You Have to Try This Family-Friendly Sweet and Sour Pork
This is the perfect mid-week fix
This recipe is great for using up any leftover veg in your fridge.
Serves
4
Preparation time:
5 minutes
Cooking time:
15 minutes
Ingredients
- 3 balls Opies Stem Ginger in Syrup, chopped
- 500g pork fillet, cubed
- 350g canned pineapple pieces
- 1 medium onion, chopped
- 1/2 red pepper, de-seeded and cubed
- 1/2 green pepper, de-seeded and cubed
- 1 glass sherry
- 4 tbsp light soy sauce
- 30ml red wine vinegar
- 30ml ginger syrup (from the jar)
- 1tbsp brown sugar
- 1tbsp tomato pureé
- 1tbsp sunflower oil
- 1tbsp cornflour
Method
Heat oil in a pan and cook the onion, pork and peppers for three to four minutes.
Combine pineapple pieces and juice, chopped ginger, ginger syrup, sherry, vinegar, tomato purée and light soy sauce.
Add to pan and cook gently for eight to 10 minutes until pork is cooked.
Blend cornflour with a little water to form a smooth paste, add to pan stirring continuously until sauce thickens.
Serve with rice or noodles.
Hints and tips: Swap the pork with chicken (or tofu for a vegan option).
Where to Buy:
Buy online at bennettopie.com.
