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 no longer pink. Add reserved marinade. Bring to a boil, cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 603.3 Kcal (2526 kJ) | ||
| Calories from fat | 176.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.59g | 30% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 496.93mg | 21% | |
| Potassium | 785.49mg | 17% | |
| Total Carbs | 75.11g | 25% | |
| Sugars | 48.55g | 194% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 29.12g | 58% | |
| Vitamin C | 41.9mg | 70% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2mg | 11% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 158.21 Kcal (662 kJ) | ||
| Calories from fat | 46.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 30% | |
|---|---|---|---|
| Cholesterol | 19.63mg | 25% | |
| Sodium | 130.31mg | 21% | |
| Potassium | 205.98mg | 17% | |
| Total Carbs | 19.7g | 25% | |
| Sugars | 12.73g | 194% | |
| Dietary Fiber | 1.11g | 17% | |
| Protein | 7.64g | 58% | |
| Vitamin C | 11mg | 70% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.5mg | 11% | |
| Calcium | 22.2mg | 8% | |
* 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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