Sweet and Sour Pork

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Sweet and Sour Pork
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Health Score:
83 / 100
1 hr 50 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie896 cal.(43 %)
Protein38 g(39 %)
Fat42 g(36 %)
Carbohydrates88 g(59 %)
Sugar added0 g(0 %)
Roughage14 g(47 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.8 mg(48 %)
Vitamin K74 μg(123 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂0.6 mg(55 %)
Niacin20.4 mg(170 %)
Vitamin B₆1.8 mg(129 %)
Folate194 μg(65 %)
Pantothenic acid3.3 mg(55 %)
Biotin22 μg(49 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C238 mg(251 %)
Potassium2,524 mg(63 %)
Calcium156 mg(16 %)
Magnesium185 mg(62 %)
Iron7.8 mg(52 %)
Iodine17 μg(9 %)
Zinc7.5 mg(94 %)
Saturated fatty acids18.6 g
Uric acid395 mg
Cholesterol140 mg
Complete sugar45 g


600 grams lean Pork goulash
2 red Bell pepper
150 grams Peas
250 grams carrots
200 grams green Beans
1 white onion
1 small, ripe Pineapple
2 tsps sharp ground paprika
1 pinch Chili powder
freshly ground peppers
clarified butter
100 milliliters Pineapple juice
150 milliliters Beef stock
For the potatoes
1 kilogram small waxy potatoes
2 Tbsps finely chopped parsley
1 Tbsp butter
How healthy are the main ingredients?

Preparation steps


POnion peel and finely chop the onion. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into strips. Peel and thickly slice the carrot. Rinse and trim the beans and cut into pieces. Cook the beans in a pot of boiling salted water until crisp-tender, about 7 minutes. Drain.


Heat 1 tablespoon clarified butter in a casserole and brown the meat on all sides over high heat. Reduce the heat and saute the onion until translucent. Add the chile powder and paprika, tossing to coat, then pour the pineapple juice and beef stock, cover and simmer over low heat for 1 1/2 hours. About 20 minutes before the pork is done, add the peppers and carrots. About 10 minutes before the dish is done, add the peas and beans to the pot.


Meanwhile, peel the pineapple and cut lengthwise into quarters, remove the hard core and cut the flesh into bite-size pieces. Approximately 5 minutes before the end of cooking, add the pineapple to the pot. Season the dish with salt and pepper and if desired, add a little red pepper or chile.


For the potatoes: Cook potatoes in a pot of boiling salted water until knife-tender,  about 30 minutes. Drain, cool slightly, then peel. Heat butter in a pan, add the potatoes and parsley and toss to coat. Serve with the pork.