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SWEET-AND-SOUR PORK WITH VEGETABLES

Makes 6 servings.
Serving size: 1 cup of pork over 1 cup of rice.
 

INGREDIENTS

• 1/2 cup blanched whole almonds
• 1 cup water
• 1½ pounds boneless top loin of pork, trimmed of fat and cut into 1 inch cubes or strips
• 1 medium onion, sliced into half-moon-shaped slices
• 1 large green bell pepper, seeded and cut into 1-inch triangles
• 1/2 cup maple syrup
• 1/2 cup cider vinegar
• 1/2 cup low-sodium catsup
• 1/4 cup reduced-sodium soy sauce
• 1 Tbsp cornstarch, dissolved in 1/2 cup water
• 1 cup canned pineapple chunks in juice, drained
• 1 large tomato, roughly chopped
• 6 cups cooked rice
 

DIRECTIONS

Preheat the oven to 300° F

Bake the almonds in the preheated oven for 15 minutes and set aside.

Meanwhile, bring the water to a boil in a small saucepan.
Add the pork and simmer for 5 minutes.

Add the onion, bell pepper, and tomato to the pan and simmer for 5 additional minutes.

Drain and reserve the pork and vegetables.

Put the maple syrup, vinegar, catsup, and soy sauce in a saucepan, bring to a boil over high heat, and boil for 2 minutes.

Add the dissolved cornstarch and cook for 3 to 5 minutes to thicken.

Then add the vegetables, pork, and pineapple chunks.
Add the almonds, cook for 3 more minutes, and serve over cooked rice.

Use 1 cup of rice for each serving of sweet-and-sour pork.
 

Nutrition Facts Per Serving:
Calories 595
Total fat 15 g
Saturated fat 4 g
Cholesterol 67 mg
Carbohydrates 84 g
Fiber 4 g
Sodium 407 mg
Calcium 91 mg
Magnesium 103 mg
Potassium 823 mg

Source: National Heart, Lung, and Blood Institute, NIH, DHHS