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Cantonese Sweet and Sour Pork Recipe
|Pineapple chunks||20 Ounce (1 Can)|
|Cider vinegar||1 Cup (16 tbs)|
|Fructose||1⁄4 Cup (4 tbs)|
|Ginger root||2 Teaspoon, grated|
|Cayenne pepper||1 Dash|
|Lemon juice||1 Tablespoon|
|Pork roast||4 Cup (64 tbs), cubed|
|Mushrooms||1⁄4 Pound, sliced|
|Green bell pepper||To Taste|
|Onion||1 Medium, thinly sliced|
|Water chestnuts||6 Ounce (1 Can)|
|Long rice||4 Cup (64 tbs), cooked|
Calories 722 Calories from Fat 177
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 6.8 g33.9%
Trans Fat 0 g
Cholesterol 85.2 mg
Sodium 88.9 mg3.7%
Total Carbohydrates 103 g34.5%
Dietary Fiber 2 g8.2%
Sugars 17.7 g
Protein 29 g57.5%
Vitamin A 0.5% Vitamin C 20.7%
Calcium 6.5% Iron 13.9%
*Based on a 2000 Calorie diet
1) To a large saucepan, drain and pour the juice from the pineapple chunks. Keep aside the pineapple chunks to add later.
2) To this juice, add the cornstarch.
3) Stir well to dissolve the cornstarch completely.
4) To the dissolved cornstarch in the pan, add the cider vinegar, fructose and grated ginger root.
5) Cook over medium heat, stirring continuously, until the sauce thickens.
6) Remove the pan from heat.
7) Now, add the cayenne pepper, lemon juice, pineapple and pork.
8) Mix thoroughly. Let stand for 1 hour.
9) After an hour, add the mushrooms, bell pepper, onion and water chestnuts.
10) Over medium heat, cook until the vegetables turn just crisp tender.
11) For each serving, top 1/2 cup cooked rice with 1 serving of this sauce.