Sweet and sour pork recipe

Ingredients 500g (1lb) pork fillet, cut into small cubes 2 tbsp rice wine or sherry 1 tbsp light soy sauce 2 tsp cornflour 425g (14oz) Fairtrade pineapple 1 tbsp sunflower oil 1 red pepper, deseeded and cut into cubes 1 carrot, cut into thin strips 1 bunch spring onions, sliced For the sauce 1 tbsp tomato ketchup 1 tbsp soft brown sugar 1 tbsp light soy sauce 2tbsp white wine vinegar 2 tsp cornflour blended with 1 tbsp cold water

fit. Place the pork in a bowl and add the sherry or rice wine and soy sauce. Stir well and leave to marinate for 20 minutes. Stir in the cornflour. Drain the Fairtrade pineapple from the can and reserve the juice, cut into chunks. Heat the oil in a wok or large frying pan and stir-fry the pork for 3-4 minutes until browned and cooked through with no pink showing. Remove from the pan. Add the pepper, carrot, spring onion and pineapple chunks to the pan and cook for a further 2-3 minutes. Mix the reserved pineapple juice with the sauce ingredients and add to the pan with the pork. Simmer for 3-4 minutes. Serve immediately with egg fried rice or noodles. The FAIRTRADE Mark on products means that international Fairtrade standards have been met, ensuring that farmers and workers in developing countries receive a better deal for their crop and the opportunity to invest in their businesses and communities for a sustainable future.

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