| 1/2 cup blanched whole almonds
1 cup water
1 1/2 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
- Preheat the oven to 300 degrees 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.
Makes 6 servings. Serving size: 1 cup of pork over 1cup of rice.
Nutrition Facts | Per Serving: | | Calories | 595 | Sodium | 407 mg | | Total fat | 15 g | Calcium | 91 mg | | Saturated fat | 4 g | Magnesium | 103 mg | | Cholesterol | 67 mg | Potassium | 823 mg | | Carbohydrates | 84 g | | Fiber | 4 g | |
