Rich Sweet And Sour Pork Recipe


Main Ingredient


 Fat1 Tablespoon
 Lean pork shoulder1 Pound, cut into 0.5-inch cubes
 Salt To Taste
 Black pepper powder To Taste
 Bouillon/Chicken broth1 Cup (16 tbs)
 Green peppers2 Medium, cut into 1-inch pieces
 Onion1 , cut into strips
 Canned pineapple chunks1⁄2 Pound (Half Of 1 Pound 1 Can)
 Cornstarch3 Tablespoon
 Pineapple syrup1⁄2 Cup (8 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Vinegar1⁄4 Cup (4 tbs)
 Soy sauce2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1524 Calories from Fat 435

% Daily Value*

Total Fat 48 g74%

Saturated Fat 15.9 g79.6%

Trans Fat 0 g

Cholesterol 316.7 mg

Sodium 1634.4 mg68.1%

Total Carbohydrates 175 g58.2%

Dietary Fiber 13.1 g52.3%

Sugars 109.9 g

Protein 95 g190.3%

Vitamin A 27.4% Vitamin C 493.7%

Calcium 15.9% Iron 46.3%

*Based on a 2000 Calorie diet


Heat a small amount of fat in pan; thoroughly brown cubed pork.
Add salt and black pepper to taste.
Add bouillon and cover.
Cook over low heat 20 minutes.
Add green pepper, onion and pineapple cubes.
Cover and cook 10 minutes.
Blend cornstarch with pineapple syrup; add to mixture with sugar, vinegar and soy sauce.
Stir constantly, until thickened.
Cook 5 minutes longer.
If necessary, add additional salt and black pepper.
Serve with steamed rice.
May be made ahead of time and reheated