Entree: United States Minor Outlying Islands – Sweet and Sour Pork (Bite-sized pork in a tangy sweet-and-sour sauce with pineapple and peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless pork tenderloin, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) soy sauce
- 1 large egg
- 2 tbsp (16 g) cornstarch (for marinade)
- 1/2 cup (64 g) cornstarch (for coating)
- 2 tbsp (16 g) all-purpose flour
- 1/2 tsp (3 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper
- 3 cups (720 ml) vegetable oil for frying
- 1 tbsp (15 ml) vegetable oil (for sauce sauté)
- 1 medium yellow onion, cut into 1-inch (2.5 cm) wedges, approx. 6 oz (170 g)
- 1 large red bell pepper, cut into 1-inch (2.5 cm) pieces, approx. 6 oz (170 g)
- 1 cup (240 g) canned pineapple chunks, drained (reserve 2 tbsp (30 ml) juice)
- 1/3 cup (80 ml) rice vinegar
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 g) tomato ketchup
- 2 tbsp (30 ml) soy sauce (for sauce)
- 1/2 cup (120 ml) water (plus extra if needed)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- 1/2 tsp (2.5 g) toasted sesame oil (optional)

Show original ingredient measurements

- 1 lb (454 g) boneless pork tenderloin, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) soy sauce
- 1 large egg
- 2 tbsp (16 g) cornstarch (for marinade)
- 1/2 cup (64 g) cornstarch (for coating)
- 2 tbsp (16 g) all-purpose flour
- 1/2 tsp (3 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper
- 3 cups (720 ml) vegetable oil for frying
- 1 tbsp (15 ml) vegetable oil (for sauce sauté)
- 1 medium yellow onion, cut into 1-inch (2.5 cm) wedges, approx. 6 oz (170 g)
- 1 large red bell pepper, cut into 1-inch (2.5 cm) pieces, approx. 6 oz (170 g)
- 1 cup (240 g) canned pineapple chunks, drained (reserve 2 tbsp/30 ml juice)
- 1/3 cup (80 ml) rice vinegar
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 g) tomato ketchup
- 2 tbsp (30 ml) soy sauce (for sauce)
- 1/2 cup (120 ml) water (plus extra if needed)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- 1/2 tsp (2.5 g) toasted sesame oil (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine pork cubes, 1 tbsp (15 ml) soy sauce, 1 beaten egg, 2 tbsp (30 ml) cornstarch, 1/4 tsp (1.25 ml) salt, and 1/8 tsp (0.625 ml) pepper in a bowl; toss to coat and marinate 15 minutes in refrigerator.
2. While pork marinates, whisk together sauce ingredients: 1/3 cup (80 ml) rice vinegar, 1/2 cup (120 ml) sugar, 1/3 cup (80 ml) ketchup, 2 tbsp (30 ml) soy sauce, reserved 2 tbsp (30 ml) pineapple juice, and 1/2 cup (120 ml) water; set aside.
3. Place 1/2 cup (120 ml) cornstarch and 2 tbsp (30 ml) flour in a shallow bowl. Dredge each marinated pork piece in the dry mix, shaking off excess.
4. Heat 3 cups (720 ml) vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry pork in batches, careful not to overcrowd, until golden brown and cooked through, 3–4 minutes per batch. Transfer to a wire rack or paper towels to drain.
5. Drain oil, leaving about 1 tbsp (15 ml) vegetable oil in a large wok or skillet over medium-high heat. Add onion and bell pepper and stir-fry 2–3 minutes until bright and slightly softened.
6. Add pineapple chunks and the prepared sauce; bring to a simmer. Stir in cornstarch slurry and cook 1–2 minutes until sauce thickens to a glossy consistency. Taste and adjust salt (use remaining 1/4 tsp (1.25 ml) if needed) and pepper.
7. Add fried pork to the sauce and toss to coat evenly. Finish with 1/2 tsp (2.5 ml) toasted sesame oil if using.
8. Serve immediately over steamed white rice or alongside stir-fried vegetables.

1. Combine pork cubes, 1 tbsp soy sauce, 1 beaten egg, 2 tbsp cornstarch, 1/4 tsp salt, and 1/8 tsp pepper in a bowl; toss to coat and marinate 15 minutes in refrigerator.
2. While pork marinates, whisk together sauce ingredients: 1/3 cup rice vinegar, 1/2 cup sugar, 1/3 cup ketchup, 2 tbsp soy sauce, reserved 2 tbsp pineapple juice, and 1/2 cup water; set aside.
3. Place 1/2 cup cornstarch and 2 tbsp flour in a shallow bowl. Dredge each marinated pork piece in the dry mix, shaking off excess.
4. Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry pork in batches, careful not to overcrowd, until golden brown and cooked through, 3–4 minutes per batch. Transfer to a wire rack or paper towels to drain.
5. Drain oil, leaving about 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add onion and bell pepper and stir-fry 2–3 minutes until bright and slightly softened.
6. Add pineapple chunks and the prepared sauce; bring to a simmer. Stir in cornstarch slurry and cook 1–2 minutes until sauce thickens to a glossy consistency. Taste and adjust salt (use remaining 1/4 tsp if needed) and pepper.
7. Add fried pork to the sauce and toss to coat evenly. Finish with 1/2 tsp toasted sesame oil if using.
8. Serve immediately over steamed white rice or alongside stir-fried vegetables.