How to Make Sweet & Sour Pork with Chef Susu - Cooking with International Programs

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickener, while flour is more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options are better for health, and tamari is often less expensive.

Cut pork into bite-sized pieces and toss with cornstarch until evenly coated.

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

Add the pork to the skillet and fry until golden brown, about 4-5 minutes.

Remove the pork from the skillet and drain on paper towels.

In the same skillet, add bell peppers, onion, garlic, and ginger; stir-fry for 2-3 minutes until slightly softened.

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

Return the pork to the skillet with the vegetables and pour the sauce over.

Stir well to coat everything in the sauce and cook for an additional 2-3 minutes until heated through.

Add pineapple chunks and stir gently to combine, cooking for another minute.

Drizzle with sesame oil and garnish with chopped green onions before serving.

Cooking Techniques

Spice Level: