Imagine a dish that perfectly balances crispy, golden pork with a tantalizing sweet and sour sauce that dances on your palate. The Sweet Sour Pork Nishijima Style is not just a meal – it's a flavor explosion that transforms ordinary dinner into an extraordinary culinary experience. This Asian-inspired recipe combines the crunch of perfectly fried pork, the sweetness of fresh pineapple, and the vibrant colors of bell peppers, creating a dish that's as visually stunning as it is delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- Pork tenderloin, cut into cubes
- Bell peppers, chopped
- Pineapple chunks
- Onion, chopped
- Sweet and sour sauce
- Vegetable oil
- Salt and pepper to taste
Instructions
- Prepare the pork tenderloin by cutting it into uniform 1-inch cubes, ensuring each piece is roughly the same size for even cooking.
- Season the pork cubes generously with salt and pepper, ensuring each piece is well-coated for maximum flavor.
- Heat vegetable oil in a large wok or deep skillet over medium-high heat until it reaches approximately 350°F (175°C).
- Carefully add the seasoned pork cubes to the hot oil, frying them in batches to maintain oil temperature and prevent overcrowding.
- Fry the pork cubes until they are golden brown and crispy, typically 3-4 minutes per batch, ensuring the internal temperature reaches 145°F (63°C).
- Remove the fried pork cubes and drain on paper towels to remove excess oil, keeping them warm.
- In the same wok, sauté the chopped onions and bell peppers until they become slightly tender and develop a light caramelization.
- Add pineapple chunks to the vegetable mixture and stir-fry for an additional 2 minutes.
- Pour the sweet and sour sauce over the vegetables and pineapple, stirring to coat evenly and heat through.
- Gently fold the crispy pork cubes into the sauce and vegetable mixture, ensuring each piece is well-coated.
- Serve hot, garnished with additional chopped green onions or sesame seeds if desired, accompanied by steamed rice.
Tips
- Temperature is Key: Ensure your oil is precisely heated to 350°F for the crispiest pork cubes. Use a cooking thermometer for accuracy.
- Batch Frying Magic: Never overcrowd the pan! Fry the pork in small batches to maintain oil temperature and achieve that perfect golden crispiness.
- Meat Preparation Matters: Cut pork tenderloin into uniform 1-inch cubes for even cooking and consistent texture.
- Sauce Coating Technique: When adding the sauce, fold gently to ensure each pork cube is evenly and generously coated.
- Serving Suggestion: Serve immediately over steamed rice to preserve the crispy texture of the pork and enjoy the dish at its absolute best. Pro Tip: For an extra flavor boost, consider marinating the pork cubes in a light soy sauce mixture for 30 minutes before cooking to enhance the depth of flavor.
Nutrition Facts
Calories: 323kcal
Carbohydrates: g
Protein: 21g
Fat: g
Saturated Fat: g
Cholesterol: 55mg
