Best 18 Light Sweet And Sour Pork Recipes

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Craving a delectable dish that strikes the perfect balance between sweet and sour flavors, while being mindful of your health goals? Look no further! Embark on a culinary journey to discover the art of creating a "light sweet and sour pork" dish that tantalizes your taste buds without compromising your well-being. We present you with a collection of mouthwatering recipes that showcase healthier alternatives to traditional ingredients, resulting in a lighter, yet equally flavorful dish. Prepare to indulge in a guilt-free gastronomic experience that satisfies your cravings and nourishes your body simultaneously.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SOUR PORK RECIPE BY TASTY



Sweet And Sour Pork Recipe by Tasty image

Here's what you need: pork, salt, corn flour, egg, corn flour, oil, oil, garlic, green bell pepper, red bell pepper, pineapple, white caster sugar, rice vinegar, ketchup

Provided by Evelyn Liu

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 14

½ lb pork, chopped into bite size pieces
1 teaspoon salt
1 teaspoon corn flour
1 egg
1 cup corn flour
2 ½ cups oil
2 tablespoons oil
2 teaspoons garlic, crushed
½ green bell pepper, chopped
½ red bell pepper, chopped
⅔ cup pineapple
¼ cup white caster sugar
¼ cup rice vinegar
2 tablespoons ketchup

Steps:

  • In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
  • Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
  • In a medium-sized saucepan, heat the oil to 350˚F (180°C).
  • Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
  • For the sauce, place a frying pan over a medium heat and add the oil.
  • Sauté the garlic until fragrant, then fry the peppers until soften.
  • Add in the pineapple and warm thorough.
  • Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
  • Add the pork to the frying pan and coat everything evenly with the sauce.
  • Serve top with sesame seeds.
  • Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
  • Enjoy!

SWEET-AND-SOUR PORK



Sweet-and-Sour Pork image

After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 can (14 ounces) pineapple tidbits
2 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/3 cup water
1/3 cup ketchup
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 medium onion, chopped
2 tablespoons canola oil
1 green pepper, cut into thin strips
Hot cooked rice
Sesame seeds, optional

Steps:

  • Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 25g protein.

SWEET AND SOUR PORK



Sweet and Sour Pork image

Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 9

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, cut into 1-inch squares
1 cup Kikkoman Sweet & Sour Sauce
1 (8 ounce) can pineapple chunks, drained

Steps:

  • Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
  • Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
  • Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
  • Add pineapple chunks; cook and stir only until pineapple is heated through.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g

SWEET AND SOUR PORK



Sweet and Sour Pork image

Provided by Alton Brown

Categories     main-dish

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 20

2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes

Steps:

  • In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
  • Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
  • In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
  • In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

AUTHENTIC SWEET AND SOUR PORK



Authentic Sweet and Sour Pork image

This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.

Provided by Chelsea

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h5m

Yield 2

Number Of Ingredients 14

8 ounces pork loin
1 teaspoon rice wine
⅔ teaspoon salt, divided
1 pinch monosodium glutamate (MSG)
½ cup chicken stock
¼ cup cornstarch, divided
2 ½ tablespoons white sugar
2 tablespoons vinegar
⅔ teaspoon soy sauce
2 eggs
1 ¼ cups vegetable oil for frying
3 cloves garlic, minced
1 (3/4 inch thick) slice ginger, minced
4 spring onions, finely chopped

Steps:

  • Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
  • Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
  • Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
  • Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
  • Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
  • Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
  • Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 35.2 g, Cholesterol 235.1 mg, Fat 21.1 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 1223.7 mg, Sugar 16.9 g

QUICK HOMEMADE SWEET-AND-SOUR PORK



Quick Homemade Sweet-and-Sour Pork image

Stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. -Eleanor Dunbar, Peoria, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 1-inch cubes
1 tablespoon canola oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green pepper, cut into 1-inch pieces
1/4 teaspoon ground ginger
1/2 teaspoon minced garlic
1 can (8 ounces) pineapple chunks, drained
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the brown sugar, vinegar, ketchup, and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on all sides or until meat is lightly browned; drain. Add the onion, carrots, green pepper, and ginger. Add garlic; cook 1 minute longer. , Cover and simmer for 6-8 minutes or until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute or until heated through. Stir in pineapple. Serve with rice if desired.

Nutrition Facts : Calories 379 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 603mg sodium, Carbohydrate 49g carbohydrate (44g sugars, Fiber 2g fiber), Protein 23g protein.

EASY SWEET AND SOUR PORK



Easy Sweet and Sour Pork image

This is a quick-and-easy recipe - and it comes in mighty handy at the end of a busy work day! I enjoy collecting cookbooks and am always looking for new ideas. I found this one in a magazine, and my family really liked it.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 can (20 ounces) pineapple chunks in natural juices, liquid drained and reserved
1/2 cup water
1 tablespoon cornstarch
3 tablespoons soy sauce
1 teaspoon vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 pound boneless pork loin, cut into thin strips
2 garlic cloves, minced
1 teaspoon ground ginger
2 medium carrots, sliced thin
1 medium onion, cut into wedges
1 green or sweet red pepper, sliced thin
2 cups snow peas, trimmed

Steps:

  • Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside. , In a skillet or wok, heat oil on high. Stir-fry pork until it is no longer pink. Add garlic and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add pepper, snow peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve immediately.

Nutrition Facts :

SWEET AND SOUR PORK TENDERLOIN



Sweet and Sour Pork Tenderloin image

I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 14

1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
⅓ cup ketchup
⅓ cup seasoned rice vinegar
1 (8 ounce) can pineapple chunks, drained with juice reserved
2 tablespoons brown sugar
4 cloves garlic, minced
2 teaspoons hot chili sauce (such as Sriracha®)
1 teaspoon soy sauce
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 teaspoon butter
¼ cup chopped green onion (white part only)
2 tablespoons chopped green onion tops

Steps:

  • Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
  • Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
  • Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
  • Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
  • Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
  • Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g

SLOW-COOKER SWEET-AND-SOUR PORK



Slow-Cooker Sweet-and-Sour Pork image

Chinese food is a big temptation for us, so I lightened up a favorite takeout dish. As the pork cooks, the aroma is beyond mouthwatering. -Elyse Ellis, Layton, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup chicken broth
1/3 cup white vinegar
3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons tomato paste
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1-1/2 pounds boneless pork loin chops, cut into 1-inch cubes
1 large onion, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
3 tablespoons cornstarch
1/3 cup chicken broth
Hot cooked rice

Steps:

  • In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.

Nutrition Facts : Calories 531 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 705mg sodium, Carbohydrate 75g carbohydrate (63g sugars, Fiber 2g fiber), Protein 35g protein.

SWEET AND SOUR GROUND PORK STIR-FRY



Sweet and Sour Ground Pork Stir-Fry image

Easy alternative to traditional sweet and sour dishes. Great way to use ground pork. Serve over rice.

Provided by tanyagordon3

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 9

1 pound ground pork
1 onion, sliced
2 carrots, peeled and sliced
½ cup rice vinegar
⅓ cup ketchup
¼ cup white sugar
2 teaspoons soy sauce
2 cups chopped broccoli
1 green bell pepper, chopped

Steps:

  • Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
  • Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 30.8 g, Cholesterol 73.6 mg, Fat 16.7 g, Fiber 3.7 g, Protein 23.1 g, SaturatedFat 6.1 g, Sodium 471.8 mg, Sugar 22.7 g

TENDER SWEET 'N' SOUR PORK CHOPS



Tender Sweet 'n' Sour Pork Chops image

The recipe for these moist, tender pork chops was given to me years ago by my best friend. It's become one of my family's favorites and we enjoy it often. Hope you do, too! -Gina Young, Lamar, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

6 boneless pork loin chops (4 ounces each)
3/4 teaspoon pepper
1/2 cup water
1/3 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.

Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

EASY SWEET AND SOUR PORK



Easy Sweet and Sour Pork image

Skillet-easy, homemade sweet-and-sour pork can be on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1 lb boneless pork loin chops, cut into 1-inch cubes
1 egg, beaten
3/4 cup Original Bisquick™ mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1 can (8 oz) pineapple chunks, drained
1 jar (11 1/2 oz) sweet-and-sour sauce

Steps:

  • In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
  • In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
  • Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Nutrition Facts : Calories 670, Carbohydrate 43 g, Cholesterol 125 mg, Fat 6, Fiber 2 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 22 g, TransFat 1/2 g

LIGHTER SWEET & SOUR PORK



Lighter Sweet & sour pork image

This Chinese takeaway family favourite can be made much healthier - lower the sugar, fat and salt levels with this easy recipe

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 19

225g pork tenderloin
1 carrot (140g), cut in approx 5cm long strips
1 tbsp rapeseed oil , plus 2 tsp
2 garlic cloves , finely chopped
2 tsp finely chopped ginger
3 spring onions , ends trimmed, cut into long diagonal slices
½ red pepper , deseeded, cut into long thin strips
200g long-grain rice , cooked
1 egg white
¼ tsp Chinese five-spice powder
1 tbsp cornflour
1 ½ tsp self-raising flour
1 tsp dark soy sauce
½ tsp sesame oil
1 tbsp Chinese white rice vinegar or cider vinegar
2 tsp golden caster sugar
1 tsp tomato purée
1 tsp cornflour , blended with 1 tsp water
175ml vegetable bouillon , made with 1⁄2 tsp powder (we used Marigold Swiss Vegetable Bouillon)

Steps:

  • Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.
  • Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.
  • Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it's very hot (test by dropping a piece of meat in - it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.
  • Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce - it should immediately start to bubble rapidly - and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.

Nutrition Facts : Calories 491 calories, Fat 14.9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55.5 grams carbohydrates, Sugar 14.9 grams sugar, Fiber 5.4 grams fiber, Protein 31.1 grams protein, Sodium 1.1 milligram of sodium

SLOW-COOKER SWEET AND SOUR PORK



Slow-Cooker Sweet and Sour Pork image

Looking for a hearty dinner? Then check out this slow-cooked sweet and sour pork recipe - a delightful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 4

Number Of Ingredients 11

1 1/2 lb. boneless pork loin, cut into cubes
1 can (8 oz) pineapple tidbits, in unsweetened juice, undrained
1 medium red or green bell pepper, cut into squares
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
3 tablespoons water
2 tablespoons cornstarch

Steps:

  • In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce; mix well.
  • Cover; cook on low setting for 6 to 8 hours.
  • About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package.
  • About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.

Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 110 mg, Fiber 1 g, Protein 41 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 20 g, TransFat 0 g

SWEET & SOUR PORK



Sweet & sour pork image

Don't call the takeaway - cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. Swap the pork for chicken or prawns if you prefer

Provided by John Torode

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 26

1 pork fillet (about 500g), trimmed and cut into 3cm chunks
sunflower or vegetable oil, for deep-frying
cooked rice or noodles, to serve
1 tbsp light soy sauce
2 tbsp shoaxing rice wine or dry sherry
1 garlic clove, grated
thumb-sized piece ginger, grated
50g cornflour
½ tsp salt
1 tsp ground white pepper
2 tsp celery salt
2 tsp caster sugar
1 tbsp sunflower oil
2 garlic cloves, finely chopped
thumb-sized piece ginger, chopped
1 green or red pepper, roughly chopped
2 tbsp tomato ketchup
4 tbsp rice vinegar
1 tsp sesame oil
2 tbsp light soy sauce
1 tbsp soft brown sugar
300g can pineapple chunks
1 tbsp sesame seeds
100g rice flour
100g cornflour
1 tsp baking powder

Steps:

  • Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
  • To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
  • Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

Nutrition Facts : Calories 650 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium

LIGHT SWEET AND SOUR PORK



Light Sweet and Sour Pork image

A very tasty alternative to batter-fried pork. One could probably use chicken instead of the pork. From Better Homes and Gardens: Family Favorites Made Lighter.

Provided by ChipotleChick

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup cooked rice
12 ounces lean boneless pork
1/2 cup plain breadcrumbs
2 tablespoons melted margarine
1 clove minced garlic
1 cup fat free chicken broth
1/3 cup sugar
1/3 cup red wine vinegar
4 teaspoons cornstarch
1 tablespoon soy sauce
nonstick cooking spray
1 clove minced garlic
1 1/2 cups thin diagonally sliced carrots
1 medium green bell pepper, cut into 1 inch squares
1 medium red bell pepper, cut into 1 inch squares
3 green onions, sliced into diagonal 1 inch pieces
1 (8 ounce) can drained pineapple chunks

Steps:

  • Trim fat from pork and cut into 3/4 inch pieces.
  • Place breadcrumbs on a plate.
  • Mix melted margarine and a clove minced garlic.
  • Add to pork in a plastic bag and toss to coat evenly.
  • Roll pork in breadcrumbs and place on a baking sheet.
  • Bake at 375 for 10 to 12 minutes until the pork is no longer pink.
  • Do not turn it.
  • In a bowl mix together chicken broth, sugar, wine vinegar, cornstarch, and soy sauce.
  • Set aside.
  • Spray a wok or skillet with nonstick cooking spray, along with a teaspoon of oil, if needed.
  • Add a clove minced garlic and stir-fry 15 seconds, then add carrots, cover and cook 3 minutes, add green and red bell peppers with onion and stir fry again for 3 or 4 minutes.
  • Remove veggies from wok.
  • Stir the sauce and add to the wok, cook until bubbly and thickened, plus an additional minute.
  • Stir in the vegetables and pineapple chunks.
  • Cook about a minute or until heated through.
  • Arrange pork on a platter and spoon sauce over top.
  • Serve with hot cooked rice.

SWEET AND SOUR PORK



Sweet and Sour Pork image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 60

1/2 cup pineapple juice
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
1/4 cup water
4 teaspoons soy sauce
2 teaspoons red pepper flakes
1 teaspoon sesame oil
3 tablespoons vegetable oil
2 tablespoons minced ginger
2 teaspoons minced garlic
1 tablespoon cornstarch
2 tablespoons sherry
2 tablespoons peanut or vegetable oil
1 pound lean pork shoulder, cubed
2 teaspoons Essence, recipe follows
1 green bell pepper, stemmed and seeded, cut into strips
1/2 medium yellow onion, thinly sliced
2 cups cubed pineapple
Steamed white basmati rice, accompaniment
1/4 cup chopped toasted macadamia nuts, garnish
1/4 cup chopped green onions, garnish
1/2 cup pineapple juice
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
1/4 cup water
4 teaspoons soy sauce
2 teaspoons red pepper flakes
1 teaspoon sesame oil
3 tablespoons vegetable oil
2 tablespoons minced ginger
2 teaspoons minced garlic
1 tablespoon cornstarch
2 tablespoons sherry
2 tablespoons peanut or vegetable oil
1 pound lean pork shoulder, cubed
2 teaspoons Essence, recipe follows
1 green bell pepper, stemmed and seeded, cut into strips
1/2 medium yellow onion, thinly sliced
2 cups cubed pineapple
Steamed white basmati rice, accompaniment
1/4 cup chopped toasted macadamia nuts, garnish
1/4 cup chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
  • In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
  • Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
  • Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
  • In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
  • In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
  • Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
  • Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SWEET AND SOUR PORK



Sweet and Sour Pork image

This sweet and sour pork recipe is from my husband's grandmother, who was Chinese. She taught me how to make this recipe - it's the way Gramma made sweet and sour dishes her whole life until she died at age 94. The secret is apple cider vinegar.

Provided by PAM_1

Categories     Pork Main Dishes

Time 2h

Yield 4

Number Of Ingredients 22

1 pound pork butt, cut into 1 inch cubes
1 teaspoon soy sauce
1 teaspoon salt
¼ teaspoon white sugar
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
½ cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
1 pinch white sugar, or to taste
salt to taste
1 ¼ cups water, divided
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
¼ teaspoon salt
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch

Steps:

  • Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
  • Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
  • Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
  • Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
  • Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
  • Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g

Tips:

  • To make the pork extra crispy, double-coat it in cornstarch before frying.
  • Use a light-colored vinegar, such as rice vinegar or white wine vinegar, to keep the sauce from becoming too dark.
  • If you don't have pineapple chunks, you can use canned crushed pineapple instead. Just be sure to drain it well before adding it to the sauce.
  • Serve the pork with rice or noodles, and garnish with green onions and sesame seeds.

Conclusion:

This light sweet and sour pork recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is crispy on the outside and tender on the inside, and the sauce is sweet, tangy, and flavorful. Serve it with rice or noodles, and enjoy!

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