Sweet and Sour Pork with Pineapple

Ingredients

• 300 g pork tenderloin or boneless pork loin, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1 egg(optional)
• 2 tbsp neutral oil (for frying)
• 1 cup pineapple chunks (canned, drained)
• 1/2 cup bell pepper, cut into chunks
• 1/4 cup onion, sliced(optional)
• 1/4 cup ketchup
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1/2 tsp ginger, grated
• 2 tbsp water
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Prep (about 15 minutes): Cut pork into 1-inch cubes. If using egg, beat it in a bowl. In another bowl, season cornstarch with a pinch of salt and pepper (optional). Cut bell pepper and slice onion (if using). Drain pineapple.

2. 2

   Coat and crisp (about 10 minutes): Toss pork cubes in cornstarch (or dip in egg first, then coat in cornstarch). Heat oil in a skillet over medium-high heat. Fry pork in batches until crisp and browned, about 3–4 minutes per batch; transfer to a plate.

3. 3

   Cook the sauce (about 5 minutes): In the same skillet, reduce heat to medium. Add garlic and ginger for 30 seconds, then stir in ketchup, rice vinegar, soy sauce, brown sugar, and water. Simmer until glossy and slightly thickened, about 2–3 minutes.

4. 4

   Finish (about 5 minutes): Add bell pepper, onion (if using), and pineapple to the sauce. Cook until peppers are just tender, about 2–3 minutes. Return pork to the skillet and toss to coat. Serve immediately.