Ingredients
- 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
Directions
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
http://hp2010.nhlbihin.net/NHBPEP_Kit/recipes.htm
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