Sweet And Sour Pork With Peppers Recipe


Health IndexHealthyCuisine
Interest Group


 Green bell pepper7 , rinsed seeded and diced
 Red bell pepper1 , rinsed seeded and diced
 Chopped onions2
 Oil2 Tablespoon
 Sugar4 Tablespoon
 Vinegar2 Tablespoon
 Nuoc mam3 Tablespoon
 Boneless pork shoulder1 1⁄2 Pound, cut into strips
 Salt To Taste
 Pepper To Taste
 Garlic powder1⁄2 Teaspoon
 Tomato paste2 Tablespoon
 Pineapple1 3⁄4 Pound, cut into cubes

Nutrition Facts

Serving size: Complete recipe

Calories 2574 Calories from Fat 1054

% Daily Value*

Total Fat 118 g181.1%

Saturated Fat 34.4 g171.8%

Trans Fat 0.8 g

Cholesterol 421.9 mg

Sodium 4371.4 mg182.1%

Total Carbohydrates 256 g85.2%

Dietary Fiber 37.8 g151.2%

Sugars 186.2 g

Protein 140 g280.3%

Vitamin A 176.5% Vitamin C 2354.5%

Calcium 42.4% Iron 88.6%

*Based on a 2000 Calorie diet


Put the bell peppers and onions into a casserole.
Pour over the oil.
Microwave, uncovered, on HIGH for 6 minutes.
Put the sugar in a bowl with 3 tablespoons (2 tablespoons) of water.
Microwave on HIGH for 5 minutes, or until the liquid turns light brown.
Carefully add the vinegar and nuoc-mam, avoiding splashing the inside of the oven.
Microwave on HIGH for 1 minute.
Season the meat strips lightly with salt and pepper and add to the casserole.
Add the garlic powder and tomato paste (puree) and pour over the caramel liquid.
Stir thoroughly.
Cover and microwave on MEDIUM-HIGH for 10 minutes, stirring midway through the cooking time.
Add the pineapple cubes to the casserole, stir well, cover and microwave for a further 5 minutes on MEDIUM-HIGH.