Sweet and Sour Pork

Difficulty | Serves 6 | Book 2

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½ cup canned pineapple pieces (in natural juice) drained
600g lean butterfly pork steaks diced
cooking spray
1 onion sliced
1 cup carrots sliced
1 cup green capsicum sliced
1 cup celery sliced
½ teaspoon crushed ginger (in jar)
1 tablespoon soy sauce 43% less salt
1 tablespoon white sugar
¼ teaspoon ground Chinese five spice
2 teaspoons salt-reduced chicken stock powder
1 tablespoon tomato sauce
2 tablespoons no-added-salt tomato paste
1½ cups pineapple juice (unsweetened)
2 tablespoons cornflour

Per serve
FatTotal1.8g
Saturated0.5g
Fibre1.7g
Protein25.6g
Carbs16.4g
Sugar13.5g
Sodium204mg
Kilojoules779 (cals 186)
GI RatingMEDIUM

Method

  1. Cut drained pineapple pieces in half. Leave to one side.
  2. Brown pork in a non-stick frypan that has been coated with cooking spray.
  3. Add onion, carrot, capsicum and celery, cook 5 minutes.
  4. Add ginger, soy sauce, sugar, five spice, stock powder, tomato sauce, tomato paste and drained pineapple pieces.
  5. Blend pineapple juice with cornflour then add to pan. Cook a further 5-7 minutes or until vegetables are just cooked to your liking.

NOTE: Serve with rice or pasta or for a lower carb option use glass noodles. Not included in nutritional information below.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

The Dietary Guidelines for Australians advise us to reduce added sugar in our eating plan. This sweet tasting recipe has much less sugar than the traditional recipe making it a good choice for people with diabetes.

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