Sweet and Sour Pork

This dish combines animal protein with vegetables. Easy to prepare and can be paired with a serving of white rice or even more vegetables. Perfect for lunch or dinner.

Approximate Nutritional Content: 1 serving (recipe makes 4 servings)

• Calories: 348 kcal.

• Grams of fat: 15 gr. equivalent to 3 servings of fat

• Grams of carbohydrate: 27 gr. equivalent to 2 servings of carbohydrate/vegetable

• Grams of protein: 28 gr. equivalent to 4 servings of protein

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the serving size.

Ingredients:

• 500 gr of pork loin cut into chunks

• 2 1/2 tablespoons of balsamic vinegar

• salt to taste

• 2 teaspoons of low-sodium soy sauce

• 1 tablespoon of cornstarch

• 3 tablespoons of ketchup

• 3 tablespoons of sugar

• 3 tablespoons of vegetable oil

• 3 garlic cloves finely sliced

• 2 carrots finely sliced

• 3 scallions finely sliced

• 3 cups of Chinese long beans (the flat variety)

Preparation:

• In a deep plate, place the pork cubes with 1/2 tablespoon of balsamic vinegar and a pinch of salt. Mix well.

• In another deep plate, mix the remaining balsamic vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons of sugar, 1/3 cup of water, and a teaspoon of salt.

• In a skillet over high heat, warm 2 tablespoons of oil. Add the pork and cook, stirring, for 2 minutes. Remove the pork from the skillet and transfer to a plate, clean the skillet.

• Heat the remaining tablespoon of oil in the skillet. Sauté the garlic with a pinch of salt and sugar (approximately 15 seconds). Add the carrot and scallion and sauté for 2 minutes. Add the pork back to the skillet along with the Chinese long beans and the soy sauce mixture.

• Cook until the pork is well cooked and the sauce thickens slightly (approximately 3 minutes). Serve.