Sweet and sour pork
Substitute pork for chicken or even fish in this takeaway classic
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
350g pork fillet
2 level tbsp seasoned corn flour
1 garlic clove
1 medium sweet green pepper
225g tinned pineapple chunks
3 mushrooms, peeled and sliced
2 ripe tomatoes, quartered (optional)
1 chicken stock cube
300ml water
2 tbsp honey
1 tbsp soy sauce
Method
Cut the pork into 1 inch (2.5cm) cubes and toss in the seasoned cornflour.
Remove the stalk and seeds from the pepper and chop. Drain the pineapple cubes, reserving the juice.
Heat the garlic in the oil. Fry the pork cubes briefly until brown on all sides. Lower the heat and add the chopped pepper and continue cooking over a gentle heat for 10 minutes.
Add the pineapple chunks, mushrooms and tomatoes for the last five minutes. Meanwhile, make the sauce by dissolving the chicken stock cube in the boiling water. Mix with honey and soy sauce.
Blend the leftover cornflour from the dish with a little of the pineapple juice and add to the mixture.
Bring to the boil and cook for three minutes, stirring all the time. Add it to the pork and stir well.Â
