Healthy Sweet and Sour Pork Made Without Deep Frying
Here is my third recipe among a series for healthy Chinese dishes. You only use a total of 1 teaspoon vegetable oil. That's why the amount of calories is reduced to half the amount of the standard version.
Chop the pork into 2.5 cm cubes (about 1-1.5 cm thick). Combine the ❍ marinade ingredients and marinate the pork for about 15 minutes.
Roughly chop the green pepper, onion, bamboo shoot, and carrot. Chop the rehydrated shiitake mushroom and pineapple into 6-8 equal pieces.
Combine the ● seasoning ingredients. Adjust the taste before adding the katakuriko.
Boil the water, then add the salt (for boiling), and start by cooking the carrots.
When the carrots are almost cooked through (70%), add the shiitake and bamboo shoots and boil for 2-3 minutes.
After 2-3 minutes, add the green peppers and boil for 1 minute. Drain, then soak in water to cool. This will fix the bright color of the green peppers.
Carefully drain the moisture from the marinated pork. Put the katakuriko in a plastic bag, add the pork, seal the bag and shake it up and down to evenly coat the pork.
Since you will be frying the pork without oil, lay a sheet of parchment paper in the frying pan. If the pork is thick, cover with a lid to cook (over low heat).
Once the pork cooks to a golden brown, turn them over to cook the other side. Remove the sheet once they cook through. Alternatively, if you're not concerned about calorie intake, deep fry the pork.
In the same frying pan, add vegetable oil, and sauté the onions. Since you'll be using just a little bit of the oil, they may stick to the pan, but try not to add extra oil at this point.
Once the onions are lightly cooked, add the boiled vegetables and seasoning ingredients (the katakuriko will have settled to the bottom, so mix it up before adding).
Once the soup comes to a boil, add the pork, mix, and then it's done.
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Story Behind this Recipe
I enjoy delicious Chinese food when eating out, but the amount of calories is worrying... Since my family loves Chinese food, I make various low-calorie Chinese style dishes without reducing the portions Give it a try.
Adjust the levels of sweetness and sourness to taste. Use your choice of cut for the pork, but if you prefer a less fatty finish, I recommend fillets, or, while slightly on the tough side, pork thighs. Cook the pork over low-medium heat!