Chinese · Dinner
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.
$
20 minsPrep
25 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
400Calories
38gProtein
8gFat
44gCarbs
18gSugar
3gFiber
580mgSodium
85mgChol
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Instructions
1
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.
2
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.
3
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.
4
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.
5
Plate
Serve immediately over steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean pork loin
- 2 tbsp cornflour
- 1 egg white
- Salt and pepper
- 1 tsp vegetable oil
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion
- 150g (5.3 oz) fresh pineapple chunks
- 45ml (1/4 cup) rice vinegar
- 2 tbsp tomato ketchup
- 2 tbsp low-sodium soy sauce
- 1 tbsp coconut sugar
- 1 tsp cornflour
- 2 tbsp water
- Steamed rice