Sweet And Sour Pork With Cucumber Recipe


MethodMain Ingredient


 Soy sauce1⁄4 Cup (4 tbs)
 Dry sherry1 1⁄2 Tablespoon
 Sugar2 Teaspoon
 Egg yolk1
 Boneless lean pork2 Pound, cut into 1-inch pieces
 Cornstarch10 Tablespoon, divided
 Vegetable oil3 1⁄6 Cup (50.67 tbs), divided (3 Cups Plus 3 Tablespoons)
 Canned pineapple chunks in syrup20 Ounce (1 Can)
 White distilled vinegar1⁄4 Cup (4 tbs)
 Tomato sauce3 Tablespoon
 Water1 Cup (16 tbs)
 Yellow onion1 Large, thinly sliced
 Green onions8 , diagonally cut into 1-inch pieces
 Bell pepper1 , chopped (Red Or Green)
 Mushrooms4 Ounce, cut into quarters
 Celery stalks2 , diagonally cut into 1/2-inch slices
 Cucumber1 Medium, seeded and cut into 1/4 inch wide

Nutrition Facts

Serving size: Complete recipe

Calories 8688 Calories from Fat 6648

% Daily Value*

Total Fat 751 g1155.4%

Saturated Fat 109.2 g546.2%

Trans Fat 0 g

Cholesterol 801.9 mg

Sodium 4403.1 mg183.5%

Total Carbohydrates 300 g100.1%

Dietary Fiber 26.8 g107%

Sugars 95.9 g

Protein 204 g407.6%

Vitamin A 125.1% Vitamin C 729.4%

Calcium 23.2% Iron 94.9%

*Based on a 2000 Calorie diet


For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
Add pork; mix to coat well.
Cover and refrigerate 1 hour, stirring occasionally.
Drain pork, reserving marinade.
Place 8 tablespoons of the cornstarch into large bowl.
Add pork pieces; toss to coat well.
Heat 3 cups of the oil in wok or large skillet over high heat to 375°F Add 1/2 of pork pieces until brown, about 5 minutes.
Drain on paper towels.
Repeat with remaining pork.
Drain pineapple, reserving syrup.
Combine the syrup, reserved soy sauce marinade, vinegar and tomato sauce in small bowl.
Blend remaining 2 tablespoons cornstarch and the water in another small bowl.
Heat remaining 3 tablespoons oil in wok over high heat.
Add all vegetables and stir-fry 3 minutes.
Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
Add pork and pineapple; stir-fry until heated through.