Sweet  sour pork hero

Chris Bavin’s sweet and sour pork

‘Once you’ve made your own sweet and sour sauce, you’ll never look back – it’s super-tasty, and it takes less time than ordering a takeaway'

, 17 December 2020

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Chris Bavin’s sweet and sour pork
  • 30 Mins

  • Serves: 4

  • Price: £1.72 per serving

Nutritional Info
Each 568g serving contains
  • Energy

    2519KJ

    602KCAL

    30%
  • Fat

    9.7g

    low

    14%
  • Saturates

    2.3g

    low

    12%
  • Sugars

    27.3g

    high

    30%
  • Salt

    0.97g

    low

    16%
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • 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
Method
  • 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.