Sweet and Sour Pork
March 07, 2014
"Make sure you cook this in a non-stick pan or it will stick. I have also made this with ginger marmalade and with crushed canned pineapple in lieu of orange marmalade and all are nice. This can very easily be made gluten free by using gluten free flour and sauces."
- Serving Size: 1 (304.9 g)
- Calories 306.6
- Total Fat - 10.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 54.9 mg
- Sodium - 1076.1 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 2.1 g
- Sugars - 11.1 g
- Protein - 24.6 g
- Calcium - 45.8 mg
- Iron - 1.4 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.1 mg
Mix together the sliced pork, soy sauce, 1/2 tablespoon of the marmalade, 1/2 tablespoon of the rice vinegar, garlic and pepper; place in refrigerator for 20 to 30 minutes.
In the meantime, mix together the ketchup, remainder of marmalade, oyster sauce, remainder of the rice vinegar, Worcestershire sauce, honey/agave nectar, brown sugar and ginger.
Mix together the water and cornstarch and mix well with the ketchup mixture; set aside.
Toss the pork mixture with the flour in a large re-sealable plastic bag.
Bring 3 tablespoons of the vegetable oil to high heat in a non-stick wok or large non-stick skillet.
Remove the pork pieces, shaking off any excess flour and fry until cooked through about 4-5 minutes depending on how thick you sliced the pork.
Remove from pan and place on a paper towel lined plate and set aside.
Bring the remainder of the oil to high heat in the same skillet and cook the vegetables until they are softened to desired doneness, I like mine a bit a la dente.
Add the cooked pork and pour the ketchup mixture over this.
Heat though until sauce starts to stick to the meat.
Serve over cooked rice or cooked glass noodles.
Tips & Variations
No special items needed.