Sweet and Sour Pork

🔥 Prep

• Cut the 400g pork into bite-sized cubes and pat dry with paper towels.
• Cut 1 cup pineapple into 2.5 cm chunks.
• Cut 1 cup bell pepper into similar‑sized strips or dice.
• Measure out 3 tbsp vinegar, 2 tbsp sugar, and 2 tbsp cornstarch into a small bowl and whisk together to form the sweet‑and‑sour sauce.
• (Optional) Lightly season the pork cubes with a pinch of salt and pepper.

🔥 Cook

• 1. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat.
• 2. Add the pork cubes and sear for 4–5 minutes, stirring occasionally, until golden brown on all sides.
• 3. Remove the pork from the pan and set aside on a plate.
• 4. Add another 1 tbsp oil if needed, then add the bell pepper and pineapple; stir‑fry for 2–3 minutes over medium-high heat until just tender‑crisp.
• 5. Push the vegetables to the side, pour the prepared vinegar‑sugar‑cornstarch mixture into the center, and cook for 30 seconds, stirring constantly, until the sauce begins to bubble.
• 6. Return the pork to the pan, toss to coat everything evenly in the sauce, and cook for 2–3 minutes over medium heat until the sauce thickens and becomes glossy.
• 7. Taste and adjust seasoning with a pinch of salt if needed.
• 8. Remove from heat and let the dish rest for 1 minute before serving.

🔥 Serve

• Transfer the sweet and sour pork to a warm serving bowl or platter.
• Garnish with sliced green onions or a sprinkle of sesame seeds, if desired.
• Serve hot alongside steamed jasmine rice or fried rice.
• Pair with a simple cucumber salad or stir‑fried bok choy for a complete meal.