Sweet And Sour Pork With Candied Ginger Recipe
Ingredients
| Pork butt | 3 Pound, cut into cubes | |
| Soy sauce | 4 Teaspoon | |
| Accent seasoning | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Garlic salt | 1 Dash | |
| Eggs | 2 | |
| Flour | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 4 Tablespoon | |
| Oil | 5 Tablespoon | |
| Vinegar | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Pineapple chunks | 6 Ounce (1 Small Can) | |
| Green pepper | 1 , chopped | |
| Chopped candied ginger | 2 Tablespoon | |
| Ripe tomatoes | 2 , cubed |
Nutrition Facts
Serving size: Complete recipe
Calories 4698 Calories from Fat 2127
% Daily Value*
Total Fat 238 g365.7%
Saturated Fat 66.4 g331.8%
Trans Fat 1.4 g
Cholesterol 1266.7 mg422.2%
Sodium 3504.5 mg146%
Total Carbohydrates 385 g128.4%
Dietary Fiber 8 g32%
Sugars 266.4 g
Protein 258 g515.8%
Vitamin A 61.8% Vitamin C 286.2%
Calcium 32.8% Iron 110.5%
*Based on a 2000 Calorie diet
Directions
Make a batter of eggs, flour and 2 tablespoons cornstarch; beat until smooth.
Pour over pork, mixing well.
Mixture will be thick and sticky.
Heat oil in skillet; fry pork until well browned on all sides.
Drain off fat.
Bake in 350 degree oven until well done.
Combine pineapple syrup, vinegar, sugar and remaining soy sauce; heat to boiling.
Thicken with remaining cornstarch mixed with water to form a paste.
Add pineapple, green pepper and ginger.
When ready to serve, add tomatoes.
Pour over hot drained pork.
Chef
