Why You’ll Love this Hawaiian Pork Recipe
If you’re looking for a dish that bursts with flavor and brings a taste of the islands to your table, you’ll love this Hawaiian Pork recipe. The blend of sweet and savory flavors makes every bite a delight.
I can’t get enough of the tender pork, perfectly coated in that luscious sweet-sour sauce. Plus, the vibrant colors from the bell peppers and peas make it visually appealing.
Whether it’s a family dinner or a gathering with friends, this dish always impresses. Trust me, once you try it, you’ll want to make it a regular on your menu!
Ingredients of Hawaiian Pork
When it comes to whipping up a delicious dish, having the right ingredients is key. And let me tell you, this Hawaiian Pork recipe is no exception. It’s packed with flavors that dance together—think sweet, tangy, and just a hint of savory goodness.
You’ll want to have everything ready to go before you start cooking because, trust me, once you get a whiff of that sweet-sour sauce, you’ll be keen to dive right in. So, let’s gather up what you need for this tropical delight.
Here’s what you’ll need for the Hawaiian Pork:
- 1/2 cup cider vinegar
- 1/2 cup firmly packed brown sugar
- 1/2 cup catsup
- 1/4 cup cornstarch (plus extra for coating the pork)
- 1/4 cup unsweetened pineapple juice
- 2 tablespoons soy sauce
- 2 lbs lean boneless pork (shoulder, butt, or tenderloin), trimmed of excess fat and cut into 3/4 inch cubes
- 1 egg, beaten
- 6 tablespoons salad oil
- 1 small green bell pepper, seeded and cut into 1-inch squares
- 1 small red bell pepper, seeded and cut into 1-inch squares
- 1 small onion, cut into wedges, layers separated
- 1/4 lb snow peas or sugar snap peas, ends and strings removed
Now, as you’re gathering your ingredients, keep in mind that freshness matters. If you can, opt for fresh bell peppers and snap peas because they’ll add that perfect crunch and vibrant color to your dish.
And don’t be shy about experimenting with the vegetables. If you have other favorites hanging out in your fridge, like broccoli or carrots, they could easily step into the spotlight. Just remember, the more colorful your dish, the more inviting it looks.
How to Make Hawaiian Pork
Alright, let’s plunge into making that mouthwatering Hawaiian Pork you’ve been dreaming about. First things first, we need to whip up that sweet-sour sauce, which is like the magic glue that holds everything together. Grab your 1/2 cup of cider vinegar, 1/2 cup of firmly packed brown sugar, 1/2 cup of catsup, 1/4 cup of cornstarch (yes, you’ll need some for the sauce and some for coating the pork), 1/4 cup of unsweetened pineapple juice, and 2 tablespoons of soy sauce.
In a bowl, stir these ingredients together until they’re well combined and smooth. You can set this aside for now, but I promise, it’s going to bring a delightful zing to your dish.
Now, on to the pork. Take those 2 lbs of lean boneless pork, which you’ve cut into 3/4 inch cubes. Get your 1 egg and beat it in a separate bowl. Dip each pork cube into the egg, letting any excess drip off, and then roll it in cornstarch. This step is essential because it creates a lovely crispy coating when we fry it. You might feel like a bit of a mess at this point, but hey, that’s part of the fun of cooking, right?
Next, heat up your wok or frying pan over high heat and add 2 tablespoons of salad oil. Once it’s sizzling, toss in half of the pork cubes and stir-fry them for about 5 to 7 minutes until they’re beautifully browned. Remove them from the pan and repeat with the rest of the pork, adding more oil as needed.
Once all the pork is cooked, add the remaining oil to the wok, then toss in your vibrant bell peppers (the small green and red ones), and onion wedges. Stir-fry these for about 2 minutes until they’re tender-crisp. Now, throw in those snow peas or sugar snap peas for a pop of color and crunch.
Finally, stir that sweet-sour sauce you made earlier into the wok, and watch it bubble and thicken. Add the pork back into the mix, stir gently until everything is heated through, and there you have it—your Hawaiian Pork is ready to serve!
I don’t know about you, but just writing this makes me want to dig in! You’ll want to pair this dish with some rice or perhaps a nice salad to balance out the sweetness. Bon appétit!
Hawaiian Pork Substitutions & Variations
While the classic Hawaiian Pork recipe is a delight on its own, there are plenty of substitutions and variations you can explore to make it your own.
For instance, you can swap lean pork for chicken or tofu if you prefer a lighter option. Experimenting with different vegetables like broccoli or carrots can add a unique twist, too.
If you want a spicier kick, toss in some chili flakes or use sriracha in the sauce. You might also try adding coconut milk for creaminess.
The possibilities are endless, so don’t hesitate to get creative and tailor this dish to your taste!
What to Serve with Hawaiian Pork
If you’re wondering what to serve with Hawaiian Pork, consider pairing it with fragrant jasmine rice or coconut rice to soak up the delicious sweet-sour sauce.
I love adding a fresh side salad with a citrus vinaigrette for a invigorating contrast. Grilled pineapple is another great option, enhancing the tropical flavors.
You might also enjoy serving it alongside steamed broccoli or sautéed green beans for a vibrant touch. For something more indulgent, a scoop of creamy coleslaw can balance the dish perfectly.
These sides not only complement the pork but also create a colorful and appealing meal on your table.
Additional Tips & Notes
To enhance your Hawaiian Pork experience, consider marinating the pork in the sweet-sour sauce for a few hours or overnight before cooking; this not only deepens the flavors but also tenderizes the meat.
For an extra kick, add a splash of hot sauce to the marinade. If you’re short on time, you can skip marinating, but the flavor won’t be quite as rich.
Don’t forget to serve it over rice to soak up that delicious sauce. Leftovers can be stored in an airtight container for a couple of days, making for a quick and tasty meal later on!