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Sweet and Sour Pork

Sweet and Sour Pork
Makes:
4 servings
Prep Time:
15
minutes
Total Time:
30
minutes
Ready in 30 minutes, this delicious classic favorite Sweet and Sour Pork recipe will make you a hit with your guests.

In this recipe:


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Ingredients:

  • 3/4 pound boneless pork, cut into 1-inch cubes
  • 1 tablespoon sherry
  • 3 teaspoons MAGGI Seasoning Sauce, divided
  • 1 teaspoon soy sauce
  • 1 large egg
  • 3 1/2 tablespoons cornstarch, divided
  • 1/2 cup granulated sugar
  • 1/2 cup cider vinegar
  • 1 can (20 ounces) pineapple chunks, drained (reserve 1/2 cup juice)
  • 1/4 cup tomato paste
  • 2 tablespoons vegetable oil
  • 1 carrot, cut into cubes
  • 1 green bell pepper, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch cubes
  • 1 onion, cut into 1-inch cubes

Directions:

COMBINE pork, sherry, 2 teaspoons seasoning sauce and soy sauce in large bowl; set aside. Blend egg and 2 tablespoons cornstarch in small bowl; mix with pork mixture. Deep fry at 350° F for 3 to 4 minutes or until brown; drain on paper towels.

MIX sugar and remaining 1 1/2 tablespoons cornstarch in small bowl. Gradually add vinegar, pineapple juice, tomato paste and remaining 1 tablespoon seasoning sauce; set aside.

HEAT oil in large skillet over medium-high heat. Add carrot; stir-fry for 2 minutes. Add bell peppers and onion; stir-fry for 2 minutes. Stir in cornstarch mixture; heat to boiling. Boil, stirring constantly, for 1 minute. Add pork and pineapple.

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Nutrition Facts

Serving Size: 4/4 of recipe

Servings Per Recipe:

  • Calories: 440
  • Calories from Fat: 100
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 2g (11% of DV)
  • Cholesterol: 110mg (36% of DV)
  • Sodium: 650mg (27% of DV)
  • Carbohydrates: 66g (22% of DV)
  • Dietary Fiber: 5g (18% of DV)
  • Sugars: 53g
  • Protein: 22g
  • Vitamin A: 70% of DV
  • Vitamin C: 170% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sweet and Sour Pork

Ingredients

  • 3/4 pound boneless pork, cut into 1-inch cubes
  • 1 tablespoon sherry
  • 3 teaspoons MAGGI Seasoning Sauce, divided
  • 1 teaspoon soy sauce
  • 1 large egg
  • 3 1/2 tablespoons cornstarch, divided
  • 1/2 cup granulated sugar
  • 1/2 cup cider vinegar
  • 1 can (20 ounces) pineapple chunks, drained (reserve 1/2 cup juice)
  • 1/4 cup tomato paste
  • 2 tablespoons vegetable oil
  • 1 carrot, cut into cubes
  • 1 green bell pepper, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch cubes
  • 1 onion, cut into 1-inch cubes

 

Directions

COMBINE pork, sherry, 2 teaspoons seasoning sauce and soy sauce in large bowl; set aside. Blend egg and 2 tablespoons cornstarch in small bowl; mix with pork mixture. Deep fry at 350° F for 3 to 4 minutes or until brown; drain on paper towels.

MIX sugar and remaining 1 1/2 tablespoons cornstarch in small bowl. Gradually add vinegar, pineapple juice, tomato paste and remaining 1 tablespoon seasoning sauce; set aside.

HEAT oil in large skillet over medium-high heat. Add carrot; stir-fry for 2 minutes. Add bell peppers and onion; stir-fry for 2 minutes. Stir in cornstarch mixture; heat to boiling. Boil, stirring constantly, for 1 minute. Add pork and pineapple.

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