AuthoradminCategory
Yields4 Servings
Nutrition Facts

Servings 4


Amount Per Serving
Calories 153
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 1.1g6%
Net Carbohydrate 10.5g4%
Sugars 10.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 1 tsp oil
 280 g lean pork (trim off fat and cut into cubes)
 1 large onion (cut into large chunks)
 2 carrots (cut into matchsticks)
 1 medium sweet green pepper (deseeded and cut into large chunks)
 140 g can of pineapple slices in fruit juice (drained and juice reserved, cut into chunks)
 2 tbsp tomato ketchup/paste
 2 tbsp soy sauce
 1 tbsp vinegar
 1 tsp corn flour (mixed with 2 teaspoons of water to make a paste)
1

Heat the oil in a wok or large frying pan and stir-fry the pork for about 3-4 minutes until the pork is nearly cooked through.

2

Add the onion, carrot and sweet pepper and cook for a few minutes until still slightly crunchy. Add the pineapple chunks and allow to heat through.

3

Meanwhile in a small saucepan combine the tomato ketchup, soy sauce, vinegar and reserved pineapple juice. Bring to the boil and reduce the temperature to a simmer. Add the corn flour paste and stir until the sauce thickens.

4

Add the sauce to the wok and mix thoroughly.

Handy Hints
5

* Serve with rice, noodles or jacket potato.
* You can use any vegetables you have.
* You can also use chicken or Quorn pieces instead of pork.
* Look out for water chestnuts or bamboo shoots in cans to add some extra variety.
* Use reduced sodium soy sauce to reduce the salt content of this recipe.

Ingredients

 1 tsp oil
 280 g lean pork (trim off fat and cut into cubes)
 1 large onion (cut into large chunks)
 2 carrots (cut into matchsticks)
 1 medium sweet green pepper (deseeded and cut into large chunks)
 140 g can of pineapple slices in fruit juice (drained and juice reserved, cut into chunks)
 2 tbsp tomato ketchup/paste
 2 tbsp soy sauce
 1 tbsp vinegar
 1 tsp corn flour (mixed with 2 teaspoons of water to make a paste)

Directions

1

Heat the oil in a wok or large frying pan and stir-fry the pork for about 3-4 minutes until the pork is nearly cooked through.

2

Add the onion, carrot and sweet pepper and cook for a few minutes until still slightly crunchy. Add the pineapple chunks and allow to heat through.

3

Meanwhile in a small saucepan combine the tomato ketchup, soy sauce, vinegar and reserved pineapple juice. Bring to the boil and reduce the temperature to a simmer. Add the corn flour paste and stir until the sauce thickens.

4

Add the sauce to the wok and mix thoroughly.

Handy Hints
5

* Serve with rice, noodles or jacket potato.
* You can use any vegetables you have.
* You can also use chicken or Quorn pieces instead of pork.
* Look out for water chestnuts or bamboo shoots in cans to add some extra variety.
* Use reduced sodium soy sauce to reduce the salt content of this recipe.

Sweet & Sour Pork
Category :

Your Order

No products in the basket.

Product has been added

No products in the cart.

Explore Food Items