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Sweet-And-Pungent Pork

southern.chef's picture
  Egg 1 , beaten
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Boneless pork 1 Pound, cut into half inch cube
  Vegetable oil 1 Cup (16 tbs) (For Frying)
  Canned pineapple chunks 20 Ounce, undrained
  Green pepper 1 Large, cut into strips
  Vinegar 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Molasses 2 Tablespoon
  Cornstarch 3 Tablespoon
  Tomatoes 2 Medium, peeled, cut into wedges
  Soy sauce 2 Teaspoon
  Hot cooked rice 1 Cup (16 tbs) (For Serving)

Combine egg, flour, 1/4 cup water, and salt, mix well.
Add pork, stirring to coat.
Heat 1 inch of oil in a large skillet to 375°, add pork, and fry 6 minutes.
Drain on paper towels.
Drain pineapple, reserving juice.
Add enough water to juice to make 1 cup.
Combine pineapple, pineapple juice mixture, green pepper, vinegar, sugar, and molasses in a saucepan, bring to a boil.
Boil 1 minute, stirring gently.
Dissolve cornstarch in 1/4 cup water, add to saucepan.
Cook over medium heat for 1 minute, stirring constantly, until thickened.
Stir in tomatoes, soy sauce, and pork, cook, uncovered, for 5 minutes.
Serve over rice.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 735 Calories from Fat 391

% Daily Value*

Total Fat 44 g67.9%

Saturated Fat 7.2 g35.9%

Trans Fat 0.1 g

Cholesterol 83.6 mg27.9%

Sodium 322 mg13.4%

Total Carbohydrates 65 g21.5%

Dietary Fiber 2.3 g9.3%

Sugars 33.1 g

Protein 20 g40.3%

Vitamin A 9.9% Vitamin C 48.9%

Calcium 4.8% Iron 13%

*Based on a 2000 Calorie diet

Sweet-And-Pungent Pork Recipe