Sweet & Sour Pork image

Sweet & Sour Pork

Pan fried pork loin in a sweet and sour sauce with mixed peppers, egg rice and pickled pineapple.

Stovetop, Raw protein

6 minutes

Shelf-life: Day of delivery plus 5 days

670 calories per person

Serves 2

High protein, Dairy free, Mediterranean diet

How to Cook Print
  1. Season and fry pork loins in tbsp of oil with peppers. 3-4 mins each side. Add sweet & sour sauce for last minute.
  2. Reserve pineapple pickle & garnish pot. Add tbsp of water to rice tray, microwave for 2 mins. stir.
  3. Serve pork and peppers on a bed of rice and garnish with cilantro, scallions and chilies & pineapple pickle (don’t use pickle liquid unless you want it sweeter.)

Cooking tips: 

  • For best results use a non-stick frying pan for the pork loins.
  • Our Pork loins are hand-cut so cooking times may vary due to thickness. You can check your pork is cooked by ensuring it reaches a minimum of 145F.

Spice warning (If you would prefer a less spicy dish please refrain from adding the chilies in the finishing pot) 

 

Ingredients

Pork (All natural from United States), Sugar, Basmati rice, Egg whole, Pineapple, Green Peppers - whole, Red pepper, Yellow pepper - whole, Vinegar, cider, Ketchup (tomato concentrate, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavouring), Cauliflower, Peas, Ginger, Soy sauce, Scallion, Sesame oil, Garlic, Olive Canola oil blend, Rice wine vinegar, Red chili, Cornstarch, Fish sauce, Cilantro, Salt, Turmeric

 

Allergens: Gluten, Eggs, Fish, Sesame, Soy

 

Nutrition Facts

670 calories, Fat 22g, Sat Fat 5g, protein 40g, Fiber 3g, Carbohydrates 80g, Total sugars 43g, Sodium 960mg

Customer Reviews

Based on 31 reviews
90%
(28)
3%
(1)
6%
(2)
0%
(0)
0%
(0)
M
Merle Kaufman
A delicious pork dish

As only person, I try to figure out ways to stretch the meal for two into four single meals. Often the 5 ounce piece of protein provided for two people just isn’t quite enough. I often have to add another ingredient to make it stretch. Following the advice of other reviewers, which is always helpful, I tried doing this dish a few different ways: cutting it into squares, strips, and cooking the pork whole and dividing it up after it’s cooked. Cutting it into cubes worked pretty well, and complimented the strips of pepper provided. it was a very tasty dish and as I’m partial to sweetness in a meal, a very enjoyable meal for me.

L
Louise Skerrett
A keeper

This was very good. The pork & the peppers were very tasty. We will definitely order again.

N
N
Delicious

Very good dish, lovely blend of flavors, a little sweet for us so next time will use less of the sauce. Nevertheless excellent

M
May
Very good!

I really like this dish! I’ve had it more than once and every time it’s been good. I feel like it needs a bit more sauce and fruit bits but besides that it’s super good!

C
C.
My Favorite Meal!

I love sweet and sour, and I've never had a better pbr than this. Although, we alter the recipe a bit: We cut the pork into cubes, after cutting any excess fat off of it, before cooking it; that makes it much easier to eat! And, we add all the pineapple to the pan, asking with all the pineapple juice; that gets it perfectly sour enough. We get this every week. We also get the Pad Thai Shrimp every week, and either the Salmon Pesto or Salmon Salsa Verde. Plus one different meal every week, for a little variety. ;)

123