Crispy pork and peppers in the glossy takeout-red sauce, over rice

$6.09/servingat the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• pork tenderloin400 g
• jasmine rice1 cup
• bell pepper1 ea
• pineapple (or canned chunks)1 cup chunks
• sweet and sour sauce3/4 cup
• corn starch1/2 cup
• egg1 ea
• yellow onionhalf an onion

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep

• •Meanwhile, cut the pork tenderloin into 1 inch cubes.
• •Cut the bell pepper into 1 inch squares.
• •Cut half of the onion into 1 inch chunks and separate the layers.
• •Cut the pineapple into 1 inch chunks until you have about 1 cup.

3Crisp the pork

• •Season the pork with salt and pepper.
• •Beat the egg in one bowl and spread the corn starch in another.
• •Dip each cube in egg, then roll in the corn starch until coated.
• •Heat 1/4 inch of oil in a large pan over medium-high heat until it shimmers.
• •Fry the pork 6 to 8 minutes, turning the pieces, until golden, crisp and cooked through.
• •Drain on a rack or paper towel.

4Sauce it

• •Pour off all but 1 tbsp of the oil and return the pan to high heat.
• •Add the bell pepper and onion and stir-fry 2 minutes until crisp-tender.
• •Add the pineapple and the sweet and sour sauce and bring to a bubble.
• •Toss the crispy pork through the sauce until every piece is glossy.

5Plate

• •Spoon the rice into two bowls.
• •Top with the sweet and sour pork and serve hot.