Directions:
- In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
- Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.35 Kcal (1601 kJ) | ||
| Calories from fat | 117.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.06g | 20% | |
|---|---|---|---|
| Cholesterol | 49.9mg | 17% | |
| Sodium | 330.96mg | 14% | |
| Potassium | 482.65mg | 10% | |
| Total Carbs | 44.78g | 15% | |
| Sugars | 27.74g | 111% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 19.09g | 38% | |
| Vitamin C | 24.9mg | 42% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 172.89 Kcal (724 kJ) | ||
| Calories from fat | 53.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 20% | |
|---|---|---|---|
| Cholesterol | 22.56mg | 17% | |
| Sodium | 149.65mg | 14% | |
| Potassium | 218.25mg | 10% | |
| Total Carbs | 20.25g | 15% | |
| Sugars | 12.54g | 111% | |
| Dietary Fiber | 1.13g | 10% | |
| Protein | 8.63g | 38% | |
| Vitamin C | 11.3mg | 42% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.6mg | 7% | |
| Calcium | 23.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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