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 1c up of rice
This recipe is courtesy of the National Heart, Lung and Blood Institute
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