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Chinese Sweet and Sour Pork

(1)

1 reviews

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 680
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 5g 25%
Cholesterol: 90mg; 30%
Sodium: 510mg; 21%
Total Carbohydrate: 92g; 31%
Dietary Fiber 3g 12% Sugars 26g
Protein: 20g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 35%; 35%
Calcium: 8%; 8%
Iron: 25%; 25%

Exchanges:

3 Starch; 3 Fruit; 6 Other Carbohydrate; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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