Sweet and Sour Pork

Here is the recipe for a classic Sweet and Sour Pork, with an Italian twist.

Ingredients

• 500 g of pork tenderloin
• 1 egg
• Flour as needed for breading
• Vegetable oil for frying

For the sweet and sour sauce:

• 5 tablespoons of rice vinegar or apple cider vinegar
• 4 tablespoons of brown sugar
• 3 tablespoons of ketchup
• 2 tablespoons of soy sauce
• 100 ml of orange juice
• 1 teaspoon of cornstarch (cornflour), dissolved in 2 tablespoons of water

For the vegetables:

• 1 red bell pepper, cut into pieces
• 1 green bell pepper, cut into pieces
• 1 medium onion, cut into pieces
• 2 cloves of garlic, minced
• Fresh or canned pineapple, cut into pieces (optional)

Preparation

1. Start by cutting the pork tenderloin into bite-sized pieces. Beat the egg in a bowl and place the flour on a plate.
2. Dip the pork pieces first in the beaten egg and then in the flour, making sure the breading adheres well.
3. Heat the oil in a frying pan and fry the breaded pork until it turns golden and crispy. Then, set aside on paper towels.
4. For the sweet and sour sauce: in a small saucepan, mix the vinegar, brown sugar, ketchup, soy sauce, and orange juice. Bring to a boil.
5. Reduce the heat and add the dissolved cornstarch in water, stirring continuously until the sauce thickens.
6. In a large frying pan, sauté the garlic, bell peppers, and onion. After a few minutes, add the pineapple (if using).
7. Add the fried pork to the pan with the vegetables and pour over the sweet and sour sauce. Mix well to evenly coat the pork.
8. Let everything flavor together in the pan for a couple of minutes and then serve.

Trivia

Sweet and Sour Pork is a dish that finds its origins in Chinese cuisine, specifically in the Sichuan province, but has spread in numerous variants around the world. The version presented here has an Italian touch in the use of apple cider vinegar and the addition of orange juice, which gives it a pleasant and fresh citrus note.