Trim excess fat from pork. Cut into bite-size pieces.
Crispy battered pork with a sweet and sour sauce doesn’t need to be high in sodium or deep-fried. Dietitian Amanda makes her own healthier version for under 600 calories per serving.
For more healthy substitution ideas, view all of Dietitian Amanda’s substitutions on HSTV.com.
Servings and Ingredients
|2 lbs. Hormel Always Tender boneless pork top loin|
|½ c. Hy-Vee all-purpose flour|
|½ c. plus 2 tbsp. cold water, plus additional as needed, divided|
|¼ c. plus 2 tbsp. Hy-Vee cornstarch, divided|
|1 Hy-Vee large egg|
|½ tsp. Hy-Vee salt|
|3 tbsp. Hy-Vee canola oil|
|1 can(s) (20-oz.) Hy-Vee pineapple chunks in juice|
|½ c. Hy-Vee white vinegar|
|¼ c. Hy-Vee brown sugar|
|2 tsp. Hy-Vee low-sodium soy sauce|
|1 clove(s) garlic, minced|
|¾ c. carrot chips|
|1 medium green bell pepper, seeded and sliced|
|8 c. Hy-Vee brown rice, cooked|
Things To Grab
- Large bowl
- Large skillet
- Paper towels
- Small bowl
Hyvee Culinary Expert TipTo make pork easier to cut, freeze for about 1 hour.
In a large bowl, whisk together flour, ½ cup water, ¼ cup cornstarch, egg, and salt until well combined. Toss pork in batter until coated.
Heat canola oil in a large skillet over medium heat. Add coated pork to skillet in batches. Cook until golden brown and internal temperature reaches 145 degrees, about 5 minutes. Remove from heat and place on a paper towel lined plate; keep warm. Repeat with remaining pork. Wipe out skillet.
Drain pineapple, reserving liquid and chunks. Add enough water to pineapple juice to make 1 cup; pour into same skillet over medium heat. Stir in vinegar, brown sugar, soy sauce, and garlic. Continue to whisk until sugar dissolves. Stir in carrot chips and bring to a boil.
Meanwhile, in a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until well combined; set aside.
Stir in reserved pineapple chunks, green bell peppers, and cornstarch and water mixture into skillet. Bring back to a simmer and simmer for 1 minute or until thickened. Add pork to vegetables and sauce and heat through.
Serve Sweet and Sour Pork over hot cooked brown rice.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 95mg
- Sodium: 270mg
- Total Carbohydrates: 79g
- Protein: 33g