Sweet and Sour Pork (Quick Pan Version)

Ingredients

• 12 oz boneless pork shoulder or pork loin, cut into 1-inch pieces
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 2 tbsp water
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1.5 tbsp neutral oil (for frying)
• 1 cup pineapple chunks (canned, drained)(optional)
• 1 cup bell pepper, cut into 1-inch pieces(optional)
• 2 tbsp green onion, sliced (for serving)(optional)

Instructions

1. 1

   Prep (15 minutes): Pat pork dry, then toss with cornstarch and soy sauce until evenly coated. Mince garlic and ginger; chop bell pepper; drain pineapple.

2. 2

   Cook (20 minutes): Heat a large skillet over medium-high heat and add oil. Sear pork in a single layer (work in batches if needed) until crisp and browned, about 6–8 minutes total.

3. 3

   Add garlic and ginger to the pan and stir for 30 seconds. Add bell pepper and pineapple and cook 2–3 minutes, stirring, until slightly tender.

4. 4

   Stir together rice vinegar, ketchup, brown sugar, and water; pour into the skillet. Simmer and toss until the sauce thickens and coats the pork, about 6–8 minutes.

5. 5

   Taste and adjust (more vinegar for tang or a pinch more sugar for sweetness). Serve hot, topped with green onion if using.