Prep 15 mins
Cook 40 mins
I cobbled this together from a couple of recipes for sweet and sour pork I found here on food.com. I served it with rice, which I made with a smashed garlic clove and a slice of fresh ginger in the pot.
- 29.58 ml vegetable oil, divided
- 1 small onion, minced
- 1 garlic clove, minced fine
- 4.92 ml grated gingerroot
- 1 jalapeno, seeds and ribs removed and minced fine
- 1 red bell pepper, chopped
- 566.99 g can pineapple chunks in juice, drained and juice reserved
- 453.59 g pork tenderloin, cleaned of fat and silverskin and cut into 1-inch cubes
- black pepper
- 14.79 ml all-purpose flour
- 396.89 g can light coconut milk
- 4.92 ml thai roasted red chili paste
- Heat 1 tbsp oil in a medium skillet. When it shimmers, add onion and a pinch of salt. Sweat until onion softens, stirring occasionally, about 4 minutes.
- Add garlic and ginger and stir until fragrant, 30-60 seconds. Add jalapeno, red pepper and pineapple chunks. Stir and let cook until pepper begins to soften, about 4 minutes. Transfer to a bowl.
- Sprinkle pork with salt, black pepper and flour. Heat remaining 1 tbsp oil in empty skillet. When it shimmers, add pork and cook until brown, about 3 minutes on each side.
- Return pineapple mixture to pan. Add reserved pineapple juice, coconut milk and chili paste. Stir well. Bring to a boil, reduce to a simmer, cover, and cook until pork is done, about 15 minutes. Serve hot over steamed white rice.