Sweet and sour pork
One of the most characteristic dishes of Asian cuisine, sweet and sour pork combines the tenderness of pork with the balance of sweetness and acidity of an aromatic sauce made from vinegar, sugar, and fruit.
Ingredients
For the pork tenderloin
- 500 grams pork tenderloin
- 1 tsp chinese 5 spice powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp chili powder
- 1 Tbsp soy sauce
- 6 Tbsp corn flour
- 6 Tbsp all-purpose flour
- 60 ml vegetable oil
- 3 cloves garlic minced
- 1 Tbsp ginger minced
- 1 red onion sliced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 120 grams pineapple chunks from a can
- 1 fresh onion sliced
For the sauce
- 100 grams pineapple juice from the can
- 2 Tbsp soy sauce
- 3 Tbsp sweet chili sauce
- 1/3 cup soft brown sugar
- 1/3 cup rice vinegar or apple cider vinegar
- 2 Tbsp ketchup
- 1 tsp cornstarch
Instructions
- Cut the tenderloin into thin slices and place in a bowl. Add the five-spice powder, salt, pepper, chili powder, soy sauce, and 1 tablespoon cornstarch. Set aside.
- In a medium bowl, mix all the ingredients for the sauce and place it near the stove.
- In a shallow dish, mix the remaining corn flour and flour. Add the pork, one piece at a time, to coat with the cornstarch-flour mixture. Once coated, remove any excess coating by gently shaking the bowl with the pork.
- Heat the oil in a large frying pan and fry the pork in 3-4 batches until crispy. Remove with a slotted spoon and place in a bowl.
- Drain the oil from the pan and wipe with paper towels (be careful, it is hot). Add 2 tablespoons of vegetable oil to the pan and sauté the ginger, garlic, and onion until fragrant and softened. Add the peppers. Sauté for about a minute to soften slightly, but not too much.
- Return the pork to the pan and pour over the sauce. Leave to simmer and stir. Once the sauce has thickened and coats the pork, remove from the heat. Add the pineapple pieces and sprinkle with fresh onion. Serve with rice.