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Sweet-And-Pungent Pork Recipe
|Egg||1 , beaten|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Boneless pork||1 Pound, cut into half inch cube|
|Vegetable oil||1 Cup (16 tbs) (For Frying)|
|Canned pineapple chunks||20 Ounce, undrained|
|Green pepper||1 Large, cut into strips|
|Vinegar||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Tomatoes||2 Medium, peeled, cut into wedges|
|Soy sauce||2 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs) (For Serving)|
Calories 719 Calories from Fat 383
% Daily Value*
Total Fat 43 g66.6%
Saturated Fat 7.2 g36.2%
Trans Fat 0 g
Cholesterol 72.3 mg24.1%
Sodium 557.1 mg23.2%
Total Carbohydrates 65 g21.7%
Dietary Fiber 2.3 g9.3%
Sugars 33.1 g
Protein 18 g36.8%
Vitamin A 9.9% Vitamin C 50.5%
Calcium 4.6% Iron 13.3%
*Based on a 2000 Calorie diet
Add pork, stirring to coat.
Heat 1 inch of oil in a large skillet to 375Â°, add pork, and fry 6 minutes.
Drain on paper towels.
Drain pineapple, reserving juice.
Add enough water to juice to make 1 cup.
Combine pineapple, pineapple juice mixture, green pepper, vinegar, sugar, and molasses in a saucepan, bring to a boil.
Boil 1 minute, stirring gently.
Dissolve cornstarch in 1/4 cup water, add to saucepan.
Cook over medium heat for 1 minute, stirring constantly, until thickened.
Stir in tomatoes, soy sauce, and pork, cook, uncovered, for 5 minutes.
Serve over rice.