Tropical Sweet and Sour Pork

Name: Tropical Sweet and Sour Pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb pork tenderloin, cut into 1-inch cubes; 1 cup pineapple chunks; 1/2 cup coconut milk; 1/4 cup rice vinegar; 1/4 cup brown sugar; 2 tbsp soy sauce; 1 tbsp cornstarch; 1/2 cup red bell pepper, diced; 1/2 cup green bell pepper, diced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1/4 cup green onions, chopped; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp vegetable oil

🕒 Prep: 15 min

🔥 Cook: 20 min

🍽 Serves: 4

★★★★★

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Get ready to bring a tropical twist to your table with this Tropical Sweet and Sour Pork. It's the perfect blend of savory, sweet, and tangy flavors all wrapped up in one delicious dish. Whether you're craving something different for dinner or just love a good flavor adventure, this recipe is a keeper.

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Ingredients for Tropical Sweet and Sour Pork

Pork tenderloin is a lean, tender cut that cooks quickly and absorbs flavors beautifully. Pineapple chunks provide natural sweetness and a bit of acidity to balance the dish. Coconut milk adds a creamy texture and subtle richness. Rice vinegar is used for its mild and slightly sweet tanginess, which complements the other ingredients. Brown sugar lends a deeper sweetness that harmonizes with the savory elements. Soy sauce contributes a salty, umami flavor that ties everything together. Red and green bell peppers add color and freshness, while garlic and ginger bring warmth and depth. Finally, a touch of green onions on top adds a fresh, oniony zing.

Tips & Tricks

For extra tenderness, marinate the pork in a little soy sauce and cornstarch for 15 minutes before cooking.
If you like a bit of heat, add some sliced chili peppers or a dash of hot sauce.
Use fresh pineapple if you can — it makes a big difference in taste!

Serving Suggestions

This dish pairs wonderfully with steamed jasmine rice or coconut rice to soak up the delicious sauce. For a bit of crunch, serve it with a side of stir-fried green beans or a simple cucumber salad dressed with lime and cilantro.

Frequently Asked Questions

Can I use a different cut of pork?: Yes, you can use pork shoulder or loin, but adjust the cooking time as they may take longer to become tender.
Is there a substitute for coconut milk?: If you're not a fan of coconut milk, you can use heavy cream or even a dairy-free alternative like almond milk, though it will change the flavor slightly.
Can this dish be made ahead of time?: Yes, you can make it a day in advance. The flavors will deepen overnight. Just reheat gently on the stove before serving.

Tropical Sweet and Sour Pork Recipe Walkthrough

Start by combining cornstarch, salt, and black pepper in a bowl. Toss in the pork cubes, ensuring they're evenly coated. This will help create a nice crust. Heat up some vegetable oil in a large pan over medium-high heat and add the pork. Cook until they're browned all over, which should take about 5-7 minutes. Once they're done, remove them from the pan and set them aside for a bit.

Next, in the same pan, add the minced garlic and ginger. Sauté them for about a minute until they're fragrant — this is where the magic starts. Toss in the red and green bell peppers, giving them a good stir. You'll want to cook these until they're slightly tender, which should be about 3-4 minutes.

Now, it's time to add in the pineapple chunks, soy sauce, rice vinegar, and brown sugar. Stir everything together and bring it to a gentle simmer. This is where the flavors start to meld beautifully. Add the pork back into the pan, making sure each piece gets a good coating of the sauce. Let it cook for another 3-4 minutes to soak up all the goodness.

Lower the heat and stir in the coconut milk. Let it simmer for a couple of minutes. This will give the sauce a creamy, luscious texture. Finally, sprinkle the chopped green onions on top just before serving for that fresh pop of flavor.

Why You'll Love This Recipe

A delightful mix of tropical flavors with a savory base.
Perfect for a quick weeknight meal or a special weekend dinner.
Balanced sweetness from pineapple and brown sugar, with a hint of tang from rice vinegar.
The coconut milk adds a creamy twist that sets it apart from traditional sweet and sour dishes.

Ingredients

1 lb pork tenderloin, cut into 1-inch cubes

1 cup pineapple chunks

1/2 cup coconut milk

1/4 cup rice vinegar

1/4 cup brown sugar

2 tbsp soy sauce

1 tbsp cornstarch

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

2 cloves garlic, minced

1 tbsp ginger, minced

1/4 cup green onions, chopped

1/2 tsp salt

1/4 tsp black pepper

2 tbsp vegetable oil

Step-by-step Instructions

1. In a bowl, combine cornstarch, salt, and black pepper. Add pork cubes and toss to coat evenly.

2. Heat vegetable oil in a large pan over medium-high heat. Add pork and cook until browned, about 5-7 minutes. Remove and set aside.

3. In the same pan, add garlic and ginger, sautéing for 1 minute until fragrant.

4. Add red and green bell peppers, stir-frying until slightly tender, about 3-4 minutes.

5. Stir in pineapple chunks, soy sauce, rice vinegar, and brown sugar. Bring to a simmer.

6. Return pork to the pan, stirring to coat with the sauce. Cook for another 3-4 minutes.

7. Reduce heat to low, add coconut milk, and stir to combine. Simmer for 2 minutes.

8. Garnish with green onions before serving.

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