|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This sweet and sour pork makes a delicious meal with hot cooked rice. This is a flavorful sweet and sour pork the family will love.
The pork cubes are deep fried and then combined with a delicious sweet and sour sauce and vegetables. It's a classic sweet and sour recipe with peppers and pineapple chunks. I like to use red and green or multicolored peppers in the dish.
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup water
- 1-1 1/2 pounds pork shoulder (cut into small cubes, about 1/2-inch)
- 1 8-ounce can pineapple chunks in juice (drained, juice reserved)
- 1 bell pepper (cut into squares, red or green or both)
- 1/2 cup cider vinegar
- 1/4 cup packed light brown sugar
- 1 tablespoon molasses
- 2 tablespoons cornstarch (mixed with 4 tablespoons cold water until smooth)
Heat about 1 inch of oil in a deep frying pan to about 370 F. Mix the egg, flour, salt, and 1/4 cup water. Dip pork cubes into the batter and drop into the hot oil.Fry until golden brown. Remove and drain on paper towels.
In a medium saucepan, combine the pineapple, green pepper, vinegar, and brown sugar. Add water to the reserved pineapple juice to make 3/4 cup. Add to the pineapple mixture, along with the 1 tablespoon molasses. Bring to a boil over medium heat, stirring constantly.
Pour the cornstarch and water mixture into the sauce mixture and continue cooking, stirring, until thickened.
Stir in the pork and bring back to the boil.
Serve hot with rice.
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