Sweet and Sour Pork with Pineapple and Peppers
Crispy golden pork bites tossed in a glossy ketchup, pineapple and rice vinegar sauce with red bell pepper. Better than takeout in 40 minutes.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Serve immediately so the coating stays crisp. Read the labels on your ketchup and soy sauce, as some brands add hidden seasonings. Chicken thighs or firm tofu work in place of the pork.
Method
-
Toss the pork with the egg, salt, white pepper and 1/4 cup of the cornstarch until every piece is coated.
-
Whisk the ketchup, rice vinegar, pineapple juice, brown sugar and soy sauce together. Stir the remaining cornstarch into the water and set both aside.
-
Heat the oil in a large skillet or wok over medium-high heat. Fry the pork in two batches for , turning once, until golden and cooked through. Drain on a paper towel-lined plate.
-
Pour off all but 1 tablespoon of oil. Stir-fry the bell pepper and ginger for .
-
Add the pineapple and the sauce mixture and bring to a simmer. Stir the cornstarch slurry, pour it in and cook for until glossy and thick.
-
Return the pork to the pan and toss to coat. Serve right away over rice, sprinkled with sesame seeds.
Tap a number to check off a step. Tap a green time to start a timer.
