Lightsweetandsourpork Recipes

SWEET AND SOUR PORK

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.

LIGHT SWEET AND SOUR PORK

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

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.

SWEET N' SOUR PORK STIR-FRY FROM LIGHT & TASTY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine cornstarch, brown sugar blend, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside.
• In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink.
• Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the carrots, onion mixture and reserved pineapple, heat through.
• Serve with rice if desired.

SWEET AND SOUR PORK II

Steps:

• Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
• In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
• Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.

SWEET-AND-SOUR PORK

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.

HEALTHY SWEET AND SOUR PORK

Steps:

• In a bowl, combine cornstarch and egg substitute until smooth. Add pork; toss to coat. In a skillet or wok, stir-fry half of the pork in 1 tablespoon oil until no longer pink; remove. Repeat with remaining pork and 1 tablespoon oil; set pork aside and keep warm., Stir-fry onion, carrots and garlic in the remaining oil for 3 minutes. Add green pepper and water; stir for 2 minutes. Drain pineapple, reserving 1/4 cup juice. Add pineapple and pork to pan., Combine cornstarch, brown sugar, ginger, soy sauce, vinegar, broth and reserved pineapple juice; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

SWEET AND SOUR PORK RECIPE BY TASTY

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!

LIGHTER SWEET & SOUR PORK

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.

SLOW-COOKER SWEET AND SOUR PORK

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.