Hong Kong Classics | Milk Street TV Season 9, Episode 5

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more economical.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is often less expensive.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is typically cheaper.

ketchup

🥗Healthier: tomato puree

💰Cheaper: homemade tomato sauce

Tomato puree is lower in sugar, and homemade sauce can be cost-effective.

Cut pork into bite-sized pieces and marinate with soy sauce, salt, and black pepper for 20 minutes.

Coat marinated pork pieces in cornstarch, shaking off excess.

Heat vegetable oil in a wok over medium-high heat until shimmering.

Fry pork in batches until golden brown and cooked through, about 3-4 minutes per batch.

Remove pork from the wok and drain on paper towels.

In the same wok, stir-fry garlic, ginger, onion, and bell peppers for 2-3 minutes until tender.

Add pineapple chunks and stir-fry for another minute.

In a bowl, mix ketchup, rice vinegar, sugar, and water until combined.

Pour the sauce mixture into the wok and bring to a simmer.

Return the fried pork to the wok and toss to coat in the sauce.

Cook for an additional 2-3 minutes until the sauce thickens slightly.

Serve hot with steamed rice.

Cooking Techniques

Spice Level:

Allergens