- Sweet & Sour Pork.jpg (35.16 KiB) Viewed 288 times
Ready in: 25 minutes
Serves: 4
If served as four portions, provides 333 cals, 13g fat (of which 2g saturates), 24g sugar and 1.2g salt per portion.
Ingredients
- 400g (14oz) tinned pineapple tidbits
- 2 tbsp cornstarch
- 2 tbsp brown sugar
- ¾ tsp salt
- ¼ tsp ground ginger
- ¼ tsp pepper
- ⅓ cup water
- ⅓ cup ketchup
- 2 tbsp white vinegar
- 2 tbsp reduced sodium soy sauce
- 1lb (16oz) pork tenderloin, cut into 1½ x ¼ inch strips
- 1 medium onion, chopped
- 2 tbsp canola oil
- 1 green pepper, cut into thin strips
- Hot cooked rice
- Sesame seeds (optional)
Method
1. Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
2. In a large skillet or wok, stir fry pork and onion in oil for 4 - 8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened.
3. Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.
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