Cerdo Agridulce (sweet And Sour Pork)

Cerdo Agridulce, or Sweet and Sour Pork, is a popular dish in Latin American Chinese cuisine. This dish combines the flavors of sweet and sour with tender pieces of pork, creating a delicious and satisfying meal.

Cerdo Agridulce (sweet And Sour Pork)

Ingredients

  • 1 pound pork loin, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup vegetable oil
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 cup pineapple chunks
  • 1/2 cup ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  1. In a bowl, coat the pork pieces with cornstarch, then dip them in the beaten eggs.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Fry the pork until golden brown and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, add the bell peppers and pineapple. Cook for 2-3 minutes until slightly softened.
  4. In a small bowl, mix together the ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger. Pour the sauce into the skillet with the vegetables.
  5. Add the cooked pork back into the skillet and stir to coat everything with the sauce.
  6. Pour in the cornstarch slurry and stir until the sauce thickens.
  7. Serve the Cerdo Agridulce hot over steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320
Carbohydrates
25g
Protein
20g
Fat
15g

Supplies

Large skillet Bowl Small bowl

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Cerdo Agridulce is best served hot over steamed rice, accompanied by a side of stir-fried vegetables.

Tips & tricks

For an extra kick of flavor, add a sprinkle of red pepper flakes or a drizzle of hot sauce to the dish before serving.

Cost

$15