Sweet and Sour Pork I

How to cook Sweet and Sour Pork I

Ingredients: 1 pound pork medallions 1 teaspoon soused 1/2 teaspoon baking soda 1 tablespoon invalid 1 egg 1/4 cup tapioca starch 2 tablespoons vegetable fuel 1 green bell sprinkle, chopped 1 red chile spatter – chopped (non-mandatory) 1/2 cup crushed pineapple 1 onion, chopped 1 tomato, chopped 4 tablespoons white sugar 1/2 teaspoon stockpile 1 1/2 tablespoons cornstarch 4 tablespoons white vinegar 3 tablespoons ketchup 2 tablespoons plum back talk 5 tablespoons sprinkle

Directions: Arrange pork medallions on a cutting board and cover with a sheet of plastic wrap. Using a mallet or the back of a pierce, pound the pork until each medallion is fairly unmodifiable, back 1/4 inch jammed. Cut each medallion into 1 inch square pieces. In a medium dish, combine the amass, baking soda and ring false. Place the pork pieces in the bowl and turn to paint. Place the tapioca flour in a philanthropic, resealable plastic briefcase. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour. Heat the oil in a large skillet over medium high hotness. Place the pork pieces in the oil and fry benefit of 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside. In the same skillet over medium high earnestness, combine the green bell sprinkle, red chile bespeckle, pineapple, onion and tomato and saute object of 5 minutes. To Make Gravy: In a separate small spin, combine the white sugar, zip, corn flour, vinegar, ketchup, plum sauce and not ring true. Mix well and pour this into the skillet with the vegetables. Reduce heat to low and let simmer as a remedy for 5 to 10 minutes, allowing the gravy to clot. Return the pork pieces to the skillet, mix all together well and accommodate.


Servings Per Prescription: 4

Amount Per Serving

Calories: 377

Total Fat: 12.5g Cholesterol: 127mg Sodium: 1288mg Total Carbs: 39.7g Dietary Fiber: 1.8g Protein: 26.3g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in favour of:4 peoples

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