Sweet and sour pork stir fry
Binging with Babish · ♥ 11.1K likes · 382.5K views · 12 min video
Read about tenderloin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pork tenderloin
- 1 tbsp vegetable oil
- 1 tbsp dark soy sauce
- 1 tbsp cornstarch
Velvet the pork: whisk the vegetable oil, dark soy sauce and cornstarch, toss with the bite-sized pork, cover and refrigerate 30 to 60 minutes.
- ⅓ cup white vinegar
- 1 tbsp light soy sauce
- ⅓ cup white sugar
- 1 tsp Worcestershire
- 1 tsp oyster sauce
- ¼ cup ketchup
- ¼ cup pineapple juice
- ½ inch fresh ginger
- 1 cloves garlic
Whisk the white vinegar, light soy sauce, sugar, Worcestershire, oyster sauce, ketchup, pineapple juice, grated ginger and grated garlic together.
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
Get a wok ripping hot with a tablespoon of vegetable oil, add the pork and sear until it picks up colour in under 30 seconds.
- ½ cup chopped onion
- ½ cup red and green bell pepper
Add the chopped onion and bell pepper and keep everything moving until it picks up colour.
- ½ cup chopped pineapple
Add the chopped pineapple and the uncornstarched half of the sauce, stir and cook about 30 seconds.
- water
Add as much of the cornstarch slurry as needed for thickness, thinning with a splash of water if it goes too far.
- steamed white rice
- scallions
- sesame seeds
Serve over steamed white rice with thinly sliced scallions and sesame seeds.