Sweet and Sour Pork with Pineapple

This vibrant dish is a delightful fusion of sweet and tangy flavors, rooted in the culinary traditions of various regions. The tender meat is coated in a crispy cornstarch crust, then sautéed with fresh vegetables and juicy pineapple, resulting in a dish that embodies the essence of comfort food. The combination of apple cider vinegar and orange juice creates a nuanced sauce that balances the natural sweetness of the pineapple. Traditionally enjoyed during festive gatherings, this dish symbolizes joy and togetherness, making it a beloved choice for family meals and celebrations. Serve it over a bed of jasmine or basmati rice to soak up the delicious sauce, enhancing your dining experience with each flavorful bite.

Ingredients (Makes 4 portions)

Meat and Coating

400 g pork shoulder, in bite-sized pieces
2 eggs, preferably organic, lightly beaten
4 tablespoons cornstarch + 2 teaspoons extra dissolved in 2 tablespoons water

Vegetables and Fruits

1 carrot, organically grown, thinly sliced
1 medium onion, chopped
2 Florina peppers, in 2x2 cm cubes
1 horned pepper, in 2x2 cm cubes
2 sprigs celery, thinly sliced
2 cups canned pineapple, in cubes (in its juice, not in syrup)

Sauce

3 tablespoons apple cider vinegar or white vinegar
3 tablespoons soy sauce (preferably organic)
1 tablespoon tomato paste

Cooking Oils

1/2 cup olive oil + 2 tablespoons extra

Seasoning

salt, to taste
pepper, to taste

Liquid

3 tablespoons orange juice

Nutrition Information (per 100g)

Calories: 210
Fat: 14
Protein: 15
Carbohydrates: 9
Fiber: 1

Directions

Prepare the Coating

1. In a deep dish, place the lightly beaten eggs and in a second dish, spread the cornstarch.

Coat the Meat

2. Rinse and pat dry the meat pieces, season with salt and pepper, then dip in the beaten eggs followed by the cornstarch, shaking off any excess.

Sauté the Pork

3. Heat 120 ml (1/2 cup) olive oil in a wok or large non-stick pan over medium heat.

Brown the Meat

4. Sauté the meat in two batches for 4-5 minutes until golden brown on all sides, ensuring not to overcrowd the pan.

Drain and Prepare Vegetables

5. Remove the browned pork with a slotted spoon and place on absorbent paper. Discard excess oil, wipe the pan, and add the remaining 30 ml (2 tablespoons) of olive oil.

Sauté Vegetables

6. Add the carrots, onion, and peppers to the pan, sautéing for 2 minutes. Then add the celery and pineapple, cooking for an additional 2 minutes.

Make the Sauce

7. In a bowl, combine the vinegar, soy sauce, tomato paste, dissolved cornstarch, and orange juice.

Combine and Cook

8. Pour the sauce mixture into the pan and cook for about 10 minutes, until the sauce thickens and the vegetables are tender. If needed, add a splash of hot water to adjust consistency.

Final Touches

9. Adjust seasoning with salt and pepper, then gently fold in the pork and cook for an additional 3-4 minutes until heated through.

Serve

10. Remove from heat and serve immediately over jasmine or basmati rice.

Cookix's Secrets

Alternative Cooking Methods

Try baking the coated meat for a healthier, less oily version.

Cooking Tips

Ensure the oil is hot enough before adding the meat to achieve a crispy texture.

Flavor Enhancements

Add a splash of sesame oil or a pinch of chili flakes for added depth.

Healthier Alternatives

Substitute the pork with lean chicken or tofu for a lighter option.

Ingredient Quality

Using organic vegetables enhances the flavor and nutritional quality of the dish.

Seasonal Ingredients

Incorporate seasonal vegetables such as snap peas or bell peppers for variation.

Serving Suggestions

Garnish with fresh herbs like cilantro or green onions for added freshness.