Sweet and Sour Pork

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

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.

Step 3

Mix together the water and cornstarch and mix well with the ketchup mixture; set aside.

Step 4

Toss the pork mixture with the flour in a large re-sealable plastic bag.

Step 5

Bring 3 tablespoons of the vegetable oil to high heat in a non-stick wok or large non-stick skillet.

Step 6

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.

Step 7

Remove from pan and place on a paper towel lined plate and set aside.

Step 8

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.

Step 9

Add the cooked pork and pour the ketchup mixture over this.

Step 10

Heat though until sauce starts to stick to the meat.

Step 11

Serve over cooked rice or cooked glass noodles.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

We loved the orange flavour. We are not that fond of pineapple, a usual in sweet and sour, so this was a lovely change. I used honey in place of of agsve nectar. I got everything ready ahead of time so it took minutes to prepare. Thanks Bea for yet another great recipe.

(15 Mar 2014)