Sweet and Sour Pork with Pineapple
Nutritional values
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 28 g | (112 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 1 large, white onion
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 400 grams Pork tenderloin
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 2 Tbsps Rice vinegar
- 3 Tbsps Ketchup
- 5 Tbsps sugar
- 1 egg
- salt
- 150 grams Pineapple (chopped)
- 3 Tbsps cornstarch
- 4 Tbsps vegetable oil
Preparation steps
Peel onion, halve lengthwise and cut crosswise into strips.
Rinse bell peppers, halve and remove seeds and ribs, cut into large pieces.
Cut pork fillet into strips.
In a small bowl, whisk Worcestershire sauce with soy sauce, vinegar, ketchup and 4 tablespoons of sugar.
Whisk egg with 4 tablespoons of water, remaining sugar and season with salt. Marinate meat in the mixture for 15 minutes.
Remove meat from the marinade and mix in a bowl with 2 tablespoons of cornstarch. Heat 3 tablespoons of oil in a wok and brown meat strips, stirring. Remove meat from the wok and set aside. Heat 1 tablespoon of oil in a wok and add peppers, onions and pineapple chunks, stir fry briefly. Remove vegetables and pineapple from the wok and set aside. Pour ketchup sauce into the wok and bring to a boil. Combine remaining cornstarch with 250 ml (approximately 1 cup) of cold water and whisk until smooth, add to the wok and bring to a boil. Return meat, vegetables and pineapple pieces to the wok and heat through. Serve.
