium-high heat for 7 minutes until golden and crisp. Remove and set aside.
- 3.
Stir-fry the vegetables — Stir-fry the peppers and onion for 3 minutes, then add the pineapple. Whisk the vinegar, sugar, ketchup, and soy sauce together.
- 4.
Toss pork in the sauce — Pour in the sauce and simmer for 3 minutes until glossy, then return the pork and toss to coat. Serve over rice.