Sweet and Sour Pork
(Percentage of daily recommendation)
|Calorie||1,890 kcal||(90 %)|
|Protein||31.56 g||(32 %)|
|Fat||182.54 g||(157 %)|
|Carbohydrates||51.81 g||(35 %)|
|Sugar added||6.29 g||(25 %)|
|Roughage||4.09 g||(14 %)|
|Vitamin A||368.57 mg||(46,071 %)|
|Vitamin D||0.2 μg||(1 %)|
|Vitamin E||25.87 mg||(216 %)|
|Vitamin B₁||1.14 mg||(114 %)|
|Vitamin B₂||0.53 mg||(48 %)|
|Niacin||13.83 mg||(115 %)|
|Vitamin B₆||1.04 mg||(74 %)|
|Folate||49.61 μg||(17 %)|
|Pantothenic acid||1.53 mg||(26 %)|
|Biotin||4.66 μg||(10 %)|
|Vitamin B₁₂||0.58 μg||(19 %)|
|Vitamin C||112.89 mg||(119 %)|
|Potassium||773.31 mg||(19 %)|
|Calcium||123.97 mg||(12 %)|
|Magnesium||63.94 mg||(21 %)|
|Iron||2.27 mg||(15 %)|
|Iodine||4.82 μg||(2 %)|
|Zinc||2.79 mg||(35 %)|
|Saturated fatty acids||26.76 g|
- For the pork
- 400 grams
- 3 tablespoons
- 2 tablespoons
- For the batter
Pastry flour (The 5 tablespoons)
Cornstarch (The 5 tablespoons)
- 1 teaspoon
- 1 teaspoon
For the pork: Cut the meat into 1.5 cm (approximately 3/4-inch) cubes.
Stir together the cornstarch and soy sauce until smooth and toss with the meat to cover.
For the batter: Stir together all the ingredients except the egg white with 100 ml (approximately 1/2 cup) of water, cover and let stand 30 minutes.
Beat the egg white with 1 pinch of salt until stiff, refrigerate.
For the sauce: Peel the pineapple, quarter lengthwise, cut out the stalk and cut the flesh into small pieces, taking care to collect the juice.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into 2 cm (approximately 3/4-inch) pieces. Rinse and chop the carrot.
Rinse and trim the scallions. Thinly slice the whites and cut the greens into 2 cm (approximately 3/4-inch)) wide rings. Peel the ginger and garlic and finely chop.
Heat the oil in a wok or deep saucepan to 180°C (approximately 350°F).
Fold the egg whites into the batter.
Preheat the oven to 80°C (approximately 175°F). Pull the meat through the batter and deep-fry in batches until crispy. Drain on paper towels and keep warm in the oven.
Pour off all the oil, leaving about 2 tablespoons in the wok and stir- fry the carrot, garlic, ginger, peppers, pineapple and scallions until crisp-tender.
In a bowl, mix the vinegar with sugar, soy sauce, ketchup and 3 tablespoons of the pineapple juice and the cornstarch until smooth, add to vegetables, bring to a boil, stir in the meat,and cook just until hot. Serve immediately.
If desired, serve with rice and beer.