Sweet and Sour Pork Fillet
Another traditional Chinese meal is Sweet and Sour Pork Fillet, which is particularly popular among ladies and children. The pork is frequently coated in starch before being cooked in a pot of boiling ketchup. As a result, the Sweet and Sour Fillet has a sweet and sour flavor, and the juicy pork coated in crispy crust gives you a unique tongue sensation.
Ingredients
- 1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
- salt and ground black pepper
- ⅓ cup ketchup
- ⅓ cup seasoned rice vinegar
- 1 (8 ounce) can pineapple chunks, drained with juice reserved
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 teaspoons hot chili sauce
- 1 teaspoon soy sauce
- 1 pinch red pepper flakes
- 1 tablespoon vegetable oil
- 1 teaspoon butter
- ¼ cup chopped green onion (white part only)
- 2 tablespoons chopped green onion tops
Instructions
- Tenderloin should be cut into four pieces. Place between two pieces of plastic wrap in a single layer and pound with a meat mallet until each is approximately 1-inch thick. Season with salt and black pepper to taste.
- In a mixing bowl, combine ketchup, rice vinegar, pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes. Remove from the equation.
- In a skillet, heat the vegetable oil over high heat. Reduce heat to medium-low and add the meat to the pan. Cook for 5 to 6 minutes per side, or until both sides are browned and cooked through. Place on a platter to cool.
- Return the skillet to a medium heat setting. In a heated pan, melt the butter. Stir in pineapple pieces after the butter has melted and begun to brown. 3 to 4 minutes, stirring occasionally, until pineapple is golden brown.
- 1/4 cup green onion and the ketchup combination (white parts). Reduce heat to low and cook for 5 minutes, or until garlic and onion have softened.
- Return the meat to the skillet and cook, turning constantly, until cooked through. 2 tablespoons green onion tops for garnish
