A wonderfully flavorful pork dish coated in a tangy, sweet, and savory sauce, complemented by bell pepper and juicy, slightly sweet pineapple chunks. I've made something similar before — Chinese-Style Chicken Breast. Today I'm sharing a more expanded version of that dish: I swapped the chicken for pork this time, though chicken works just as well. I also added pineapples and ketchup — these additions make the flavor even more vibrant and complex. It turned out absolutely wonderful, and I loved it. I highly recommend giving this slightly unusual but incredibly delicious dish a try!
Ingredients:
- 500 g pork
- 150 g bell pepper
- 150 g canned pineapples
- 3 tbsp soy sauce
- 1 tbsp starch (I used cornstarch)
- 1-2 cloves garlic
- vegetable oil for frying
- Sauce:
- 3 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp apple or wine vinegar 6%
- 1 tbsp sugar
- salt
How to cook pork in sweet and sour sauce (Chinese-style)
Add the soy sauce, starch, and a pinch of salt if needed. Stir to combine, then set aside to marinate for 15–20 minutes, or longer.
Cut the bell pepper into thin, elongated strips. Mince the garlic very finely or grate it on a fine grater.
Add a little vegetable oil to a skillet and heat it well. Add half of the pork pieces and cook for 2–3 minutes, stirring occasionally. Then cook the second batch the same way. It's important to cook the meat in batches because adding it all at once will significantly drop the pan temperature, causing the meat to release a lot of juice and braise rather than sear.
Transfer the meat to a plate. In the same skillet, sauté the bell pepper and garlic for 2–3 minutes, stirring occasionally.
Add the canned pineapples (if you have pineapple rings, cut them into chunks first). If you'd like the dish to have some heat, add a little crushed red pepper to taste.
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