Chinese · Dinner
Sweet and Sour Pork Rice Bowl (Low-Chol)
Seared lean pork tenderloin cubes glazed in a tangy pineapple, rice vinegar and ketchup sauce, tossed with bell pepper and onion, served over steamed white rice. The sauce is thickened with cornstarch rather than deep-fried batter, keeping cholesterol and saturated fat low while retaining the classic sweet-sour balance.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
512Calories
38.2gProtein
11.8gFat
63.1gCarbs
22.4gSugar
4.9gFiber
890mgSodium
76mgChol
2.6gSat Fat
980mgPotassium
65mgCalcium
2.8mgIron
0.7mcgVitamin B12
85mgVitamin C
gluten-free-adaptable
protein-rich
low-cholesterol
low-chol
Instructions
1
Prep
Toss pork tenderloin cubes with 1 tsp cornstarch and soy sauce; set aside 10 minutes. Mince garlic and slice scallion; chop bell peppers and onion into chunks.
2
Heat half the vegetable oil in a wok over high heat; sear pork 3–4 minutes, turning occasionally, until browned outside and cooked through.
3
Saute
Add remaining oil, garlic, bell peppers and onion to wok over medium-high heat for 3 minutes until crisp-tender.
4
Stir in pineapple chunks with juice, ketchup, rice vinegar, brown sugar and chicken stock; simmer 2 minutes. Mix remaining 2 tsp cornstarch with 1 tbsp water, stir in, and cook 1–2 minutes until glossy sauce coats spoon.
5
Plate
Spoon rice into bowl, top with pork mixture, and scatter scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- 2 tsp2 tsp cornstarch, plus 2 tsp for slurry
- 2 tsp2 tsp soy sauce
- 1 tbsp1 tbsp vegetable oil, divided
- 11 red bell pepper
- 11 green bell pepper
- 11 small onion
- 5 oz140g pineapple chunks in juice
- 4 tbsp4 tbsp ketchup
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp brown sugar
- 1/2 cup120ml chicken stock
- 4 cloves4 cloves garlic
- 22 scallion
- 1 cup200g white rice, cooked
