sweet and sour pork

Ingredients

• 1.5 lbs Pork Tenderloin, cut into 1-inch cubes
• 1/2 cup Cornstarch
• 1/4 cup Vegetable Oil, for frying
• 1 cup Pineapple Chunks, fresh or canned
• 1/2 cup Apple Slices, fresh or canned
• 1/2 cup Sugar
• 1/4 cup White Vinegar
• 2 tbsp Soy Sauce
• 1 tbsp Ketchup
• 1/2 tsp Ground Ginger
• 1/4 cup Water

Instructions

1. In a bowl, toss the pork cubes with cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the pork and cook until browned and cooked through, about 5-7 minutes.
4. Remove the pork from the skillet and set aside.
5. In the same skillet, add the pineapple chunks and apple slices and cook for 2-3 minutes, until slightly softened.
6. In a small bowl, whisk together the sugar, white vinegar, soy sauce, ketchup, ground ginger, and water.
7. Pour the sauce into the skillet and bring to a simmer.
8. Return the pork to the skillet and cook for 2-3 minutes, stirring constantly, until the sauce has thickened and coated the pork.
9. Serve immediately over rice.

Notes

• For extra crispy pork, double fry – fry once at 350°F (175°C) for 10 minutes, then cool slightly before frying again at 375°F (190°C) for 2-3 minutes.
• If using canned pineapple and apple slices, drain well before adding to the skillet.
• To thicken the sauce further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add to the skillet during the last minute of cooking.
• Serve with steamed rice for a classic sweet and sour pork experience.