Ingredients

The following ingredients have 4 Servings
  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • salt and pepper to taste
  • canola oil
  • 1/2 red bell pepper, cored, seeded, and cut into chunks
  • 1/2 green bell pepper, cored, seeded, and cut into chunks
  • 1 small onion, peeled and sliced thinly
  • 1 cup pineapple chunks
  • 1 cup pineapple juice
  • ½ cup rice vinegar
  • ¼ cup ketchup
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon cornstarch

Instruction

  • In a bowl, combine pork, soy sauce, and Chinese cooking wine. Stir until pork is coated and marinate for about 30 minutes. Drain well.
  • In a bowl, combine flour, cornstarch, and salt, and pepper to taste. Dredge pork in flour mixture to fully coat.
  • In a pan over medium heat, heat about 2 inches deep of oil. Add pork cubes and cook, turning as needed, for about 6 to 10 minutes or until golden, crisp, and cooked through.
  • With a slotted spoon, remove pork from the pan and drain on paper towels. Keep warm.
  • In a pan over medium heat, heat about 1 tablespoon oil. Add onions and bell peppers and cook, stirring regularly, for about 30 seconds or until half done. Remove from pan and drain on paper towels.
  • In the pan, add sweet and sour sauce mixture, whisking regularly, and bring to a boil. Continue to cook, whisking regularly, for about 2 to 3 minutes or until thickened.
  • Add onions, bell peppers, and pineapple chunks. Cook for about 30 to 40 seconds or until tender yet crisp. 
  • Add fried pork and quickly toss to coat. Remove from heat and serve immediately.
  • Alternatively, pan-fry the bell peppers, onions, and pineapple chunks until tender yet crisp. Arrange fried pork cubes on a platter and garnish with the sauteed bell peppers, onions and pineapple chunks. Drizzle with the prepared sweet and sour sauce just before serving.