Tuck into a classic sweet and sour pork that is easy to make at home.
Ingredients
- 440g can pineapple pieces in natural juice
- 2 teaspoons cornflour
- 2 tablespoons tomato sauce
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1/3 cup Massel chicken style liquid stock
- 2 tablespoons dry sherry
- 1 1/2 tablespoons peanut oil
- 2 (400g) pork fillets, thinly sliced
- 1 medium brown onion, cut into wedges
- 1 medium red capsicum, cut into 2cm pieces
- 2 celery stalks, sliced diagonally
- 1 garlic clove, crushed
Method
- Step 1Drain pineapple, reserving 2 tablespoons juice. Whisk cornflour and reserved juice in a jug until smooth. Stir in tomato sauce, soy sauce, vinegar, sugar, stock and sherry.
- Step 2Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry pork, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.
- Step 3Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until softened. Add capsicum, celery and garlic. Stir-fry for 3 to 4 minutes or until vegetables start to soften.
- Step 4Return pork and juices to wok. Add sauce mixture and pineapple. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Serve with Fried rice.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1142 kj
Energy
8g
Fat Total
2g
Saturated Fat
4g
Fibre
24g
Protein
95mg
Cholesterol
609.57mg
Sodium
19g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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