Prep 30 mins
Cook 16 mins
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.
- 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
- 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.
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 Ginger and Lemon Pork and Chicken). 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).
This is one of those recipes that when you read the list of ingredients you know that the flavors would be wonderful, and I was not disappointed. This was delicious! The only thing I did differently was to sprinkle the meat with garlic powder and black pepper before coating in cornstarch. Thanks for posting!