Sweet and Sour Pork with Rice

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

If desired, sesame seeds can be lightly toasted in a pan.

Ingredients

Ocean salt - to taste
Ground Black Pepper - to taste
Long-Grain Rice - 7.1 oz
Pork tenderloin - 7.1 oz
Spanish onions - 1 head
Orange Bell Peppers - 1 piece
Garlic - 2 cloves
Ginger - 3.5 oz
Mild Chili Spice - ½ piece
Cilantro - to taste
Peanut Butter - to taste
Corn Starch - 1 teaspoon
Soy Sauce - 3 tablespoons
Canned Pineapple Chunks - 7.8 oz
Chinese Five Spice - 1 teaspoon
Eel - 1 piece
Toasted Sesame - 2 teaspoons
Balsamic Vinegar - 2 tablespoons

Step by Step guide

Step 1

Bring a pot of salted water to a boil and add the rice. Cook according to the package instructions, then drain in a colander, return to the pot, and cover with foil to keep warm.

Step 2

Cut the pork tenderloin in half lengthwise, then dice into 2 cm cubes. Dice the onion and bell pepper into 2 cm cubes. Peel and thinly slice the ginger and garlic. Chop the chili pepper. Remove the leaves from the cilantro stems, set aside, and finely chop the stems.

Step 3

Heat a wok or large skillet. Add a bit of peanut oil, place the pork in, add the five-spice powder, and stir. Fry for a few minutes until browned. Transfer the meat to a separate bowl using a slotted spoon. Wipe the wok with a paper towel and return it to the heat. When it’s hot again, pour in a couple of tablespoons of peanut oil and add all the chopped ingredients. Stir-fry for about 2 minutes. Sprinkle in the cornstarch and 2 tablespoons of soy sauce. After 30-40 seconds, add the pre-cut pineapple pieces along with the juice, the pork, and balsamic vinegar. Season with black pepper.