Recipe by TXOLDHAM
We like this recipe because the pork is not battered and deep fried. Uses a light coating of cornstarch and lightly stir-fried in a little oil.
Top Review by I'mPat
I did make changes but more to the quantities and added some fresh chilli to the recipe (DS's carer for Saturday gave us a bag of mixed fresh chillies - originally planned on makeing recipe #185971). I doubled the meat (but used half chicken and half pork) and I only had a small can of pineapple (just over 10 ounces - DH not big on the pineapple flavour in sweet and sour) and only half a green and red capsicum (bell pepper) as that was all I had and bugger forgot the sesame seeds. We really enjoyed and the DH has requested to try again but using just chicken. Thank you TXOLDHAM for a recipe that we will try again (even with some minor changes).
- 1 1⁄2 lbs pork tenderloin, cubed
- 1⁄4 cup cornstarch
- 3 tablespoons dark sesame oil, divided
- 1 (20 ounce) can pineapple tidbits
- 2 tablespoons light soy sauce
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 green onions, chopped
- 1⁄2 cup hoisin sauce
- 1 tablespoon chili-garlic sauce
- hot cooked rice
- 1 tablespoon sesame seeds, toasted
Directions See How It's Made
- Dredge pork in cornstarch. Heat 2 tablespoons oil in wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from wok or skillet and set aside.
- Drain pineapple tidbits, reserving 1/4 cup juice. Add reserved juice and soy sauce to wok, stirring to loosen browned particles.
- Add remaining 1 tablespoon sesame oil to wok and stir-fry pineapple, bell peppers and green onions 5 minutes or until peppers are tender (careful to not over-cook).
- Stir together hoisin sauce and garlic-chili sauce and add to wok. Add pork and stir-fry 5 minutes.
- Serve over rice and sprinkle with toasted sesame seeds.