Best Lighter Sweet Sour Pork Recipes

LIGHTER SWEET & SOUR PORK

Lighter Sweet & sour pork image

This Chinese takeaway family favourite can be made much healthier - lower the sugar, fat and salt levels with this easy recipe

Provided by Angela Nilsen

Time 45m

Number Of Ingredients 19

Ingredients

225g pork tenderloin
1 carrot (140g), cut in approx 5cm long strips
1 tbsp rapeseed oil , plus 2 tsp
2 garlic cloves , finely chopped
2 tsp finely chopped ginger
3 spring onions , ends trimmed, cut into long diagonal slices
½ red pepper , deseeded, cut into long thin strips
200g long-grain rice , cooked
1 egg white
¼ tsp Chinese five-spice powder
1 tbsp cornflour
1 ½ tsp self-raising flour
1 tsp dark soy sauce
½ tsp sesame oil
1 tbsp Chinese white rice vinegar or cider vinegar
2 tsp golden caster sugar
1 tsp tomato purée
1 tsp cornflour , blended with 1 tsp water
175ml vegetable bouillon , made with 1⁄2 tsp powder (we used Marigold Swiss Vegetable Bouillon)

Steps:

Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.
Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.
Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it's very hot (test by dropping a piece of meat in - it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.
Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce - it should immediately start to bubble rapidly - and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.

Nutrition Facts : Calories 491 calories, Fat 14.9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55.5 grams carbohydrates, Sugar 14.9 grams sugar, Fiber 5.4 grams fiber, Protein 31.1 grams protein, Sodium 1.1 milligram of sodium

LIGHTER SWEET AND SOUR PORK

Lighter Sweet and Sour Pork image

Most sweet and sours nearly deep fry the meat. This one does not, but marinades the meat to add flavor.

Provided by Pabbit

Categories Pork

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lean boneless pork
1 egg, beaten
1 tablespoon sugar
1 teaspoon salt
1 tablespoon soy sauce
3 tablespoons vinegar
2 tablespoons soy sauce
3 tablespoons brown sugar
3/4 cup pineapple juice (from can below)
1 tablespoon cornstarch
1 tablespoon canola oil
1 clove garlic, minced
4 slices ginger, chopped
1 onion, in wedges
3/4 cup pineapple chunk, canned,divided and reserve juice

Steps:

Cube pork and marinade in next four ingredients for 20-30 minutes (more is fine).
Combine vinegar, soy, brown sugar and pineapple juice.
Set aside Dredge pork in cornstarch.
Coat wok with oil and heat.
Cook pork in wok until done and brown.
Remove from heat and set aside.
Stir fry garlic, ginger, and onion.
Add pineapple chunks.
Add sauce mixture and heat until thick and clear.
Add meat and cook until hot.
Can be served over rice.