taiwanese

Pineapple Sweet and Sour Pork

This pan-fried dish pairs pork shoulder, thinly sliced with pineapple chunks, cooked short grain rice and green bell pepper, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

69 g Carbohydrates

30 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

112g pork shoulder, thinly sliced 264 kcal
119g cooked short grain rice 155 kcal
93g pineapple chunks 47 kcal
60g green bell pepper, sliced 12 kcal
46g onion, sliced 18 kcal
15g ketchup 14 kcal
9g rice vinegar 2 kcal
8g soy sauce 6 kcal
7g sugar 27 kcal
7g cornstarch 27 kcal
9g neutral oil 80 kcal

Cooking instructions

pork shouldergreen bell peppercornstarch
Season pork with cornstarch and a pinch of salt and pepper, tossing until lightly coated.
pork shoulderneutral oil
Heat neutral oil in a skillet over medium-high heat. Pan-fry pork until browned and cooked through, 5 to 6 minutes; remove to a plate.
green bell pepperonion
In the same pan, saute onion and bell pepper 2 minutes.
pineapple chunksketchuprice vinegarsoy saucesugar
Add pineapple. Stir in ketchup, rice vinegar, soy sauce, and sugar; simmer 1 minute.
pork shouldersoy sauce
Return pork to the pan and toss until glazed and the sauce thickens, 1 to 2 minutes.
Serve hot with rice.