Sweet and sour pork

Ingredients

• pork tenderloin150g
• soy sauce1 tsp
• cornstarch3 tbsp
• vegetable oil2 tbsp
• ketchup3 tbsp
• rice vinegar2 tbsp
• sugar1 tbsp
• soy sauce1 tbsp
• water50ml
• green bell pepper50g
• pineapple chunks50g
• onion50g

Instructions

1. 1

   Step 1

   Cut 150g pork tenderloin into bite-sized pieces and marinate with 1 tsp soy sauce and 1 tsp cornstarch for 15 minutes.

2. 2

   Step 2

   Prepare the batter by mixing 2 tbsp cornstarch with 3 tbsp water until smooth.

3. 3

   Step 3

   Heat 2 tbsp vegetable oil in a pan over medium heat. Dip pork pieces into the batter and fry until golden and cooked through, about 5-7 minutes. Remove and drain on paper towels.

4. 4

   Step 4

   In a separate bowl, mix 3 tbsp ketchup, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp soy sauce, and 50ml water to make the sweet and sour sauce.

5. 5

   Step 5

   In the same pan, add 1 tbsp oil and sauté 50g chopped green bell pepper, 50g pineapple chunks, and 50g chopped onion until slightly tender.

6. 6

   Step 6

   Pour the sweet and sour sauce into the pan and bring to a simmer.

7. 7

   Step 7

   Return the fried pork to the pan and toss everything together until well coated and heated through.

8. 8

   Step 8

   Serve hot with steamed rice or as desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sweet and sour pork can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.