How to prepare low-calorie sweet and sour pork
With our low-fat version you can eat enough of this dish. Read this low calorie sweet and sour pork recipe.
The sweet and sour pork that you eat in a restaurant or in Chinese food is generally very high in calories and fat. However, with our low-fat version you can eat enough of this dish, while doing your CWP plan. Enjoy this low-calorie sweet and sour pork. 5.8g fat 2.8g fiber 1.9g salt medium GI KCAL 301 Makes 2 servings Preparation 15 minutes Cooking 10 minutes Ingredients 1 cup of brown rice preferably. A shot of cooking spray 250g lean pork loin, diced (all with no visible fat) 2 cloves garlic, crushed 4 onions, cut diagonally 1 large carrot, cut into strips 2 slices canned pineapple in natural juice, drained and diced 1 red bell pepper, seeded and cut into chunks 1 cup black beans. Freshly ground black pepper Sweet and sour sauce: 1 tablespoon light soy sauce 1 tablespoon sherry 2 teaspoons white wine vinegar 2 tablespoons pineapple juice (from can) 1 tablespoon tomato puree Juice of 1 large orange 1 tablespoon cornstarch Preparation Prepare the sweet and sour sauce by mixing all the ingredients together until smooth. Set aside. Cook the rice according to package instructions. While the rice is cooking, spray a wok or deep frying pan lightly with oil and place over medium heat. When hot, add the pork and sauté for 4 minutes, until cooked. Add the garlic, onion, carrot, red pepper and peas. Sauté for about 3 minutes, until the vegetables are still tender. Add the pineapple and then add the sweet and sour sauce. Sauté for 1 minute, until the sauce thickens and coats the meat. e pork and vegetables evenly. Season to taste with black pepper. Serve on two plates. Pour the sweet and sour pork over the lid. Variations Try swapping the pork tenderloin for chicken breast fillets – Fat and calorie counts will remain the same. Experiment with different vegetables: quartered mushrooms, green and yellow peppers, celery florets or broccoli. One more option… When moving to stage 5, increase the dry weight of rice to 110 g before boiling. This will add 50kcal per serving.
