Sweet & Sour Pork Bowl Recipe

Lunch Bowl Specials

1. 1

   Marinate the pork

   In a large bowl, toss the pork tenderloin cubes with soy sauce, Shaoxing wine (or dry sherry), and white pepper. Let rest 15 minutes to absorb flavor.

2. 2

   Coat pork with cornstarch

   Remove pork from the marinade and toss in cornstarch until each piece is evenly coated. Shake off excess.

3. 3

   Fry the pork

   Heat 2 tablespoons of vegetable oil in a wok or skillet over medium-high heat. Fry the coated pork in batches until golden and cooked through. Transfer to a rack or plate lined with paper towels.

4. 4

   Make the sweet-sour sauce

   In a bowl, whisk together pineapple juice, ketchup, rice vinegar, brown sugar, and hoisin sauce (if using). Set aside.

5. 5

   Sauté aromatics

   In the same pan, add a little more oil if needed and sauté minced garlic and ginger until fragrant, about 30 seconds.

6. 6

   Cook vegetables

   Add onion and red bell pepper; stir-fry until they are tender-crisp, about 2–3 minutes.

7. 7

   Finish the sauce with pineapple

   Pour the prepared sauce into the pan and simmer until slightly thickened, then stir in the pineapple chunks.

8. 8

   Return pork to pan

   Add the crispy pork back to the sauce and toss to coat. Cook for another 1–2 minutes to rewarm.

9. 9

   Assemble bowls

   Place a cup of warm cooked jasmine rice in each bowl. Top with the saucy pork mixture.

10. 10

    Garnish and serve

    Garnish with sliced green onions and sesame seeds. Adjust with salt and pepper to taste and serve immediately.