Ww Weight Watchers Sweet Sour Pork Recipes

Steps:

• Combine the pork with 1 tablespoon of the cornstarch in a medium bowl; toss well to soat and set aside. Combine the remaining 1 tablespoon cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
• Heat a nonstick wok or a large, deep skillet ower medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is cooked just through, 1-2 minutes.

Steps:

• Heat a nonstick skillet coated with cooking spray over medium-high heat.
• Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
• Drain pineapple chunks, reserving juice; set aside.
• Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
• Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.

Steps:

• Cut pork into 1/2 inch strips, 2 inches long.
• Heat oil in a wok or electric fryer, brown meat.
• When brown drain meat on paper towel.
• Set aside.
• To make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and Worcestershire sauce.
• Cook until slightly thickened and has changed color.
• Add meat and simmer, covered, for about 1 hour.
• Add pineapple chunks, green pepper and onion.
• Cook for another 10 minutes until vegetables are just tender.
• Serve over cooked rice.

Steps:

• For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
• Add pork; mix to coat well.
• Cover and refrigerate 1 hour, stirring occasionally.
• Drain pork, reserving marinade.
• Place 8 tbsp of the cornstarch into large bowl.
• Add pork pieces; toss to coat well.
• Heat 3 cups of the oil in wok or large skillet over high heat to 374°F.
• Add 1/2 of pork pieces until brown, about 5 minutes.
• Drain on paper towels.
• Repeat with remaining pork.
• Drain pineapple, reserving syrup.
• Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
• Blend remaining 2 tbsp cornstarch and the water in another bowl.
• Heat remaining 3 tbsp oil in a wok over high heat.
• Add all veggies and stir fry for 3 minutes.
• Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
• Add pork and pineapple; stir fry until heated through.