Tomato Cantonese Pork
Experience the vibrant flavors of Cantonese cuisine with this mouthwatering Tomato Cantonese Pork recipe, a perfect harmony of tender pork loin stir-fried with fresh tomatoes, green bell peppers, and onions. The dish is elevated by a tangy-sweet sauce made with soy sauce, oyster sauce, and ketchup, balanced with a hint of garlic and white pepper. Quick and easy to prepare, this 35-minute recipe brings a delightful mix of textures and bold flavors to your plate. Serve it hot with steamed rice for a comforting and satisfying meal that captures the essence of traditional Cantonese cooking. Perfect for weeknight dinners or when you're craving Asian-inspired flavors!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 500 grams pork loin
- 3 medium fresh tomatoes
- 1 medium green bell pepper
- 1 medium yellow onion
- 3 large garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 120 milliliters water
- 3 tablespoons vegetable oil
- 0.25 teaspoon white pepper
- 0.5 teaspoon salt
Instructions
Slice the pork loin into thin bite-sized strips. Season with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of white pepper. Mix well and let marinate for 10 minutes.
Cut the tomatoes into wedges, slice the green bell pepper into strips, and chop the onion into small pieces. Mince the garlic.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, ketchup, oyster sauce, sugar, and water to prepare the sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated pork and stir-fry until just cooked through. Remove the pork from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of oil. Add the minced garlic and stir-fry until fragrant.
Add the chopped onion and green bell pepper to the pan. Stir-fry for 2 minutes until the vegetables start to soften.
Add the tomato wedges and cook for another 2 minutes, gently stirring to avoid overcooking the tomatoes.
Return the cooked pork to the pan. Pour the prepared sauce over the mixture and stir well to combine.
Mix the remaining 1 teaspoon of cornstarch with a small splash of water to create a slurry. Add the slurry to the pan and cook until the sauce thickens.
Taste and adjust seasoning with additional salt or sugar if needed. Serve hot with steamed rice.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.3 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 953 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.
