A delightful twist on the classic sweet and sour pork recipe, featuring vibrant vegetables and a tangy sauce.
Tenderize the pork using the back of a cleaver and cut it into bite-sized pieces.
Tenderizing the pork ensures it cooks evenly and remains juicy.
Marinate the pork with soy sauce and a pinch of salt for 30 minutes.
Marinating enhances the flavor of the pork.
Cut the green pepper, onion, and carrot into bite-sized pieces. Dice the pineapple.
Uniformly sized pieces ensure even cooking.
Coat the marinated pork pieces in cornstarch.
Shake off excess cornstarch to avoid clumping.
Heat oil in a frying pan and fry the pork until golden and crispy. Remove and set aside.
Frying in batches prevents overcrowding and ensures crispiness.
In the same pan, stir-fry the vegetables and pineapple until slightly tender.
Stir constantly to prevent sticking.
Mix water, vinegar, sugar, and ketchup to create the sauce. Pour into the pan and cook until thickened.
Adjust the sauce consistency by adding more water if needed.
Add the fried pork to the pan and toss to coat with the sauce.
Ensure all pieces are evenly coated for maximum flavor.
Serve the sweet and sour pork hot over steamed rice.
Garnish with chopped green onions or sesame seeds for added flavor.
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