Serves: 4
Total Calories: 416
1. Cook rice in 2 2/3 cups water as directed on package.
2. Meanwhile, in medium bowl, combine 1/4 cup cornstarch, flour, sugar, baking soda, 3 tablespoons water and egg mix well. Add pork stir until well blended.
3. In deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375°F. Fry battered pork pieces, 1/4 of total amount at a time, for 2 to 3 minutes or until golden brown and no longer pink in center, turning once. Drain on paper towels. Reserve 1 tablespoon oil from deep fryer.
4. In small saucepan, combine brown sugar, 2 tablespoons cornstarch, bouillon, 1/2 cup water, vinegar, ketchup, soy sauce and reserved 3 tablespoons pineapple liquid blend well. Cook over medium-high heat until bubbly and thickened, stirring constantly. Keep warm.
5. Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add garlic and bell pepper cook and stir 2 to 3 minutes or until pepper is crisp-tender. Stir in pineapple chunks, pork and sauce. Cook until thoroughly heated. Serve immediately over rice.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 640 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 4 g 20% * Cholesterol: 85 mg 28% * Sodium: 510 mg 21% * Total Carbohydrate: 86 g 29% * Dietary Fiber: 2 g 8% * Sugars: 25 g * Protein: 19 g * Vitamin A: 6% * Vitamin C: 35% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 2 1/2 Starch, 3 Fruit, 1 1/2 Medium-Fat Meat, 3 Fat or 5 1/2 Carbohydrate, 1 1/2 Medium-Fat Meat, 3 Fat
This Chinese Sweet-and-Sour Pork recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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