Sweet Sour Pork with Cashews
Indulge in the vibrant flavors of Sweet Sour Pork with Cashews, a beloved fusion of crispy fried pork, colorful bell peppers, and tangy-sweet pineapple coated in a luscious homemade sauce. This dish combines the perfect balance of sweetness and tanginess with crunchy textures, thanks to the addition of toasted cashews. The tender pork is coated in golden perfection, while the sauce—crafted with ketchup, vinegar, soy sauce, and brown sugar—provides an irresistible glaze. Quick to prepare in just under an hour, this satisfying recipe is ideal for a weeknight dinner or a weekend feast. Serve it over a bed of steamed rice or noodles for a mouthwatering meal that's both comforting and refreshing. Don't miss out on this Asian-inspired classic for the perfect mix of flavor and texture!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 0.5 cup cornstarch
- 1 cup vegetable oil (for frying)
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 cup pineapple chunks, canned (drained)
- 0.5 cup unsalted cashews
- 0.25 cup ketchup
- 0.25 cup vinegar (white or rice vinegar)
- 3 tbsp brown sugar
- 1 tbsp soy sauce
- 0.25 cup water
- 2 cloves garlic
- 1 tsp ginger
- 1 tbsp cornstarch (for sauce)
- 2 tbsp water (for slurry)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Trim the pork tenderloin and cut it into bite-sized pieces. Season with salt and black pepper.
Place 0.5 cup of cornstarch in a shallow dish. Coat each piece of pork in the cornstarch, shaking off any excess.
Heat 1 cup of vegetable oil in a large skillet or wok over medium-high heat. Fry the pork pieces in batches until golden and crispy, about 3-4 minutes per side. Remove and drain on a paper towel-lined plate.
Slice the red and green bell peppers into bite-sized strips. Cut the onion into chunks. Mince the garlic and grate the ginger.
In a small bowl, prepare the sauce by whisking together ketchup, vinegar, brown sugar, soy sauce, and water.
In another small bowl, create a cornstarch slurry by mixing 1 tbsp of cornstarch with 2 tbsp of water. Set aside.
Heat 1 tbsp of vegetable oil in a clean skillet or wok over medium heat. Add the garlic and ginger, and cook for 30 seconds until fragrant.
Add the red and green bell peppers, onion, and pineapple chunks to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Pour the sauce mixture into the skillet and bring it to a simmer. Gradually add the cornstarch slurry, stirring constantly, until the sauce thickens (about 1 minute).
Return the fried pork to the skillet and toss to coat evenly with the sauce.
Add the unsalted cashews and stir to combine.
Serve immediately over steamed rice or noodles.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 24.7 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
