Sweet-and-sour Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 1,014 mg | (25 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 57 g |
Ingredients
- Ingredients
- 1 ripe Pineapple
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 2 Tbsps Rice vinegar
- 3 Tbsps Ketchup
- 4 Tbsps sugar
- 400 grams Pork
- 20 grams cornstarch
- 4 Tbsps sesame oil
- 1 white onion
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 100 milliliters Vegetable broth
- salt
Preparation steps
Step 1:
Halve the pineapple lengthwise. Scoop out the flesh and core. Reserve the pineapple halves.
Step 2:
Cut the flesh into cubes.
Step 3:
In a small bowl combine the Worcestershire sauce, soy sauce, vinegar, ketchup and sugar. Add the pork and marinate for 30 minutes.
Step 4:
Remove the meat from the marinade and toss with 10 g cornstarch. Reserve the marinade.
Step 5:
Brown the meat in a wok or a large frying pan in 3 tablespoons hot oil.
Step 6:
Remove the meat.
Peel the onion, cut in half lengthwise and cut crosswise into thin strips.
Rinse the bell peppers, halve, remove seeds and ribs and cut into cubes.
Using the pan and oil from the meat, saute the onions, peppers and pineapple.
Step 7:
Remove the vegetables and pineapple.
Step 8:
Add the marinade to the cooking pan. Stir in the broth and bring to a boil.
Step 9:
Stir together the cornstarch with 150 ml (approximately 2/3 cup) of cold water until smooth. Add to the sauce and bring to a boil again.
Step 10:
Return the meat, vegetables and pineapple to the pan and cook briefly in the warm sauce. Season with salt.
Step 11:
Serve in the reserved pineapple halves if desired.
