Lighter Sweet And Sour Pork Recipes

Steps:

• Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.
• Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.
• Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it's very hot (test by dropping a piece of meat in - it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.
• Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce - it should immediately start to bubble rapidly - and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

Steps:

• Trim fat from pork and cut into 3/4 inch pieces.
• Place breadcrumbs on a plate.
• Mix melted margarine and a clove minced garlic.
• Add to pork in a plastic bag and toss to coat evenly.
• Roll pork in breadcrumbs and place on a baking sheet.
• Bake at 375 for 10 to 12 minutes until the pork is no longer pink.
• Do not turn it.
• In a bowl mix together chicken broth, sugar, wine vinegar, cornstarch, and soy sauce.
• Set aside.
• Spray a wok or skillet with nonstick cooking spray, along with a teaspoon of oil, if needed.
• Add a clove minced garlic and stir-fry 15 seconds, then add carrots, cover and cook 3 minutes, add green and red bell peppers with onion and stir fry again for 3 or 4 minutes.
• Remove veggies from wok.
• Stir the sauce and add to the wok, cook until bubbly and thickened, plus an additional minute.
• Stir in the vegetables and pineapple chunks.
• Cook about a minute or until heated through.
• Arrange pork on a platter and spoon sauce over top.
• Serve with hot cooked rice.

Steps:

• Cube pork and marinade in next four ingredients for 20-30 minutes (more is fine).
• Combine vinegar, soy, brown sugar and pineapple juice.
• Set aside Dredge pork in cornstarch.
• Coat wok with oil and heat.
• Cook pork in wok until done and brown.
• Remove from heat and set aside.
• Stir fry garlic, ginger, and onion.
• Add pineapple chunks.
• Add sauce mixture and heat until thick and clear.
• Add meat and cook until hot.
• Can be served over rice.

Steps:

• In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
• Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
• In a medium-sized saucepan, heat the oil to 350˚F (180°C).
• Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
• For the sauce, place a frying pan over a medium heat and add the oil.
• Sauté the garlic until fragrant, then fry the peppers until soften.
• Add in the pineapple and warm thorough.
• Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
• Add the pork to the frying pan and coat everything evenly with the sauce.
• Serve top with sesame seeds.
• Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
• Enjoy!