Chris Bavin’s sweet and sour pork
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- 1tbsp cornflour
- 425g tin pineapple chunks in juice, drained and juice reserved
- 2 cloves garlic, sliced
- 3cm piece root ginger, peeled and grated
- 1tbsp soy sauce
- 1tbsp light brown sugar
- 2tbsp white wine vinegar
- 3tbsp tomato ketchup
- 1tbsp vegetable oil
- 500g pork fillet, sliced (or 500g raw prawns, peeled and cleaned, or 3 chicken breasts, sliced)
- 1 red and 1 green pepper, deseeded and chopped
- 1 small onion, cut into wedges
- 1 red chilli, thickly sliced
- Sesame seeds, to garnish
- Rice, cooked according to the pack instructions, to serve
- Lime wedges, to serve
Mix the cornflour to a paste with 1tsp of the reserved pineapple juice. Put in a small pan with the remaining juice, garlic, ginger, soy sauce, sugar, vinegar and ketchup. Simmer gently for 5 mins.
Heat the oil in a wok or large frying pan, over a high setting. Add the pork (or prawns or chicken) and stir-fry for 3-5 mins or until cooked, then transfer to a plate and set aside.
Put the pan back on the heat and add the peppers, onion and chilli; stir-fry for 2 mins. Return the pork to the pan with the pineapple chunks and sauce, then simmer. If it’s too thick, add a little water to loosen. Warm the pork through.
Divide between 4 plates, sprinkle with the sesame seeds and serve with the rice and lime on the side.