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Sweet-and-Sour Pork Recipe
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Pork tenderloin||1 Pound|
|Peanut oil/Salad oil||2 Tablespoon|
|Green pepper||1 Large|
|Pineapple chunks||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Diced tomatoes||1 Cup (16 tbs)|
Calories 1040 Calories from Fat 613
% Daily Value*
Total Fat 69 g106.4%
Saturated Fat 11.1 g55.6%
Trans Fat 0.1 g
Cholesterol 239.4 mg
Sodium 455.5 mg19%
Total Carbohydrates 68 g22.7%
Dietary Fiber 2.5 g9.8%
Sugars 45.3 g
Protein 39 g77.8%
Vitamin A 17.8% Vitamin C 139.9%
Calcium 5.2% Iron 20%
*Based on a 2000 Calorie diet
Cool a few minutes.
Combine cornstarch with water and 1/2 teaspoon salt, and stir into warm mixture.
Set aside until needed.
Beat flour, eggs, milk and 1/2 teaspoon salt together, to make batter.
Dip meat cubes in batter, and fry in oil 1 inch deep preheated to 350 Ã‚Â°F.
5Ã¢â‚¬â€8 minutes until golden brown.
Heat 2 tablespoons oil in large skillet.
Add pork, green pep-per, pineapple and garlic; cook together, stirring gently, 5 minutes.
Add pineapple-juice sauce, and blend.
Cover pan, and cook over low heat until thickened, about 5 minutes.
Fold in tomatoes, being careful not to crush; cook 3 minutes.
Serves 3 generously.