Craving a dish that perfectly balances crispy, tangy, and sweet flavors? Look no further than this mouthwatering Sweet and Sour Pork with Pineapple recipe that will transport you straight to the bustling streets of China! Imagine golden, crispy pork chunks glazed in a vibrant sauce, nestled with juicy pineapple and colorful vegetables - this isn't just a meal, it's a culinary adventure waiting to happen right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb pork loin, cubed
- 1 cup pineapple chunks
- 1 bell pepper, chopped
- 1 onion, chopped
- 1/2 cup sweet and sour sauce
- 2 tablespoons vegetable oil
Instructions
- Prepare the pork by cutting the pork loin into 1-inch uniform cubes. Pat the meat dry with paper towels to ensure proper browning.
- Season the pork cubes with salt and pepper. Lightly dust the cubes with cornstarch, which will help create a crispy exterior when frying.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers and is just about to smoke.
- Carefully add the pork cubes to the hot oil, working in batches to avoid overcrowding. Fry the cubes for 3-4 minutes on each side until golden brown and crispy.
- Remove the cooked pork with a slotted spoon and drain on paper towels to remove excess oil.
- In the same pan, sauté the chopped onions and bell peppers for 2-3 minutes until they begin to soften but remain slightly crisp.
- Add the pineapple chunks to the pan and cook for an additional minute.
- Pour the sweet and sour sauce over the vegetables and pineapple, stirring to combine and heat through.
- Return the crispy pork cubes to the pan and toss gently to coat everything evenly with the sauce.
- Cook for an additional 2-3 minutes to ensure the pork is heated through and the sauce is bubbling.
- Serve hot over steamed rice, garnishing with chopped green onions or sesame seeds if desired.
Tips
- Pat the pork dry before cooking to ensure maximum crispiness
- Use cornstarch for an extra crunchy exterior on the pork
- Fry in batches to maintain high oil temperature and prevent soggy meat
- Don't overcook the vegetables - keep them slightly crisp for better texture
- Let the pork rest on paper towels after frying to drain excess oil
- For an authentic touch, serve over steamed jasmine rice
- Garnish with green onions or sesame seeds for added flavor and presentation
Nutrition Facts
Calories: 378kcal
Carbohydrates: 31g
Protein: 28g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 70mg
