Sweet and Sour Pork
Around 42% fewer calories and significantly lower fat, pork loin baked in a light cornflour crust rather than deep-fried in batter and the sauce sugar reduced by half, with the authentic tangy pineapple, pepper, and vinegar balance and the characteristic glossy sauce of the classic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g pork loin into 3cm cubes. Toss with 1 egg white, 2 tbsp cornflour, salt, and pepper until evenly coated. Chop 1 red pepper, 1 green pepper, and 1 medium onion into chunks. Mix sauce ingredients: 3 tbsp rice vinegar, 2 tbsp ketchup, 2 tbsp soy sauce, 1 tbsp coconut sugar, 1 tsp cornflour with 2 tbsp water.
Bake
Preheat oven to 220°C and line a tray with parchment. Spread coated pork in a single layer, bake 18–20 minutes, turning once, until golden and cooked through.
Saute
While pork bakes, heat 1 tsp oil in a wok over high heat. Stir-fry peppers and onion 3 minutes until slightly charred but firm. Add 150g pineapple chunks, toss 1 minute.
Glaze
Pour sauce mixture into the wok, bring to a simmer, stir 1 minute until glossy and thickened. Add baked pork, toss to coat thoroughly.
Plate
Serve immediately over steamed rice.
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