Baked Sweet and Sour Pork
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 447.2
- Total Fat: 26.8 g
- Cholesterol: 114.4 mg
- Sodium: 615.5 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 1.5 g
- Protein: 26.4 g
View full nutritional breakdown of Baked Sweet and Sour Pork calories by ingredient
Introduction
Sweet and Sour Pork: still crispy, but not deep fried! Served with onions, peppers and celery over brown rice. Sweet and Sour Pork: still crispy, but not deep fried! Served with onions, peppers and celery over brown rice.Number of Servings: 10
Ingredients
-
2 lb pork roast
1 egg
1/4 cup soy sauce, divided
1/3 cup sugar, divided
1/4 cup corn starch
1 Tbs canola oil
1 onion
1 green bell pepper
4 stalks celery
1/3 cup cider vinegar
2/3 cup water
1/2 tsp salt
1 Tbs ketchup
1 can crushed pineapple
2 cups brown rice, dry
Directions
Cube pork roast, trimming fat, in 1" cubes.
Combine 1 egg, 1 tsp sugar and 1 tsp soy sauce in a small bowl. Roll pork cubes in the egg mixture to coat.
In another bowl, pour in 1/4 cup corn starch. Roll each cube lightly in the corn starch. Place on a sprayed cookie sheet or baking dish.
Bake at 350 for 25 minutes.
While your pork is baking, start cooking the rice. Steam 2 cups of brown rice with 4 cups of water.
Heat the canola oil in a pan. Half and then quarter the onion and bell pepper. Cut the celery stalks into 1" pieces. Saute in the canola oil. Cover to let it steam and use less oil. Stir occasionally.
In a saucepan, combine remaining sugar, water, cider vinegar, salt and ketchup. Bring to a boil, then reduce heat to medium low. Add the can of crushed pineapple and let simmer until pork is done.
When ready to serve, combine pork, vegetables and sauce in a large bowl. Spoon over the brown rice. Enjoy!
Serving Size: makes 10 1 cup serving
Number of Servings: 10
Recipe submitted by SparkPeople user TWINNERMOMMY.
Combine 1 egg, 1 tsp sugar and 1 tsp soy sauce in a small bowl. Roll pork cubes in the egg mixture to coat.
In another bowl, pour in 1/4 cup corn starch. Roll each cube lightly in the corn starch. Place on a sprayed cookie sheet or baking dish.
Bake at 350 for 25 minutes.
While your pork is baking, start cooking the rice. Steam 2 cups of brown rice with 4 cups of water.
Heat the canola oil in a pan. Half and then quarter the onion and bell pepper. Cut the celery stalks into 1" pieces. Saute in the canola oil. Cover to let it steam and use less oil. Stir occasionally.
In a saucepan, combine remaining sugar, water, cider vinegar, salt and ketchup. Bring to a boil, then reduce heat to medium low. Add the can of crushed pineapple and let simmer until pork is done.
When ready to serve, combine pork, vegetables and sauce in a large bowl. Spoon over the brown rice. Enjoy!
Serving Size: makes 10 1 cup serving
Number of Servings: 10
Recipe submitted by SparkPeople user TWINNERMOMMY.