Sweet and sour pork
Serves:
4
Time to make:
25 mins
Total cost:
$12.88 / $3.22 per serve
(at time of publication)
(at time of publication)
Health information:
Low fat
Low sodium
Gluten-free
Instructions
Instructions and steps:
Step 1 Heat oil in a wok over a high heat. Add pork. Stir-fry until lightly browned. Add capsicum, onion and carrot. Stir-fry for 5 minutes.
Step 2 Meanwhile, drain pineapple, reserving 1/2 cup juice. To wok add ginger, reserved pineapple juice, soy sauce, vinegar, tomato sauce and brown sugar. Stir. Cover and simmer for 5-10 minutes, stirring, until vegetables are tender.
Step 3 Dissolve cornflour in water. Stir into sauce. Add pineapple pieces. Bring to the boil then reduce heat. Serve immediately with rice.
HFG Tip
- For the best texture, cook lean pork over a medium heat.
- Lean pork is as lean as skinless chicken. It's a good source of protein, thiamin, niacin, vitamin B6, vitamin B12, selenium, riboflavin, zinc and omega-3.
About this Recipe
Photography: André Martin
First Published:
October 2009
Rating:
(1 vote)
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Full ingredient list:
- 1/2 tablespoon sesame oil
- 350g lean pork schnitzel or steaks, thinly sliced
- 1 red capsicum, cut in chunks
- 1 onion, coarsely chopped
- 1 carrot, scrubbed, thinly sliced
- 440g can pineapple pieces in juice
- 1 teaspoon grated fresh ginger
- 1 tablespoon gluten-free soy sauce
- 1 1/2 tablespoons white vinegar
- 1 1/2 tablespoons tomato sauce*
- 1 1/2 tablespoons brown sugar
- 1 tablespoon cornflour*
- 4 cups cooked rice, to serve
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Nutritional information (per serve)
Energy:
1900kJ
Calories:
454cal
Protein:
24g
Fat:
5g
- saturated:
1g
Carbohydrates:
80g
- sugars:
22g
Dietary Fibre:
4g
Sodium:
260mg
Calcium:
40mg
Iron:
3mg
Nutrition information is given per serve
*NS: not specified
5 Comments. Add yours
I looovvveedd this recipe so much. Made it for my partner and his mum and they both loved it. I could definitely taste the sweet and sour, I think it is giving asian take aways a run for their money !!
If you didn't have fresh ginger, would this easily be substituted with dried ginger? If so, how much?
Hi. I don't suggest using dried ginger in this recipe - I don't think you'd get the same fresh flavours. You could use the pre-minced ginger you can buy in jars or tubes. It tends not to be as strong as freshly grated ginger so taste it and see if you want to add more. Cheers - Niki
A great easy meal. This will be a regular for us now.
very tasty, the whole family loves this dish it has replaced chinese takaways.
I dont use the cornflour in step 3 I find the sauce thickens enough without it.