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! For 3 servings. Recipe by Heartful Kitchen Rei

I am not good at using katakuriko slurry so I mixed it up together, and this is the result.It tastes more delicious if you fry the pork until crispy.There are few vegetables with these portions.I think it tastes good if you add shiitake mushrooms as well.If you want to cut the vegetables into larger portions, microwave first and then add it to the pan. Recipe by stablo

My husband said he wanted sweet and sour pork while we were grocery shopping. Pork butt (shoulder) cut for ginger pork was on sale, so I bought it. This was easier to cook than chunks of pork since the pieces cooked through faster and were more tender, which made it easier to eat too.If you roll the pork slices before pan frying, they'll be soft and tender, and also look more substantial. Since the pieces are coated with katakuriko and cooked in a generous amount of oil, they'll turn out as if they were deep fried. I didn't add bamboo shoots this time, but do so if you like. The flavor is on the salty side. For 2 to 3 servings. Recipe by Akito mama

You don't have to resort to using ketchup to make easy sweet and sour pork.Regarding the timing to add the garlic, you usually add it in the beginning, but it will burn if you add it in first, so adding it in right before sautéing the vegetables is the best.You can use pork meat balls or pork belly meat in place of the block meat. Recipe by Peni-da

I wanted to make something healthy.I don't often buy block meat, but I always have pork loin or belly in the refrigerator. That's all you need to make delicious sweet and sour pork! If using belly meat, see.You can also add bamboo shoots, red pepper, or shiitake mushrooms! For serving 3-4. Recipe by Berry

I was trying to find a way to make delicious sweet n' sour pork without too much hassle.This time I used bite-sized chunks of meat, but you can also use thinly sliced meat.Cutting the vegetables and mixing the flavoring ingredients together while the meat is macerating will save time.Please add whatever ingredients you like.You can also give it a Chinese flavor by adding in Wei Pa, or chicken soup stock granules. Recipe by Yuukarikoara

This falls under a category of deep-fried dishes without actually deep-frying.While thickening the sauce in Step 10, make sure to stir constantly and be careful not to over-boil!When you pierce the meat with a fork, the flavor seeps in better and the meat will stay tender!Please adjust the baking time, as it is just a guideline!Don't worry if the meat comes out powdery in Step 8 as it'll be mixed in the sauce. For 2 servings. Recipe by Sarami19

This is a standard dish in my house. We've been making it for years.Change the amounts of vegetables as you like. Adjust the amounts of ketchup and sugar to your taste. If you are counting calories, you can boil the vegetables in Step 2 instead of frying them. Add a little oil when boiling them.You can use carrot instead of red pepper. Recipe by Yuuyuu0221

I challenged myself to make sweet n' sour pork with cheap pork offcuts. I also made the flavoring using ingredients readily available in any household. I originally used the same amount of instant hamburger sauce and ketchup to make bento, but I added vinegar and sugar to transform it into a sweet n' sour sauce!Fry the meat until crisp in lots of oil. This will make it juicier and goes better with the dish. For those of you that do not like sour tastes, adjust the amount of vinegar to preference. The sauce goes well with many things, so enjoy it with fritters or chicken karaage. Recipe by Chokokuri

I wanted to make a non-deep fried chicken version of sweet and sour pork.Feel free to add shiitake mushrooms, red peppers, carrots or whatever vegetables you like. If using carrots, I think it's best to microwave them for about 1 minute. For 2 or 3 servings. Recipe by Ryo---ko

This recipe was born when I tried to boost the heartiness of fried pork patties.This is a dish that I enjoyed from childhood, and still make now.It's hearty without too many calories; 2 birds, 1 stone.You can eat this simply with Worcestershire sauce, ketchup, or whatever you like, and it's very delicious.I combined ketchup and Worcestershire sauce in the above photo. This becomes easy to eat if you score the onion with a knife. You can use this as a bento side dish if you make them slightly smaller. For 2 people. Recipe by Yuripomu

I've come across many recipes where the vinegar taste was too strong or it was too sweet. So, I experimented a bit to get just the right balance of sweet and sour!If you cook the vegetables in the microwave, you don't have to sauté them! It's so easy!If you coat the meat in katakuriko, then lumps of the starch won't form.On Step 6, mix the sauce well once more before putting it into the pan. This is because the katakuriko will have hardened while waiting. Recipe by Puru berry