Light Sweet and Sour Pork

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
17
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. OMG.....This is to die for! DH and I almost demolished the whole thing! I made it exactly as called for, but cooked the pepper a tad longer (actually could've cooked a tad longer again 'cuz I don't like the peppers raw tasting. I served it over brown basmati rice (I prefer white, but trying to avoid white anything!) There is so little left that I will have to add something.....a salad maybe...for the second half. Can't wait! Prep time took a while, so it's not a quick meal, but well worth the time it takes.
     
Advertisement

RECIPE SUBMITTED BY

<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes