Sweet and Sour Pork
- Yield: 6 servings
Ingredients
- First Step:
- 1-- (one pound) pork loin
- 1tablespoon Chinese or Japanese wine or sherry
- 2tablespoons reduced sodium soy sauce
- 2tablespoons flour
- 1tablespoon cornstarch
- 1tablespoon vegetable oil
- Second Step:
- 3-- green peppers, quartered
- 1-- onion, quartered
- 1-- carrot, cut into small wedges and boiled for 8 minutes
- 1-- (4-ounce) can bamboo shoots, cut into small wedges
- 2slices juice packed pineapple, quartered, liquid reserved
- 1tablespoon oil
- Third Step:
- 1tablespoon sugar
- 4tablespoons reduced sodium soy sauce
- 1tablespoon wine
- 2tablespoons wine vinegar
- 4tablespoons tomato sauce, no salt added
- 1tablespoon cornstarch, mixed with 1/2 cup pineapple juice
Instructions
- Cut pork into 1-inch cubes, trimming all visible fat. Mix well with other "first step" ingredients, except oil. Saute pork in oil heated in nonstick skillet until crisp and golden. If oil is completely absorbed before completed, add pineapple juice to finishing sauteing. Set pork aside. Wipe out skillet. Heat from "second step" oil and saute those ingredients. Once again add pineapple juice if needed. Mix "third step" ingredients (excluding cornstarch mixure) in bowl and add to "second step" ingredients. Bring mixture to a boil and add cornstarch mixture. Allow to boil until cornstarch mixture is well blended, stirring constantly. Add pork cubes and mix well. Serve hot.
Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).
Nutritional Info *per serving
- Calories 238
- Fat 9.8g
- Cholesterol 48mg
- Sodium 566mg
