Chinese Sweet and Sour Pork

Serve rice over this delicious Chinese sweet and sour pork that’s ready in 40 minutes – perfect for a dinner.

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  • prep time 40 min
  • total time 40 min
  • ingredients 20
  • servings 4
 

Ingredients

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
lb. boneless pork loin, cut into 2x1/2x1/4-inch pieces
Oil for frying
3
tablespoons brown sugar
2
tablespoons cornstarch
1/2
teaspoon chicken-flavor instant bouillon
1/2
cup water
3
tablespoons rice vinegar
2
tablespoons ketchup
2
teaspoons soy sauce
1
(20-oz.) can pineapple chunks in unsweetened juice, drained, reserving 3 tablespoons liquid
1
garlic clove, minced
1
green bell pepper, cut into 3/4-inch pieces

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 coated.
  • 3 In deep fryer, heavy saucepan or wok, heat 2 to 3 inches oil to 375°F. Fry coated 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 of the 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 bell pepper is crisp-tender. Stir in pineapple chunks, pork and sauce. Cook until thoroughly heated. Serve over rice.
  • 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 coated.
  • 3 In deep fryer, heavy saucepan or wok, heat 2 to 3 inches oil to 375°F. Fry coated 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 of the 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 bell pepper is crisp-tender. Stir in pineapple chunks, pork and sauce. Cook until thoroughly heated. Serve over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
680
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
5g,
5%
),
Cholesterol
90mg
90%;
Sodium
510mg
510%;
Total Carbohydrate
92g
92%
(Dietary Fiber
3g
3%
  Sugars
26g
26%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
35%;
Calcium
8%;
Iron
25%;
Exchanges:
3 Starch; 3 Fruit; 6 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.