Korean · Dinner
Crispy Sweet and Sour Pork
Pork tenderloin cubes are lightly cornstarch-dusted and shallow-fried in a small amount of oil until crisp, then tossed in a reduced sweet and sour sauce built from pineapple, rice vinegar, and a light touch of sugar and ketchup, with bell pepper and onion for crunch and color.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
392Calories
33.8gProtein
10.9gFat
41.2gCarbs
22.1gSugar
2.4gFiber
870mgSodium
112mgChol
1.9gSat Fat
780mgPotassium
45mgCalcium
2.1mgIron
0.7mcgVitamin B12
48mgVitamin C
Goes well with
Crisp Pilsner or Lager
local
Korean Plum Tea (Omija or Yuzu Ade)
international
low-calorie
low-calorie
Instructions
1
Prep
Toss the pork cubes in a bowl with the soy sauce and salt, then coat evenly in the cornstarch, shaking off any excess.
2
Fry
Heat the vegetable oil in a nonstick skillet over medium-high heat; shallow-fry the pork until golden and crisp, 4-5 minutes, turning once.
3
Saute
In the same skillet over medium heat, saute the bell pepper and onion for 2 minutes until just softened but still crisp.
4
Simmer
Add the pineapple, rice vinegar, ketchup, sugar, and chicken stock; bring to a simmer over medium heat and cook 2 minutes until glossy and slightly reduced.
5
Plate
Stir in the cornstarch-water slurry to thicken the sauce, return the pork, toss quickly, scatter scallion over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 6 tbsp6 tbsp cornstarch
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp vegetable oil, for shallow-frying
- 2/3 cup110g fresh pineapple
- 1/2 cup60g bell pepper
- 11 small onion (120g)
- 4 tbsp4 tbsp rice vinegar
- 2 tbsp2 tbsp ketchup
- 2 tbsp2 tbsp sugar
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp cornstarch, mixed with 1 tsp water, for the sauce
- 22 scallion
