2 lb of pork (pork chops) or chicken
2 slices or more of canned pineapple
2 small green, yellow, red, or orange peppers
3 tablespoons cornstarch
3 tablespoons flour
1 teaspoon salt
Sweet and Sour Source
2 tablespoons of sugar
3 tablespoons vinegar
3 tablespoons tomato paste
3 tablespoons orange juice
1 1/2 tablespoon soy sauce
1 1/2 tablespoon cornstarch blended with 1/4 cups of water
Cut pork into 1-inch pieces and coat in cornstarch.
Chop pineapple, peppers, and onion
Mix cornstarch, flour, salt into smooth batter; add pork or chicken pieces to batter
Mix source ingredients until smooth
Heat oil in a pan. When hot, fry battered pork pieces for 3 1/2 min. Remove and drain.
Head 2 tablespoons of oil. When hot, stir-fry pineapple and peppers
Add the sauce and stir over medium heat until the sauce thickens and becomes translucent
Transfer pork to pan containing sweet and sour sauce. Stir and turn pork in sauce over medium heat for 1 minute.
Serve with rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2329g)|
|Recipe Makes: Servings|
|Calories from Fat: 1255 (49%)|
|Amt Per Serving||% DV|
|Total Fat 139.4g||186 %|
|Saturated Fat 39.6g||198 %|
|Monounsaturated Fat 56.8g|
|Polyunsanturated Fat 30.3g|
|Cholesterol 680.4mg||209 %|
|Sodium 7748.8mg||267 %|
|Potassium 5767.6mg||152 %|
|Total Carbohydrate 152.9g||45 %|
|Dietary Fiber 25.1g||100 %|
|Sugars, other 127.8g|
|Protein 189.2g||270 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2572
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