An old time classic that is just as tasty and far more budget friendly than shop bought takeaways. This sweet and sour pork recipe is packed with goodness.
2 tbsp vegetable oil
400g pork fillet, thinly sliced
1 medium red onion, cut into thick wedges
4 pineapple rings, cut into 2cm pieces
1 medium green pepper, chopped
2 carrots, peeled and thinly sliced
50ml white wine vinegar
1tbsp soy sauce
3tbsp tomato sauce
175ml reduced salt chicken stock
1. Heat half the oil in a large saucepan or wok over a high heat. Cook pork, in batches, for two minutes or until browned all over. Remove from pan.
2. Heat the remaining oil in the same pan over medium-high heat. Cook the onion and pineapple for 3 minutes or until starting to soften. Add the pepper and carrots. Cook for three minutes or until vegetables are just tender.
3. Meanwhile, place the cornflour, vinegar, sauces and stock in a medium jug. Stir to combine. Add the pork and vinegar mix to the pan. Simmer for two minutes or until thickened. Serve.
Fat 19g Sat.Fat 6g Carbs 13g Energy 353kcal Protein 29g Sodium .04g Sugar 6.8g Fibre 2.6g