Sweet-And-Sour Pork Recipe
Ingredients
| Pork | 1 1⁄2 Pound | |
| Vegetable oil | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Vinegar | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Pepper | 1 Dash | |
| Canned pineapple tidbits | 14 Ounce (1 Can Of 14 Ounces) | |
| Cornstarch | 3 Tablespoon | |
| Small carrot | 1 Cup (16 tbs), partially cooked (Whole) | |
| Green bell pepper | 1 Small, slivered | |
| Onion | 1⁄2 Small, sliced into rings |
Nutrition Facts
Serving size: Complete recipe
Calories 2120 Calories from Fat 512
% Daily Value*
Total Fat 57 g88.3%
Saturated Fat 10.9 g54.7%
Trans Fat 0.1 g
Cholesterol 449 mg149.7%
Sodium 1365.2 mg56.9%
Total Carbohydrates 238 g79.3%
Dietary Fiber 13.5 g54.2%
Sugars 175.5 g
Protein 153 g305.4%
Vitamin A 807.4% Vitamin C 131.7%
Calcium 15.4% Iron 49.6%
*Based on a 2000 Calorie diet
Directions
Heat the vegetable oil in a skillet over medium heat.
Brown the pork in the hot oil, stirring constantly; drain.
Stir in the water; simmer for 10 minutes.
Combine the vinegar, sugar, soy sauce and pepper in a bowl and stir until sugar is dissolved.
Add the vinegar mixture to the pork.
Simmer for 10 to 15 minutes or until pork is fork-tender.
Drain the pineapple, reserving the juice.
Combine 1/2 to 2/3 cup pineapple juice and cornstarch in a small bowl and blend.
Add to the meat mixture.
Cook until thickened, stirring constantly.
Stir in the carrots, green pepper and onion; cook until vegetables are tender-crisp.
Stir in the pineapple.
Chef
