Sweet and sour pork
2 servings
45 minutes
Sweet and sour pork is one of the most popular dishes in Chinese cuisine, combining a balance of vibrant flavors. It is believed to have originated in Cantonese gastronomy, where the combination of sweet and sour is traditionally used to add depth to dishes. Tender pieces of pork are covered with an appetizing caramelized crust, while juicy vegetables combined with pineapple and balsamic vinegar create a unique flavor harmony. Each spoonful of this dish is a play of contrasts, where the sweetness of pineapple and the tanginess of vinegar complement the rich taste of meat and spices. It is served with rice that absorbs the fragrant sauce, making each portion truly hearty. This dish not only delights the palate but also brings a sense of comfort through its rich textures and harmony of ingredients.
1
Boil a pot of salted water and add rice. Cook the rice according to the package instructions. When the rice is ready, cover it with foil to keep it warm. Cut the pork tenderloin in half lengthwise, then dice it into 2 cm cubes. Also dice the onion and pepper into 2 cm cubes. Peel and slice the garlic and ginger thinly. Slice the chili into rings. Finely chop the coriander stems.
- Long-grain rice: 200 g
- Pork tenderloin: 200 g
- Red onion: 1 head
- Red sweet pepper: 1 piece
- Fresh ginger root: 1 piece
- Garlic: 2 cloves
- Fresh chili pepper: 1 piece
- Fresh cilantro (coriander): 1 bunch
2
Heat the wok (or large skillet) until very hot, pour in a little olive oil, add the pork, sprinkle with the five-spice mix, and stir. Fry for a few minutes until the meat is browned, then transfer the meat to a bowl with a slotted spoon. Quickly wipe the wok with a paper towel, return it to the heat. When it’s hot again, pour in olive oil and add all the chopped ingredients (except the meat). Stir-fry for 3 minutes, continuously mixing. Add cornstarch and 2 tablespoons of soy sauce. After 30-40 seconds, add pineapple chunks with juice, the pork, and 2 tablespoons of balsamic vinegar. Season with black pepper. Break a piece of pork to check if it’s cooked, then remove the wok from the heat.
- Chinese five-spice powder: 1 teaspoon
- Cornstarch: 1 teaspoon
- Soy sauce: 2 tablespoons
- Canned pineapple chunks: 220 g
- Balsamic vinegar: 2 tablespoons
- Ground black pepper: pinch
3
Place rice on plates, top with pork and vegetables in sauce, sprinkle with sesame, and garnish with a lettuce leaf.
- Sesame seeds: to taste
