Sweet and Sour Pork
Moderate nutritional value
Crisp pork in a sweet and sour sauce.
Sweet and sour pork is bite-sized pieces of pork coated in batter, deep-fried, then tossed in a glossy sauce of sugar, vinegar and ketchup with pineapple, bell pepper and onion. It is high in fat from the frying and in added sugar from the sauce, with moderate protein. Plain steamed rice and a stir-fried green vegetable, rather than fried rice, keep the meal lighter.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 10g | 17.9% |
| Fat | 12g | 17.1% |
| Carbs | 20g | 6.7% |
| Simple Sugars | 7g | Estimate |
| Complex Carbs | 13g | Estimate |
| Water | 55g | 2.2% |
| Calories | 220 | 9.8% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2.61 | g | 13.1% |
| Monounsaturated | 6.34 | g | 25.4% |
| Polyunsaturated | 2.32 | g | 17.8% |
| Omega-3 | 0.696 | g | Estimate |
| DHA | 3 | mg | 0.3% |
| Omega-6 | 1.624 | g | Estimate |
| Trans | 0.02 | g | 1.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 12.3 | mg |
| Vitamin E | 1.3 | mg |
| Selenium | 12 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 13.4 | mcg | 1.5% |
| vitamin B1 | 0.24 | mg | 20.0% |
| vitamin B2 | 0.136 | mg | 10.5% |
| vitamin B3 | 1.5 | mg | 9.4% |
| vitamin B6 | 0.162 | mg | 9.5% |
| vitamin B9 | 7.95 | mcg | 2.0% |
| vitamin B12 | 0.288 | mcg | 12.0% |
| vitamin C | 12.3 | mg | 13.7% |
| vitamin D | 0.698 (28 IU) | mcg | 4.7% |
| vitamin E | 1.3 | mg | 8.7% |
| vitamin K | 5.57 | mcg | 4.6% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 16.5 | mg | 1.7% |
| iron | 0.706 | mg | 3.9% |
| magnesium | 14.3 | mg | 3.6% |
| phosphorus | 94.4 | mg | 13.5% |
| potassium | 205 | mg | 7.9% |
| sodium | 206 | mg | 9.0% |
| zinc | 1.2 | mg | 10.9% |
| copper | 0.076 | mg | 8.4% |
| manganese | 0.207 | mg | 9.0% |
| selenium | 12 | mcg | 21.8% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 353 | mg | 50.4% | 203% |
| Isoleucine | 451 | mg | 32.2% | 138% |
| Leucine | 777 | mg | 28.5% | 117% |
| Lysine | 842 | mg | 40.1% | 161% |
| Methionine | 386 | mg | 36.8% | 154% |
| Phenylalanine | 755 | mg | 43.1% | 169% |
| Threonine | 438 | mg | 41.7% | 161% |
| Tryptophan | 121 | mg | 43.2% | 169% |
| Valine | 539 | mg | 29.6% | 124% |
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Recipe
See full recipeIngredients
- Pork shoulder, cubed 300 g
- Cornstarch 60 g
- Egg 1
- Pineapple chunks 120 g
- Bell pepper, chunked 1
- Onion, chunked 1/2
- Ketchup 3 tbsp
- Rice vinegar 3 tbsp
- Sugar 3 tbsp
- Soy sauce 1 tbsp
- Cooking oil, for frying 400 ml
Instructions
- 1
Toss the pork cubes with the beaten egg, then coat thoroughly in cornstarch.
- 2
Heat oil to 175C and deep-fry the pork in batches until golden and crisp; drain and set aside.
- 3
Mix the sauce: ketchup, rice vinegar, sugar, soy sauce, and 3 tbsp water.
- 4
In a wok with a little oil, stir-fry the onion and bell pepper for 2 minutes until just tender.
- 5
Add the pineapple, pour in the sauce, and simmer until glossy and slightly thickened.
- 6
Return the fried pork and toss quickly to coat while keeping it crisp.
- 7
Serve immediately over steamed rice.