Today we bring the Orient to the kitchen with sweet and sour pork: the original recipe calls for frying the pork bites in oil and then flavoring them in a sweet and sour sauce based on peppers and onion.I modified the recipe to make it lighter and adapt it to my taste. Discover my proposal.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 112 KCal Calories per serving
-
Ingrediants
For the pork
- 500 g of pork loin
- 200 g of peppers
- 100 g of pineapple
- 5 g of cornstarch
- 1 tablespoon of peanut oil
- Q.b. of water
For the sweet and sour sauce
- 20 ml of soy sauce
- 2 teaspoons (10 g) of sugar
- 2 tablespoons of vinegar
- 10 g of ketchup or tomato sauce
Materials Needed
- Pan with lid
- Bowl
- Chopping board
- Knife
Preparation
- Prepare the marinade for the pork. In a bowl, mix the soy sauce with the sugar, vinegar and tomato puree (use ketchup as an alternative to puree).
- Cut the pork into small cubes. Immerse the meat in the marinade and leave to flavor for at least a couple of hours.
Type of meat
To prepare this recipe we used pork tenderloin. However, pork loin can also be used.
If you don't like the taste, you can substitute pork with chicken breast or turkey breast.
- Meanwhile, cut the pepper into strips and sauté it in the pan adding a drizzle of oil: cook for about 5 minutes, adding a little water if necessary to facilitate cooking. When finished, add the diced fresh pineapple and cook for another minute.
- Drain the pork from the marinade and brown it in a pan, adding a drizzle of oil: cook for about 5 minutes, maintaining a high flame.
- Mix the marinade with a tablespoon of cornstarch, adding 100 ml of water. Cook for 30 minutes, slowly, until the sauce dries. Pour the liquid into the pan with the meat, adding the peppers and pineapple.
The original recipe
The classic recipe involves frying the pieces of meat in oil, after the preparation of a batter. In addition, the peppers must be cooked together with the onion, an ingredient not present in the preparation of the recipe we have proposed.
- The sweet and sour pork is ready to serve.
Alice's comment - PersonalCooker
Serve the sweet and sour pork with basmati rice: it will be the perfect accompaniment to dry the sauce! This is not the classic oriental version, but this variant with less fat is just as tasty. I'm sure you will love it!
Nutritional values and Health Comment on the recipe
That of the Sweet and Sour Pork is a low calorie recipe that belongs to all the main courses.
Energy is mainly supplied by proteins, followed by lipids and finally by carbohydrates. Peptides are essentially of high biological value, monounsaturated fatty acids and simple carbohydrates. Cholesterol is moderate and fiber almost irrelevant. It does not contain gluten and lactose; there are some products with histamine (ketchup) and histaminoliberators (pineapple and pork).
The Sweet and Sour Pork is suitable for most diets. It has no contraindications for overweight and metabolic pathologies. It is also relevant in celiac disease and lactose intolerance; the reaction in case of histamine intolerance is subjective. It does not respect vegan and vegetarian philosophies. The recipe must be avoided in the Jewish, Muslim, Buddhist and Hindu religions.
The average portion of Sweet and Sour Pork is about 100 g (110 kcal).
