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Sweet And Sour Pork Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Lean boneless pork||1 Pound|
|Canned pineapple chunks||20 Ounce (1 Can)|
|White vinegar||2 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Carrots||3 , cut into thin diagonal slices|
|Green pepper||To Taste, seeded, cored and cut into 1-inch pieces|
|Packed brown sugar||3 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2427 Calories from Fat 991
% Daily Value*
Total Fat 111 g170.5%
Saturated Fat 28.3 g141.4%
Trans Fat 0 g
Cholesterol 272.2 mg
Sodium 2518.5 mg104.9%
Total Carbohydrates 254 g84.6%
Dietary Fiber 12.2 g48.8%
Sugars 112.9 g
Protein 103 g206.3%
Vitamin A 612% Vitamin C 21.6%
Calcium 32.5% Iron 57%
*Based on a 2000 Calorie diet
Blend in cold water.
Stir to coat.
Drain pineapple chunks, reserving juice.
Set aside pineapple chunks.
Blend reserved pineapple juice, vinegar and cornstarch in small bowl.
Heat 1 inch Oil in Dutch oven to 375 °F.
Remove half the pork from batter with slotted spoon; add to Oil.
Fry 3 to 5 minutes, or until golden brown.
Drain on paper towels.
Repeat with remaining pork.
Pour off all but 1 tablespoon drippings from Dutch oven.
Stir-fry over moderate heat 2 to 3 minutes, or until tender-crisp.
Add green pepper.
Stir-fry 2 to 3 minutes longer.
Add pineapple juice mixture, pineapple chunks and brown sugar.
Heat to boiling, stirring constantly.
Cook and stir until mixture is clear and thickened.
Stir in pork.
Cook about 3 minutes, or until hot.