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Sweet & Sour Pork Spareribs Recipe
|Pork sparerib/Pork tenderloin||2 1⁄2 Pound (1 Piece Of 1 Kilogram)|
|Vegetable||2 Ounce (50 Gram)|
|Green pepper||1 Large|
|Canned pineapple chunks||12 Ounce (1 Tin Of 350 Gram)|
|Soft brown sugar||3 Ounce (75 Gram)|
|Soy sauce||1 Tablespoon|
Calories 1024 Calories from Fat 605
% Daily Value*
Total Fat 67 g103.5%
Saturated Fat 25.3 g126.7%
Trans Fat 0 g
Cholesterol 220 mg
Sodium 567.6 mg23.6%
Total Carbohydrates 53 g17.7%
Dietary Fiber 3.9 g15.5%
Sugars 35.8 g
Protein 50 g99.5%
Vitamin A 17.8% Vitamin C 75.5%
Calcium 13.4% Iron 17.3%
*Based on a 2000 Calorie diet
1. Slice off pork rind and remove fat and sinew.
2. Cut the meat into cubes, removing and discarding bones if any.
3. Peel and slice the onions thinly.
4. Deseed green pepper and cut into thin strips.
5. Drain pineapple chunks, reserving the juice.
6. Measure out 1/2 pint (3 dl) of juice adding water if required.
7. In a large skillet or casserole, heat Â½ the fat.
8. When hot, add pork and brown evenly on all sides.
9. Remove meat to a plate and keep aside.
10. Melt remaining fat.
11. Add and sautÃ© vegetables then cover and cook for about 10 minutes until soft and brown, stirring frequently.
12. Drain excess fat from skillet and return pork, stirring to mix with vegetables.
13. Pour in pineapple juice, vinegar and soy sauce and stir in pineapple pieces, sugar and salt.
14. Heat to boiling, then reduce the heat and cover the pan.
15. Simmer for about 1 hour, or until the pork is tender.
16. Blend the cornflour with a little water until smooth.
17. Heat the pork and add a little of the hot liquid to the cornstarch mixture.
18. Stir and then pour into skillet.
19. Heat, stirring until the sauce has thickened.
20. Serve stew hot over boiled rice.