Dairy-Free Sweet and Sour Pork

Ingredients

• 1 lb Pork tenderloin
• 0.5 cup Cornstarch
• 1 cup Vegetable oil
• 1 cup Pineapple chunks
• 1 large Bell peppers
• 1 medium Onion
• 0.5 cup Ketchup
• 0.25 cup Rice vinegar
• 0.25 cup Sugar
• 1 tbsp Soy sauce
• 2 cloves Garlic

Instructions

1. 1Cut the 1 lb of pork tenderloin into 1-inch bite-sized pieces. Place the pieces in a bowl and add the 0.5 cup of cornstarch, tossing until each piece is evenly coated.
2. 2Heat the 1 cup of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated pork pieces in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until the pork is golden brown and crispy. Use a slotted spoon to remove the pork from the pot and place it on a plate lined with paper towels to drain. Repeat with any remaining pork.
3. 3While the pork is draining, prepare the vegetables. Cut the 1 large bell pepper into 1-inch pieces. Cut the 1 medium onion into 1-inch pieces. Mince the 2 cloves of garlic.
4. 4In the same pot used for frying the pork (after carefully pouring out most of the oil, leaving about 1 tablespoon), reduce the heat to medium. Add the cut bell peppers and onion pieces. Stir-fry for 3-4 minutes until they are slightly softened but still have a slight crispness.
5. 5Add the minced garlic to the pot and stir-fry for 30 seconds until fragrant. Pour in the 0.5 cup of ketchup, 0.25 cup of rice vinegar, 0.25 cup of sugar, and 1 tbsp of soy sauce. Add the 1 cup of pineapple chunks. Stir everything together and bring the sauce to a simmer. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6Add the fried pork pieces back into the pot with the sauce. Toss gently to coat all the pork pieces evenly with the sweet and sour sauce. Cook for 1 minute to heat the pork through.
7. 7Serve the dairy-free sweet and sour pork immediately.

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