Sweet and Pungent Pork Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Cooked pork3 1⁄2 Cup (56 tbs), cut into 3/4-inch cubes
 Soy sauce1 Tablespoon
 Egg1 , slightly beaten
 Oil2 Cup (32 tbs) (For frying)
 Cornstarch1⁄2 Cup (8 tbs)
 Onion1 Large, chopped
 Green pepper1 Large, halved, seeded, cut into strips
 Carrots3 , pared, thinly sliced
 Vegetable oil1 Tablespoon
 Cornstarch1 Tablespoon
 Water1 Cup (16 tbs)
 Vinegar5 Tablespoon
 Light brown sugar1⁄4 Cup (4 tbs) (firmly packed)
 Instant chicken broth1 Teaspoon
 Pineapple tidbits1 Can (10 oz)

Nutrition Facts

Serving size

Calories 1122 Calories from Fat 828

% Daily Value*

Total Fat 93 g143.7%

Saturated Fat 15.5 g77.4%

Trans Fat 0 g

Cholesterol 108.9 mg

Sodium 838.1 mg34.9%

Total Carbohydrates 46 g15.2%

Dietary Fiber 2.8 g11.3%

Sugars 22.4 g

Protein 28 g56.3%

Vitamin A 105.2% Vitamin C 60%

Calcium 3.3% Iron 3.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a medium bowl, add pork and soy sauce. Mix well and let rest for 30 minutes at room temperature. Add in the egg and mix thoroughly.
2) In a skillet, pour oil to a 1-inch depth. The temperature must read 375°F.
3) In a plastic bag, add 1/2 cup cornstarch and pork cubes. Shake the bag well to coat the meat well.

MAKING
4) Into the skillet, add in the pork, a third at a time. Saute for 3 minutes or until it turns golden brown and crisp. With a slotted spoon, drain the pork onto a paper towel. Keep warm.
5) In a skillet, heat oil. Saute the onions, green pepper and carrots for 2 to 3 minutes or until the vegetables become crispy and tender.
6) In 2 tablespoons of water, mix 1 tablespoon cornstarch. Add in the remaining water, vinegar, sugar and chicken broth into the skillet. Let it come to boil. Turn down the heat and simmer for 5 minutes. Add in the pinepapple tidbits along with the cornstarch mixture. When it boils, cover and cook for a 1 minute.

SERVING
7) Add in the sweet and pungent sauce with the pork when just ready to serve.
8) Serve alongside steamed rice and soy sauce.
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