Sweet and Sour Pork

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 284.9

Total Fat: 4.3 g
Cholesterol: 44.2 mg
Sodium: 178.2 mg
Total Carbs: 47.6 g
Dietary Fiber: 2.3 g
Protein: 18.2 g

View full nutritional breakdown of Sweet and Sour Pork calories by ingredient

Introduction

A great way to use up leftover roast pork. Serve over brown or white cooked rice. A great way to use up leftover roast pork. Serve over brown or white cooked rice.

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 4

Ingredients

*Pork, fresh, loin, top loin (roasts), boneless, separable lean only, cooked, roasted, 8 oz

*Chunk Pineapple, canned in Unsweetened Pineapple Juice, 2 cup Water, tap, 1 cup (8 fl oz)

Brown Sugar, .25 cup, packed

Cornstarch 2 tbsp.

Cider Vinegar, .25 cup

*Kikkoman Lite Soy Sauce, 1 tbsp

Peppers, sweet, red, raw, sliced, 1 cup

Green Peppers (bell peppers), 1 cup, strips

Onions, raw, .5 medium (2-1/2" dia)

Directions

Drain 1 can pineapple tidbits, reserving juice. In a glass or ceramic casserole, combine 1/4 c. brown sugar with 2 tbsp. cornstarch. Stir in 1/4 c. cider vinegar, 1 tbsp. soy sauce and the reserved pineapple juice and enough water to make 2 c. liquid. Heat in microwave, stirring occasionally, until thickened. Add red and green peppers, cut into thin strips and 1 medium onion, thinly sliced and then return to the micro-wave and heat through until the vegetables are crisp tender. Add the reserved pineapple chunks or tidbits along with 2 c. leftover pork roast that has been diced. Heat through and serve over rice. Makes 4 1 cup servings. Calculations do not include rice.

Number of Servings: 4

Recipe submitted by SparkPeople user MIMIMAMA8.