1/4 Photos of Hawaiian Pork
This is a richly flavored version of sweet and sour pork. From the Sunset Stir Fry Cookbook. Great served with steamed rice.
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- 1/2 cup cider vinegar
- 1/2 cup firmly packed brown sugar
- 1/2 cup catsup
- 1/4 cup cornstarch
- 1/4 cup unsweetened pineapple juice
- 2 tablespoons soy sauce
- 2 lbs lean boneless pork, trimmed of excess fat and cut into 3/4 inch cubes (such as shoulder, butt or tenderloin)
- 1 egg, beaten
- 1/2 cup cornstarch
- 6 tablespoons salad oil
- 1 small green bell pepper, seeded and cut into 1-inch squares
- 1 small red bell pepper, seeded and cut into 1-inch squares
- 1 small onion, cut into wedges, layers separated
- 1/4 lb snow peas or 1/4 lb sugar snap pea, ends and strings removed
- 1Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
- 2Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
- 3Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
- 4Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.
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Nutritional Facts for Hawaiian Pork
Serving Size: 1 (239 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 529.1
- Calories from Fat 207
- Total Fat 23.0 g
- Saturated Fat 5.1 g
- Cholesterol 124.4 mg
- Sodium 660.0 mg
- Total Carbohydrate 43.3 g
- Dietary Fiber 1.3 g
- Sugars 25.5 g
- Protein 35.3 g