Black Pepper and Vinegar Pork Stir Fry
Crispy vinegar pork stir fry is coated in a thick, silky sauce, black pepper and loaded with juicy vegetables for a tasty 30-minute meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs pork loin ((2-3 cutlets))
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1/4 tsp white pepper
- 1 medium white onion (sliced thin)
- 1 red bell pepper (seeded and sliced thin)
- 1 green bell pepper (seeded and sliced thin)
- 1/2 cup vegetable oil ((for frying))
- 1/4 cup cornstarch
- 1 tbsp cracked black pepper
- 1/2 cup roasted peanuts
- 1/2 cup chicken stock
- 1/3 cup white vinegar
- 1 tbsp soy sauce
- 1 tbsp cornstarch
Instructions
- 1
Slice each pork loin cutlet into 1/4-inch strips and then cut each strip into 3 pieces lengthwise. Add pork to a bowl and add the soy sauce, sugar, white pepper. Toss to mix and let marinate while chopping vegetables.
- 2
Toss the pork in 1/4 cup cornstarch and make sure each strip is coated.
- 3
Heat the oil in a wok over medium-high heat. Working in batches, stir fry the pork until crispy and brown, several minutes per batch. Set aside on paper towel lined plate.
- 4
Mix together the sauce ingredients and set aside.
- 5
Add the vegetables to the wok and stir fry 2-3 minutes over high heat. Add the cooked pork and mix well. Stir to mix the sauce mixture and add to wok. Quickly stir fry to coat all, sauce will thicken. Add the black pepper and peanuts and stir to mix through.
- 6
Season with salt if needed and serve with steamed rice.