Introduction
Sweet and sour pork takes a trip to the islands! Printed with permission from the American Institute for Cancer Research.
Number of Servings: 1
Ingredients
12 oz. boneless pork loin
2 Tbsp. flour
1 Tbsp. canola oil
1 medium onion, sliced
1 green bell pepper, seeded and chopped
1 clove garlic, minced
1 small chili pepper, seeded and minced
1 Tbsp. Worcestershire sauce
1/2 tsp. ground ginger
1 can (8 oz.) sliced pineapple in juice
1 large tomato, seeded and diced
1/2 medium cucumber, peeled, seeded and diced
3/4 tsp. salt
1/4 tsp. freshly ground pepper
Directions
1. Trim all visible fat from meat. Cut into 1-inch cubes. Toss with flour to coat.
2. Generously coat deep, medium skillet with cooking spray. Set over medium-high heat. Brown meat, turning it to color on all sides, about 5 minutes. Transfer meat to plate.
3. Heat oil in pan. Sauté onion, green pepper, garlic and chili pepper until onion is translucent, about 4 minutes. Return meat to pan. Add 1 cup water, Worcestershire sauce, ginger, salt and pepper. Drain liquid from pineapple into pan. Cover, reduce heat and simmer 30 minutes.
4. Stack pineapple slices and cut into 8 sections. Add fruit, tomato and cucumber to stew. Simmer, uncovered, 10 minutes. This stew keeps 2 to 3 days, covered, in the refrigerator.
Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 246.2
- Total Fat: 10.0 g
- Cholesterol: 41.2 mg
- Sodium: 796.9 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 2.4 g
- Protein: 18.2 g
View full nutritional breakdown of Caribbean Pork with Pineapple calories by ingredient
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