Sweet-and-sour Pork

0
Average: 0 (0 votes)
(0 votes)
Sweet-and-sour Pork
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
457
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie457 kcal(22 %)
Protein20.75 g(21 %)
Fat17.1 g(15 %)
Carbohydrates60.14 g(40 %)
Sugar added12.57 g(50 %)
Roughage4.85 g(16 %)
Vitamin A42.31 mg(5,289 %)
Vitamin D0 μg(0 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.08 mg(17 %)
Vitamin B₆0.45 mg(32 %)
Folate55.29 μg(18 %)
Pantothenic acid0.59 mg(10 %)
Biotin1.99 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C159.84 mg(168 %)
Potassium475.72 mg(12 %)
Calcium50.67 mg(5 %)
Magnesium39.21 mg(13 %)
Iron2.52 mg(17 %)
Iodine1.34 μg(1 %)
Zinc0.45 mg(6 %)
Saturated fatty acids2.97 g
Cholesterol53.57 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
1 tablespoon
1 tablespoon
2 tablespoons
3 tablespoons
4 tablespoons
400 grams
20 grams
4 tablespoons
1
white Onion
1
1
100 milliliters

Preparation steps

1.

Step 1:

2.

Halve the pineapple lengthwise. Scoop out the flesh and core. Reserve the pineapple halves. 

3.

Step 2:

4.

Cut the flesh into cubes.

5.

Step 3:

6.

In a small bowl combine the Worcestershire sauce, soy sauce, vinegar, ketchup and sugar. Add the pork and marinate for 30 minutes.

7.

Step 4:

8.

Remove the meat from the marinade and toss with 10 g cornstarch. Reserve the marinade.

9.

Step 5:

10.

Brown the meat in a wok or a large frying pan in 3 tablespoons hot oil.

11.

Step 6:

12.

Remove the meat.

13.

Peel the onion, cut in half lengthwise and cut crosswise into thin strips.

14.

Rinse the bell peppers, halve, remove seeds and ribs and cut into cubes.

15.

Using the pan and oil from the meat, saute the onions, peppers and pineapple.

16.

Step 7:

17.

Remove the vegetables and pineapple.

18.

Step 8:

19.

Add the marinade to the cooking pan. Stir in the broth and bring to a boil.  

20.

Step 9:

21.

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.

22.

Step 10:

23.

Return the meat, vegetables and pineapple to the pan and cook briefly in the warm sauce. Season with salt.

24.

Step 11:

25.

Serve in the reserved pineapple halves if desired.