Sweet and Pungent Pork
|Green peppers||3 Large|
|Lean pork||1 Pound|
|Salad oil||3⁄4 Cup (12 tbs)|
|Garlic cloves||1 Small|
|Chicken bouillon||1 Cup (16 tbs), divided|
|Cornstarch||2 1⁄2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned pineapple slices||4|
1. Wash green peppers. Cut each pepper into 6 or 8 large chunks, discarding seeds and top.
2. Place green peppers in a small saucepan. Add 1/2 cup boiling water.
3. Cover with vac-control valve closed. Bring to a boil over medium-high heat and boil 3 minutes.
4. Drain green peppers and reserve.
5. Cut pork into 1/2 inch cubes.
6. Beat egg in a small bowl. Beat in flour, salt and pepper to make a batter. Add pork pieces to batter and mix lightly until every piece of pork is coated.
7. Heat salad oil and salt in skillet. Add the clove of garlic. Separate pieces of pork with a fork and drop one piece at a time into the skillet. Brown over medium heat until golden brown on one side, about 5 minutes. Turn pieces of pork over and brown on the other side. Pour off all but 1 tablespoon of the oil.
8. Pour 1/3 cup of the chicken bouillon into skillet.
9. Cover with vac-control valve closed. Reduce heat to low and simmer 10 minutes.
10. Blend together' cornstarch, soy sauce, vinegar and sugar. Stir in remaining chicken bouillon to make a smooth mixture. Pour mixture into skillet. Add green pepper. Cut each pineapple slice into 6 or 8 pieces. Add to skillet.
11. Cook over medium heat, stirring constantly, until mixture comes to a boil and becomes clear and thick.
12. Serve immediately with hot cooked rice.
Serving size: Complete recipe
Calories 3418 Calories from Fat 1784
% Daily Value*
Total Fat 201 g309.7%
Saturated Fat 18.9 g94.6%
Trans Fat 3 g
Cholesterol 527.1 mg175.7%
Sodium 4201.6 mg175.1%
Total Carbohydrates 291 g96.9%
Dietary Fiber 14.7 g59%
Sugars 206.6 g
Protein 114 g227.9%
Vitamin A 45.5% Vitamin C 818%
Calcium 13.8% Iron 54%
*Based on a 2000 Calorie diet