Materials
- 300g pork tenderloin
- 1/4 of a pineapple (or just slightly less pineapple than pork)
- 2 colorful bell peppers
- 2 tbsp soy sauce
- 1 tbsp salt
- 1 egg
- 1 tbsp oyster sauce
- 1 tbsp cooking wine
- starch
- pepper to taste
- 3 tbsp ketchup
- 2 tbsp white vinegar
- 3 tbsp sugar
- water
Instructions
- Cut the pork, pineapple, and bell peppers into bite sized pieces
- Mix well in a bowl: pork, 1 tbsp of salt, 2 tbsp of starch, 2 tbsp of soy sauce, 1 tbsp of cooking wine, 1 tbsp of oyster sauce, 1 egg, 1 tbsp of oil, pepper to taste
- Marinate pork for 30 min
- Mix the sweet & sour sauce by combining the following: 3 tbsp of ketchup, 3 tbsp of sugar, 2 tbsp of vinegar, 2 tbsp of starch, half a bowl of water, mix well
- Cover each pork piece in starch, air fry the pieces at 400F for ~17 min
- In the last few minuts of the air frying (or after the air frying if you’re patient), add oil to wok, when oil is hot, add in the bell peppers and stir fry until cooked
- Add in the cut pineapple & sweet and sour sauce
- Tuen the heat to high and bring everything to a boil
- When the sauce is feeling viscous, add in the pork pieces
- Mix well, covering the pork pieces with the sweet & sour sauce
- Keep the heat high to boil out the excess moisture, when the sauce is dense and sticky, remove pan from stovetop and plate.
Comments
I used to order this at restaurants back home and loved it as a child. I never really knew where this dish came from. Upon doing some research it turns out this is a Cantonese dish created in the Qing dynasty because foreigners did not like the fact that sweet & sour spare ribs had bones in it…
Source
Originally from here