by Anthony J. Sepe
The swine flu has hit hard; however, with precautions, let’s reduce the risk. Many parents are receiving letters urging precaution, to keep sick children home, and other safeguards to prevent swine flu. The letter also warns of closing schools if the flu starts spreading. Health officials, do remain on alert, but it’s not panic time. President Obama said in his speech last evening: “good hand-washing is key.” Washing hands thoroughly is appropriate and good hygiene is ‘key.’
The take away here: hand-washing is so important, particularly, related to food service and food-serving. Just as important, is cooking food properly to their appropriate internal temperature, which will kill harmful bacteria. With that said, it is still safe to eat, “the other white meat,” pork.
The following is a wonderful recipe for Sweet and Sour Pork. It makes 6 servings and is 4 points per serving, according to Weight Watcher’s, a program near and dear to my heart for those that follow the ‘Points’ Program. (I used to teach the program for successful weight loss.)
SWEET AND SOUR PORK
1 can (15-16 oz) pineapple tidbits (canned in juice)
2 Tbsp. reduced-sodium soy sauce
1 Tbsp + 1 tsp. cider vinegar
2 tsp cornstarch
2 tsp sesame or peanut oil.
1-1/2 pounds boneless pork tenderloin, cut into 1” cubes
2 cups fresh or frozen bell pepper strips
1. Dain pineapple, reserving 1/2 cup juice; set pineapple aside. In small bowl or cup, combine reserved juice, the soy sauce, vinegar, and cornstarch, stirring until cornstarch is dissolved; set aside.
2. In wok, or similar pan, heat oil over high heat. Add pork; stir-fry until well browned, 5-10 minutes. Stir in peppers and reserved pineapple. Add reserved juice mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until pork is cooked through, 5-10 minutes. Serve immediately.
Nutrition Information: 197 calories; 4.6g fat; 0.7g fiber