Forget the takeaway – go for this homemade sweet and sour pork instead.
- 600g pork fillet
- 15ml lemon juice
- 15ml light soy sauce
- 20g cornflour
- Extra rapeseed oil, to fry
- Fresh chopped coriander, to serve
- For the sauce
- 1 large red pepper
- 4 spring onions
- 3 cloves garlic
- 300g fresh pineapple
- 35ml white wine vinegar
- 35g tomato ketchup
- 35ml light soy sauce
- 35ml lemon juice
- 35ml rapeseed oil
- 15g piece fresh peeled ginger
For the sauce, chop the red pepper into thin strips, discarding any white pith and seeds. Wipe, trim and cut the spring onions into thin strips and peel and finely chop the garlic and ginger. Chop the pineapple into small pieces.
In a wok, heat the oil and add the peppers, spring onion, garlic and ginger and fry for 2 minutes. Add all of the rest of the sauce ingredients for the sauce and bring to the boil. Once boiled, take off the heat and set aside in the wok until the pork is ready.
Cut the pork fillet in half lengthways then cut into thin strips. Place the pork in to a bowl along with the extra soy sauce and lemon. Stir to coat the pork. Add the cornflour the pork bowl and mix well.
Heat some oil in a large frying pan and sauté the pork on a high heat for 4 minutes (you may have to do this in batches if your pan isn’t big enough. Be mindful not to crowd the pan). When cooked, transfer the pork to the wok with the sauce and gently heat through until the sauce is piping hot and has thickened slightly. Serve topped with chopped coriander and steamed rice.
Recipe by QMS from their campaign, ‘Go Places With Pork’, highlighting the health benefits and versatility of pork.