Chinese · Dinner
Sweet and Sour Pork Rice Bowl
Diced pork tenderloin coated in cornstarch and shallow-fried until crisp, tossed in a tangy sweet and sour sauce built on rice vinegar, ketchup, and pineapple, then served over steamed jasmine rice with bell pepper, onion, and pineapple chunks bringing color and acidity to the glossy sauce.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
21.3gFat
68.2gCarbs
24.6gSugar
3.1gFiber
890mgSodium
233mgChol
3.9gSat Fat
780mgPotassium
55mgCalcium
2.6mgIron
0.9mcgVitamin B12
48mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
all-time-classics
Instructions
1
Prep
Toss the pork in the beaten egg, then dredge each piece in cornstarch until fully coated, shaking off excess. Mince the garlic and cut the bell pepper, onion, and pineapple into pieces.
2
Fry
Heat the vegetable oil in a skillet over medium-high heat until shimmering. Shallow-fry the pork in a single layer for 4–5 minutes, turning once, until golden and crisp and the pork reaches 145°F.
3
Saute
In the same skillet over medium heat, saute the onion, bell pepper, and garlic for 2 minutes until the onion edges turn translucent and the pepper brightens.
4
Simmer
Stir in the ketchup, rice vinegar, brown sugar, soy sauce, chicken stock, and chili flakes. Simmer for 2 minutes over medium heat until the sugar dissolves and the sauce turns tangy.
5
Reduce and plate
Stir in the cornstarch slurry and pineapple, cooking for 1–2 minutes over medium heat until glossy. Return the pork and toss for 30 seconds to coat. Spoon rice into a bowl and top with pork, pepper, and pineapple.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork tenderloin
- 1/2 cup60g cornstarch, for dredging
- 22 eggs, lightly beaten
- 1/2 cup120ml vegetable oil, for shallow-frying
- 2/3 cup110g pineapple
- 11 bell pepper
- 11 onion
- 4 tbsp4 tbsp ketchup
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp soy sauce
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp cornstarch, mixed with 1 tsp water for slurry
- 1/2 tsp1/2 tsp chili flakes
- 2 clove2 clove garlic
- 1 1/2 cup300g jasmine rice, steamed
