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Sweet Sour Pork Recipe
|Boneless pork||1 Pound|
|Cornstarch||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Homemade chicken broth||1 1⁄4 Cup (20 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|Green pepper||1 Large, diced|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Teaspoon|
Serving size: Complete recipe
Calories 2352 Calories from Fat 1059
% Daily Value*
Total Fat 119 g183.1%
Saturated Fat 25 g124.8%
Trans Fat 0.3 g
Cholesterol 501.7 mg
Sodium 1664.3 mg69.3%
Total Carbohydrates 204 g68.1%
Dietary Fiber 6.5 g26%
Sugars 109.3 g
Protein 111 g221.9%
Vitamin A 232.5% Vitamin C 250.8%
Calcium 12% Iron 36.3%
*Based on a 2000 Calorie diet
In a bowl combine egg, the 1/4 cup cornstarch, flour, 1/4 cup of the chicken broth, and 1/2 teaspoon salt; beat till smooth.
Dip pork cubes in batter.
Fry in deep hot oil (365°) for 5 to 6 minutes or till golden.
Drain; keep warm.
In skillet cook green pepper, carrot, and garlic in the 2 tablespoons oil till vegetables are tender but not brown.
Stir in remaining 1 cup chicken broth, sugar, vinegar, and soy sauce.
Bring to boiling; boil rapidly 1 minute.
Slowly blend 1/4 cup cold water into the 2 tablespoons cornstarch.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in pork cubes.