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Sweet And Sour Pork Recipe
|Unsweetened pineapple juice||1⁄2 Cup (8 tbs)|
|Rice vinegar/Cider vinegar||2 Teaspoon|
|Light soy sauce||1⁄2 Teaspoon|
|Hot pepper oil||1 Dash|
|Ground ginger||1 Dash|
|Ground allspice||1 Dash|
|Cornstarch||1 Teaspoon, dissolved in 2 tablespoons of water|
|Vegetable oil spray||1|
|Pork loin||12 Ounce, cut into 1/4 inch-thick strips|
|Minced onions/Scallions||1 Tablespoon|
|Sliced green bell pepper||1⁄4 Cup (4 tbs)|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 782 Calories from Fat 276
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 9.7 g48.7%
Trans Fat 0.2 g
Cholesterol 217.7 mg
Sodium 400.4 mg16.7%
Total Carbohydrates 44 g14.8%
Dietary Fiber 2.2 g8.6%
Sugars 14.8 g
Protein 74 g148.9%
Vitamin A 22.4% Vitamin C 120.2%
Calcium 7.6% Iron 20.1%
*Based on a 2000 Calorie diet
When mixture is hot, stir in dissolved cornstarch.
Cook over medium heat, stirring constantly, until sauce comes just to a boil and begins to thicken.
Cover and remove from heat.
Spray a nonstick skillet with vegetable oil.
Add pork and saute until no longer pink.
Remove from skillet and set aside.
Sprinkle onion-leek combination, sliced bell peppers and onions over bottom of skillet.
Place cooked pork over vegetables and sprinkle with parsley and black pepper.
Cook 4 to 5 minutes, add sauce and serve.