Salt and Pepper Pork with Peppers
- 26 mintotal time
- $1.62£1.71a serving
- 302264calories
- 2932 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crisp air-fried strips of pork tossed with charred peppers, onion, garlic and green onion.
Ingredients
Serves 4.
- 1 lb pork tenderloin, cut into thin strips
- 1 large egg
- 2 bell peppers, 1 red and 1 green
- 1 yellow onion
- 4 garlic cloves
- ½ bunch green onions
- 4 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sugar
- 2 tbsp vegetable oil
Contains: egg. Always read the labels if you cook for someone with an allergy.
Method
- Preheat the air fryer to 400°F. Beat the eggs in a bowl. Mix the cornstarch, salt, black pepper and sugar in a second bowl.
- Dip the pork strips in the egg, then toss in the seasoned coating to coat. Wash your hands, board and knife after handling the raw pork.
- Brush or spray the coated pork with 1 tablespoon of the vegetable oil. Air fry in two batches, in a single layer, for 6–7 minutes each, shaking halfway, until golden, crisp and cooked to at least 145°F. For anyone pregnant, cook until no pink remains (160°F). Keep the first batch warm and let the pork rest for 3 minutes.
- While the pork cooks, slice the bell peppers, yellow onion and green onions and finely chop the garlic. Heat the rest of the oil in a large frying pan or wok on high heat. Stir-fry the pepper and onion for 4 minutes until charred at the edges, then add the garlic and the sliced green onions for 1 minute.
- Add the crisp pork to the pan and toss for 30 seconds to coat it in the garlic and peppers. Serve straight away.
Leftovers: Best eaten straight away while crisp; leftovers keep in the fridge for 1 day and should be reheated until piping hot.
Ingredients
Serves 4.
- 500 g pork fillet (tenderloin), cut into thin strips
- 1 egg
- 2 peppers (red, yellow or green), 1 red and 1 green
- 1 onion
- 4 garlic cloves
- ½ bunch spring onions
- 4 tbsp cornflour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sugar
- 2 tbsp vegetable oil
Contains: egg. Always read the labels if you cook for someone with an allergy.
Method
- Preheat the air fryer to 200°C. Beat the eggs in a bowl. Mix the cornflour, salt, black pepper and sugar in a second bowl.
- Dip the pork strips in the egg, then toss in the seasoned coating to coat. Wash your hands, board and knife after handling the raw pork.
- Brush or spray the coated pork with 1 tablespoon of the vegetable oil. Air fry in two batches, in a single layer, for 6–7 minutes each, shaking halfway, until golden, crisp and cooked to at least 63°C. For anyone pregnant, cook until no pink remains (71°C). Keep the first batch warm and let the pork rest for 3 minutes.
- While the pork cooks, slice the peppers, onion and spring onions and finely chop the garlic. Heat the rest of the oil in a large frying pan or wok on high heat. Stir-fry the pepper and onion for 4 minutes until charred at the edges, then add the garlic and the sliced spring onions for 1 minute.
- Add the crisp pork to the pan and toss for 30 seconds to coat it in the garlic and peppers. Serve straight away.
Leftovers: Best eaten straight away while crisp; leftovers keep in the fridge for 1 day and should be reheated until piping hot.
Nutrition per serving
| Calories | 302 |
|---|---|
| Protein | 29 g |
| Carbohydrate | 17 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sodium | 381 mg |
| Calories | 264 |
|---|---|
| Protein | 32 g |
| Carbohydrate | 15 g |
| Fat | 9 g |
| Fibre | 3 g |
| Sodium | 370 mg |
Worked out from the ingredients, 267 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.62 a serving in the US (range $1.24–$2.15) and £1.71 in the UK (range £1.31–£2.26). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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