Our Favorite Lower Fat Sweet Sour Pork 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.

HEALTHIFIED SWEET AND SOUR PORK

Steps:

• Place the oil to a large frying pan. Add pork, carrots, onions, and peppers. Cook over a medium flame until the pork is cooked through.
• While the pork and veggies are cooking, add the juice from the pineapple to a small pot. Stir in ketchup, honey, vinegar, Worcestershire sauce and spices. Stir until thoroughly combined.
• Use a whisk to blend the cornstarch into the sweet and sour mixture.
• Cook over a medium flame until it reaches a boil. Lower flame and simmer until the sauce thickens.
• Once the pork is cooked through, add the pineapple chunks and sweet and sour sauce. Cook over a medium flame until the pineapple is heated through.
• Serve immediately over rice.

OUR FAVORITE LOWER FAT SWEET & SOUR PORK

Steps:

• Spray a pan with cooking spray.
• Once hot add the ginger and garlic and move it around a bit until they too are hot.
• Add the pork and stir fry until the meat and the spices have blended and the pork is hot.
• Remove the pork from the pan and keep it warm.
• Spray again and add the green pepper, carrots, and onions.
• Cook and stir for about 5 minutes or until the vegetables are tender.
• Drain the pineapple and reserve 1/2 cup of the juice.
• In a small bowl mix the 1/2 cup juice with the ketchup, vinegar, brown sugar, soy sauce, cornstarch, and chili powder.
• Add the sauce to the pan along with the cooked pork and the pineapple chunks.
• Cook until the sauce is bubbly and thickened, and the pork and pineapple are both heated through.
• Serve over hot cooked rice.

LOW FAT SWEET & SOUR PORK STIR-FRY

Steps:

• Freeze pork until firm, about 20 minutes. Cut pork into 1/4-inch by 2- or 3-inch strips. Set aside.
• Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.
• In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.
• Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir pineapple juice mixture. Add to wok with meat mixture. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.
• NUTRITION INFO.
• Calories: 202
• Fat: 6 g
• Carbohydrates: 20 g
• Protein: 18 g.

SWEET & SOUR PORK RECIPE BY TASTY

Steps:

• Cube the pork and place in a medium bowl.
• Add the garlic, pepper, green onions, and ¼ cup soy sauce. Toss to coat the pork. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
• Heat about 2 inches of vegetable oil in a large pan over medium heat until it reaches 350˚F (180˚C).
• Add the eggs and cornstarch to 2 separate small bowls. Coat the pork in the egg, then in the cornstarch. fry until crispy and golden (about 2 minutes).
• Fry the pork in the hot oil until golden brown. Drain on paper towels.
• Heat the remaining 2 tablespoons of vegetable oil in a clean large pan over medium-high heat. Add the onion and bell peppers and sauté until tender.
• Once the vegetables are tender, add the pineapple and syrup. Stir for 30 seconds, then add the vinegar, remaining ¼ cup soy sauce, sugar, and ketchup. Stir constantly for 3-4 minutes, until the liquid evaporates and the sauce thickens.
• Add the pork to the pan and toss to coat evenly.
• Serve the pork over rice and garnish with green onions, if desired.
• Enjoy!

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.

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.