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Chinese Sweet-and-Sour Pork |
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Serves: 4 Print this RecipePrep Time: 40 minutes - Yield: 4 servings 1 1/3 cups uncooked regular long-grain white rice 2 2/3 cups water 1/4 cup cornstarch 2 tablespoons all-purpose flour 1 teaspoon sugar 1/4 teaspoon baking soda 3 tablespoons water 1 egg, beaten 1/2 pound boneless pork loin chops, cut into 2x1/2x1/4-inch pieces Oil for frying 3 tablespoons brown sugar 2 tablespoons cornstarch 1/2 teaspoon chicken bouillon 1/2 cup water 3 tablespoons rice vinegar 2 tablespoons ketchup 2 teaspoons soy sauce 1 (20-ounce) can pineapple chunks in unsweetened juice, drained, reserving 3 tablespoons liquid 1 garlic clove, minced 1 green bell peppers, cut into 3/4-inch pieces 1. Cook rice in 2 2/3 cups water as directed on package. 2. Meanwhile, in medium bowl, combine 1/4 cup cornstarch, flour, sugar, baking soda, 3 tablespoons water and egg; mix well. Add pork; stir until well blended. 3. In deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375°F. Fry battered pork pieces, 1/4 of total amount at a time, for 2 to 3 minutes or until golden brown and no longer pink in center, turning once. Drain on paper towels. Reserve 1 tablespoon oil from deep fryer. 4. In small saucepan, combine brown sugar, 2 tablespoons cornstarch, bouillon, 1/2 cup water, vinegar, ketchup, soy sauce and reserved 3 tablespoons pineapple liquid; blend well. Cook over medium-high heat until bubbly and thickened, stirring constantly. Keep warm. 5. Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add garlic and bell pepper; cook and stir 2 to 3 minutes or until pepper is crisp-tender. Stir in pineapple chunks, pork and sauce. Cook until thoroughly heated. Serve immediately over rice. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 640 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 4 g 20% * Cholesterol: 85 mg 28% * Sodium: 510 mg 21% * Total Carbohydrate: 86 g 29% * Dietary Fiber: 2 g 8% * Sugars: 25 g * Protein: 19 g * Vitamin A: 6% * Vitamin C: 35% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 2 1/2 Starch, 3 Fruit, 1 1/2 Medium-Fat Meat, 3 Fat or 5 1/2 Carbohydrate, 1 1/2 Medium-Fat Meat, 3 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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