SWEET AND SOUR PORK

INGREDIENTS

  • ½ c ketchup
  • 3 tbsp brown sugar
  • 1 tsp Sriracha
  • 1 tsp worchesershire Sauce
  • 3 tbsp rice vinegar
  • ¾ c chicken stock
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • dash red pepper flakes
  • 1 tsp cornstarch
  • 1 lb pork butt – cut into cubes
  • ¾ c cornstarch – or tapioca flour
  • 2 large eggs – lightly beaten
  • 2 c vegetable oil
  • ¼ onion – chopped into chunks
  • ½ c red bell pepper – chopped into chunks
  • ½ c green bell pepper – chopped into chunks

INSTRUCTIONS

  • Lightly spray a glass or ceramic dish and Preheat the oven to 325°F.
  • Mix together the ketchup, brown sugar, Sriracha, Worcestershire, rice vinegar, chicken stock, black pepper, and red pepper flakes in a medium mixing bowl. Set aside.
  • In a separate bowl add the whisked eggs and the pork cubes. Evenly toss.
  • Place ¾ c cornstarch into a Ziploc bag. Add the egg covered pork cubes. (Be sure that any excess egg has dripped off) Toss the pork until evenly coated with the cornstarch.
  • Add oil to a large skillet or dutch oven. Heat the oil and then, working in batches, add the pork and fry until golden brown, about 1-2 minutes. Transfer to a paper towel to drain.
  • Place fried pork cubes into the prepared baking dish.
  • Add 1 tsp cornstarch to the mixture from step 2 and whisk. Pour it over the pork cubes.
  • Add the onion and bell peppers and stir to evenly coat.
  • Bake uncovered for 50 minutes. Stir every 15 minutes and serve with rice.

NUTRITION

Calories: 659kcal | Carbohydrates: 22g | Protein: 13g | Fat: 59g | Saturated Fat: 46g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 239mg | Potassium: 332mg | Fiber: 1g | Sugar: 9g | Vitamin A: 472IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg

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