Sweet & Sour Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 Lbs. of 3/4 inch cubed lean pork3 Tbsp. sesame or peanut oil1.5 cups chicken boullion broth5 cherry tomatoes, halved4.5 Tbsp chopped onions6 pineapple rings cut into eighths (reserve juice)4 Tbsp corn starch3/8 cup sugar2/8 cup vinegar3 Tbsp low sodium soy sauce3/4 cup pineapple syrup or juice reserved from canSalt & Papper to taste4 cups hot cooked white or Jasmine rice
Sprinkle pork with salt and pepper to taste. Heat sesame or peanut oil in large skillet, add pork and cook until browned and almost crispy on the outside.
Add boullion broth to cooked pork and cook on low, covered, for 20 mins. Meanwhile, in a separate bowl, blend cornstarch with sugar, vinegar, soy sauce and pineapple syrup/juice, and set aside.
Add onions and pineapple to skillet, cook 10 minutes. Add the tomatoes. Next, add the corn starch mixture and stir until thick -cooking 5 to 10 minutes more. Serve on top of hot cooked white or Jasmine rice.
Make 6-8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BKBISHOP.
Add boullion broth to cooked pork and cook on low, covered, for 20 mins. Meanwhile, in a separate bowl, blend cornstarch with sugar, vinegar, soy sauce and pineapple syrup/juice, and set aside.
Add onions and pineapple to skillet, cook 10 minutes. Add the tomatoes. Next, add the corn starch mixture and stir until thick -cooking 5 to 10 minutes more. Serve on top of hot cooked white or Jasmine rice.
Make 6-8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BKBISHOP.
Nutritional Info Amount Per Serving
- Calories: 431.5
- Total Fat: 17.2 g
- Cholesterol: 90.5 mg
- Sodium: 732.3 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 1.2 g
- Protein: 36.6 g
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