Sweet-And-Pungent Pork Recipe
Ingredients
| Egg | 1 , beaten | |
| All purpose flour | 2⁄3 Cup (10.67 tbs) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| 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) | |
| Molasses | 2 Tablespoon | |
| Cornstarch | 3 Tablespoon | |
| Tomatoes | 2 Medium, peeled, cut into wedges | |
| Soy sauce | 2 Teaspoon | |
| Hot cooked rice | 1 Cup (16 tbs) (For Serving) |
Nutrition Facts
Serving size
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
Directions
Add pork, stirring to coat.
Heat 1 inch of oil in a large skillet to 375°, 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.
Chef
