Sweet & Sour Pineapple & Pepper Pork

I have always loved sweet and sour dishes. Whenever I ordered Chinese food, I made sure to include some sweet and sour chicken balls. And my Mom makes what I would wager to be the best sweet and sour chicken wings in the world. They were a staple in my childhood for special occasions.

Last year she made a batch for my birthday and my husband had the chance to try them. He was in awe of their tenderness, the amazing balance of flavor and how the sauce made the bed of rice they came with taste like rainbows. Really!

I haven’t been feeling super energetic this week because of a little head cold, but I know that eating well will ultimately get me back to healthy way faster. So I have been making the effort to whip up some delicious and nutritious meals, but nothing that is super time consuming.

I perused the internet for some inspiration and I found that most sweet and sour recipes had some staple ingredients. Some I could use, some wouldn’t work for me. I also had a giant pork loin that needed to be cooked, and I hadn’t though to marinate it. And lastly, I needed to finish the day strong with some veggie intake. What to do?

I settled on the idea of a sweet and sour sauce where I could use some pineapple to avoid added sugars, and got to work. This recipe can most definitely be used for chicken too. The veggies can be switched out, and you can adjust how much rice you eat if any.

Ingredients

1 large pork loin

2 bell peppers

100 grams of chopped onion

5 scallions

1 can of pineapple

2 tbsp of garlic

Salt to taste

Pepper to taste

1 tbsp of ketchup

2 tbsp of soy sauce

1/4 cup of red wine vinegar

2 tbsp of flour

Non-fat cooking spray

Preparation

Chop your pork loin into very small bite size pieces. Pan fry with cooking spray until browned on the outside and cooked through, with as much salt as you like. Once cooked, set aside. Add more spray if you need and saute the garlic and veggies. I chopped my bell peppers into little matchsticks, and diced the onions very fine. Next, add your flour and about 1/4 cup of pineapple juice from you tin. Cook for about a minute. Next, add in the vinegar, soy sauce, ketchup and combine thoroughly until everything is coated. Let this simmer and thicken. Add your pork pieces back in and combine everything, letting simmer for about 2 minutes. Serve over rice and enjoy!

Recipe will serve 2 people easily.

Macros for 200 grams of pork and 100 grams of rice, with 1 bell pepper are:

56P/56C/7F

 

 

 

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