Crispy, golden-brown pieces of pork tossed in a vibrant, tangy sweet and sour sauce with colorful bell peppers, onions, and pineapple. A beloved Chinese-American takeout classic you can easily make at home.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
729cal
23gprotein
59gcarbs
44g
Ingredients
454 g pork shoulder (cut into 1-inch cubes, pork loin also works)
Sweet, juicy pineapple slices grilled to perfection with a warm cinnamon-sugar glaze. This simple recipe is the ultimate summer side dish for barbecues or a fantastic dessert served with vanilla ice cream.
A quintessential American comfort dish, these vibrant bell peppers are filled with a savory blend of seasoned ground beef, fluffy rice, and rich tomato sauce. Baked to tender perfection and crowned with a layer of gooey, melted cheese, they offer a complete and satisfying meal in one delicious package.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Sweet and Sour Pork, Grilled Pineapple, Stuffed Bell Peppers and Steamed Basmati Rice
Tangy sweet and sour pork with pineapple & peppers, served with rice – a flavorful, kid-approved, energy-giving meal!
This chinese_american dish is perfect for dinner. With 3402.97 calories and 143.83g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.33 cup rice vinegar
0.33 cup granulated sugar
1 green bell pepper (medium, cut into 1-inch pieces)
1 yellow onion (medium, cut into 1-inch pieces)
1 cup canned pineapple chunks (drained)
2 garlic cloves (minced)
1 inch fresh ginger (peeled and minced)
3 cups vegetable oil (for deep frying)
Instructions
1
Marinate the Pork
In a medium bowl, combine the pork cubes, 1 tbsp soy sauce, Shaoxing wine, salt, and white pepper.
Mix well and set aside to marinate for at least 15-20 minutes at room temperature.
2
Prepare Sauce and Vegetables
While the pork marinates, prepare the sauce. In a small bowl, whisk together the ketchup, rice vinegar, granulated sugar, and the remaining 1 tbsp of soy sauce.
In a separate tiny bowl, mix 1 tbsp of cornstarch with 2 tbsp of water to create a slurry. Set both aside.
Ensure all your vegetables are chopped and ready for the stir-fry.
3
Make Batter and Coat Pork
In a large bowl, whisk together 8 tbsp (1/2 cup) cornstarch, all-purpose flour, the large egg, and 4 tbsp (1/4 cup) water until a smooth, thick batter forms.
Add the marinated pork to the batter and toss until every piece is thoroughly coated.
4
First Fry
Heat 3 cups of vegetable oil in a wok or deep pot over medium-high heat until it reaches 350°F (175°C).
Using tongs, carefully add the battered pork pieces one by one, ensuring not to overcrowd the wok.
Fry in batches for 3-4 minutes until the coating is set and light golden. Remove with a slotted spoon and place on a wire rack to drain.
5
Second Fry for Extra Crispiness
Once all the pork has been fried once, increase the oil temperature to 375°F (190°C).
Return the pork to the hot oil in batches and fry for another 1-2 minutes until deep golden brown and exceptionally crispy.
Remove and drain on the wire rack again.
6
Stir-fry and Assemble
Carefully drain most of the hot oil from the wok, leaving about 2 tbsp for stir-frying.
Place the wok over high heat. Add the minced garlic and ginger and stir-fry for 20-30 seconds until fragrant.
Add the onion and bell pepper pieces and stir-fry for 2-3 minutes until tender-crisp.
7
Finish the Sauce and Serve
Pour the prepared sweet and sour sauce mixture into the wok and bring to a boil.
Give the cornstarch slurry a quick stir and pour it in, stirring constantly until the sauce thickens, about 30-60 seconds.
Add the pineapple chunks and the double-fried crispy pork.
Toss everything quickly for about 30 seconds to coat evenly. Serve immediately with steamed rice.
125cal
0gprotein
18gcarbs
6gfat
Ingredients
1 large pineapple (Should be ripe and fragrant)
2 tbsp unsalted butter (Melted)
0.25 cup brown sugar (Lightly packed)
1 tsp ground cinnamon
0.125 tsp salt (A small pinch)
1 tsp vegetable oil (For greasing the grill)
Instructions
1
Prepare the Pineapple
Lay the pineapple on its side and slice off the top crown and the bottom base, creating two flat ends.
Stand the pineapple upright on a cutting board. Carefully slice downwards to remove the tough outer skin, following the curve of the fruit.
Use the tip of a small knife to remove any remaining brown 'eyes'.
Lay the pineapple back on its side and cut it into 8 rings, each about 3/4-inch thick.
Using a small round cookie cutter or a paring knife, carefully remove the tough, fibrous core from the center of each slice.
2
Make the Glaze and Preheat Grill
In a small bowl, whisk together the melted unsalted butter, packed brown sugar, ground cinnamon, and salt until well combined and the sugar begins to dissolve.
Preheat your outdoor grill or indoor grill pan to medium-high heat, approximately 400°F (200°C).
Lightly oil the grill grates with vegetable oil using a paper towel and tongs to prevent sticking.
3
Grill the Pineapple Slices
Using a pastry brush, generously coat one side of each pineapple ring with the cinnamon-sugar glaze.
Place the pineapple slices on the hot grill, glaze-side down.
Grill for 3-4 minutes, or until deep grill marks appear and the sugar is caramelized. Do not move them while they cook on the first side.
While the first side is grilling, brush the top-facing side of the pineapple slices with the remaining glaze.
Flip the slices carefully with tongs and grill for another 3-4 minutes until the second side is also caramelized and the pineapple is heated through and tender.
4
Serve and Enjoy
Remove the grilled pineapple from the grill and transfer to a platter.
Serve immediately while warm. It is excellent on its own, as a side for grilled meats like chicken or pork, or as a dessert with a scoop of vanilla ice cream or coconut sorbet.
4 pcs Bell Pepper (large, any color (red, yellow, or orange recommended for sweetness))
454 g Ground Beef (80/20 or 85/15 lean)
2 tbsp Olive Oil
1 pc Yellow Onion (medium, finely chopped)
3 cloves Garlic (minced)
1.5 cup Cooked White Rice (or use brown rice)
411 g Canned Diced Tomatoes (one 14.5 oz can, undrained)
240 ml Tomato Sauce (one 8 oz can or 1 cup)
1 tbsp Worcestershire Sauce
2 tsp Italian Seasoning
1 tsp Salt
0.5 tsp Black Pepper (freshly ground)
1 cup Shredded Cheddar Cheese (or a Mexican cheese blend)
120 ml Water (for the baking dish (1/2 cup))
Instructions
1
Prepare Peppers and Oven
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers. Remove and discard the seeds and white membranes. If a pepper is wobbly, slice a very thin layer off the bottom to create a stable base.
Arrange the peppers upright in a baking dish that fits them snugly.
2
Cook the Beef and Aromatics
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the chopped onion to the skillet and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
3
Create the Filling
Stir the cooked rice, diced tomatoes (with their juice), tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper into the skillet with the beef.
Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning if needed.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
