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Easy Sweet and Sour Pork

 

The right balance of flavor. The pork was sweet, sour, and full of flavour. I added pineapple chunks, both green and red bell peppers to the dish. The dish looked so colourful and tasted delicious. The combination was perfect.
203

Yield

4

servings

Prep

45

min

Cook

30

min

Ready

80

min

Trans-fat Free
 

Ingredients

Part 1
1 ½ pounds pork shoulder
lean
3/16 cups soy sauce, tamari
3/16 cups sherry
*
1 x salt
*
2 tablespoons vegetable oil
Part 2
½ cup sugar
white
½ cup white vinegar
1 ½ tablespoons cornstarch
dissolved in
¼ cup water
¼ cup pineapple juice
3 tablespoons tomato soup
Suggested embellishments
¼ cup pineapple chunks
few pieces of raw carrot, sliced or shredded
½ each green bell peppers
shredded
1 each tomatoes
cut into wedges
½ cup pickles, sweet
sweet, mixed
*

Directions

PART 1: 1.

Cut pork into 1/2x½x inch rectangles.

Marinate in mixture of salt, soya sauce and sherry for at least half an hour.

While meat is marinating, prepare Part 2.

Add 2 tablespoons oil to wok and heat up to smoking point.

Take a slotted spoon and use it to lift pork pieces from marinate, place in wok and brown meat on all sides.

Lower heat slightly to medium high and continue to cook meat for a full 15 minutes, using turner to stir pieces occasionally.

At end of cooking time, place meat in serving dish.

Pour sauce from Part 2 over it.

PART 2:

Place white sugar and vinegar in a small 1 quart pot.

Boil together until sugar is dissolved.

Stir up corn starch in ¼ cup water.

Add to vinegar-sugar boil.

Stir solution, lower heat to medium low, add pineapple juice and tomato soup.

Boil solution 15 to 20 minutes, until it turns from milky red to a clear reddish yellow.

Add suggested embellishments.

You can use all of them or some of them.

Cook 2 minutes.

Serve over Part 1.

NOTE: Pork spare ribs cut into 1½ inch lengths may be used in place of pork butt.

However, spare ribs have more fat than fresh ham or pork butt, so use 1 tablespoon less oil in stir-frying ribs or else discard fat which accumulates in wok when ribs are finished cooking.

Also Part 2 (sans embellishments) can be made in a larger quantity and store in a covered plastic container in refrigerator for 2 to 3 weeks.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 59745% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 870mg 36%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 4%
Sugars g
Protein 89g
Vitamin A 8% Vitamin C 44%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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