Okay, so the image could’ve made this look a little more appetising, but I was hungry and just wanted to EAT IT!!! Not to mention Mr M sat at the table taking the p*** out of me for ‘always taking photos of our dinner’…But, trust me when I say this sweet and sour pork recipe tastes amazing and will never let you down!
We have a lot of stir-frys in our house and I find this recipe to be a great alternative whenever I want to cook something quick and healthy – but with a bit of a twist. It’s also a great way of cooking pork, which if like us, you tend to eat a lot of chicken. I always chop all of the ingredients and have them ready to go before I start to cook. It really is a doddle.
Recipe for sweet and sour pork:
- Pork fillet
- 1 red onion
- 1 red or yellow pepper (or half of each)
- 2 cloves of garlic
- Thumb-sized piece of fresh ginger
- 1 red chili
- Lug of olive oil
- Small bunch of fresh coriander
- 1 heaped teaspoon of five-spice
- 1 teaspoon cornflour
- 3 tablespoons soy sauce
- 1 x 227g tin of chopped pineapple
- 2 tablespoons balsamic vinegar
- 2 tablespoons sesame seeds (for serving)
- Rice to serve alongside
Dice all of the veg and the pork fillet into 2cm cubes. Peel and finely slice the ginger, garlic and chili. Pick the coriander leaves and put them to one side. Finely slice the coriander stalks. Cook the rice according to package instructions and cover with foil until needed.
Preheat a large frying pan or wok, add the oil to the pan to heat. Add the pork fillet along with the five-spice and cook for a few minutes until browned. Transfer the pork to a bowl and add all of the chopped ingredients to the pan. Toss and stir everything together for around two minutes. Stir in the cornflour, the the soy sauce. Let everything cook for around one minute and then add the pineapple chunks (and their juice), the browned pork and balsamic vinegar. Cook for a few minutes until the sauce is reduced to a gravy-like consistency. Check the pork is cooked through before serving alongside your rice.