Sweet and Sour Pork with Pineapple

1. 1 Pork tenderloinpack 500 g ≈ $5.00 170 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 70 g
3. 3 Canned pineapplepack 565 g ≈ $2.50 80 g
4. 4 Bell peppers≈ $6.00 per kg 90 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Starch 12 g
7. 7 Ketchup 25 g
8. 8 Rice vinegar 12 ml
9. 9 Honey 12 g
10. 10 Soy sauce 18 ml
11. 11 Sunflower oil 10 ml
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 140 ml water, add 1 g salt, and cook covered for 15 minutes. Remove from the heat and let stand for 5 minutes.

2. Cut the pork¹ into 2–3 cm cubes, season with 1 g salt, and coat in starch.

3. Mix the ketchup, rice vinegar, honey, soy sauce, and 50 ml water.

4. Heat the oil in a skillet, then fry the pork¹ for 6–7 minutes until browned and almost cooked through.

5. Add the chopped onion⁵ and bell⁴ pepper, and fry for 4 minutes until the vegetables soften slightly.

6. Add the pineapple and sauce, and simmer for 3–4 minutes until the sauce is glossy and thick. Serve with the rice.