Sweet and Sour Pork
Preparation and cooking time: 20 minutes
This is not the kind made with canned pineapple, which I think is horrid, but an actual real Chinese
recipe. In the interest of health and simplicity I did not batter and deep-fry the pork first. I used to.
This way is just as good and I don't have to haul 3 cups of hot, smoking oil out to the back garden to toss.
Ingredients:
- The pork:
- 12 - 16 oz lean pork, 450gr, 15.8oz pork tenderloin
- 1 tbs oil, 13.5gr, .48oz
- 1 tbs soy sauce, 16gr, .56oz
- 2 tbs chicken stock, 28gr, 1oz
- The sauce:
- 1 tbs oil, 13.5gr, .48oz
- 2 cloves garlic, 8gr, .28oz
- 2 tsp minced fresh ginger (2 - 3 thin slices, 1" (2.5cm) wide), 5gr, .17oz
- 1/2 large red bell pepper, 80gr, 2.8oz
- 1/3 head broccoli, 3/4 cup small florets, 200gr, 7oz
- 1 medium carrot, 90gr, 3.2oz
- 1/2 cup chicken stock, 112gr, 4oz
- 2 tbs brown sugar, 18gr, .64oz
- 2 tbs white sugar, 25gr, .88oz
- 4 tbs red wine or sherry vinegar, 60gr, 2.1oz
- 1 tbs cornstarch (maizena, corn flour) dissolved in, 8gr, .28oz
- 2 tbs chicken stock, 28gr, 1oz
- 2 tsp soy sauce, 10.5gr, .37oz
Instructions:
- Cut the pork into 1" (2.5cm) cubes.
- Heat oil and soy sauce in nonstick skillet. Add pork and stir-fry 5 minutes.
- Add chicken stock, reduce heat to low and simmer 10 minutes or until done.
- Mince garlic.
- Peel a small section of ginger, cut into thin slices, then mince.
- Slice pepper and carrot into matchsticks. (see Techniques)
- Cut broccoli into small florets.
- Dissolve cornstarch in chicken stock and set aside.
- In large nonstick skillet heat remaining 1 tbs oil over medium-high heat. Add garlic, ginger and stir-fry 30 seconds.
- Add carrot, broccoli and pepper and stir-fry 2 - 3 minutes.
- Add stock, sugars, vinegar and soy sauce and bring to a boil, stirring until sugar is dissolved.
- Give cornstarch a stir to recombine and add to sauce, stirring until thickened.
- Remove pork from pan juices and add to sauce. Stir well, heat through and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1156 / 578 Total Carbohydrates: 83 / 41.5 Dietary Fiber: 11 / 5.5 Total Fat: 44 / 22 Saturated Fat: 9 / 4.5 Cholesterol: 292 / 146 Protein: 108 / 54 Calcium: 193 / 96.5 Sodium: 2136 / 1068 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
