Sweet and sour pork
Canned pineapple in natural juice, drained
425 g, (1 x 425g can), pieces
Unsweetened pineapple juice
125 ml, reserved from can
1 tbs, or canola variety
Pork, medallion or loin steak, lean, raw
480 g, (Buy 600g) fat trimmed, thinly sliced
1 large, cut into batons
1 medium, chopped
200 g, cut into 3cm lengths
200 g, halved diagonally
2 tbs, white variety
Reduced salt soy sauce
- Drain pineapple and reserve ½ cup (125ml) juice. Cut pineapple into bite-size pieces.
- Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry half the pork for 2-3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and pork. Transfer to a plate.
- Add carrot, capsicum and beans to wok and stir-fry for 2 minutes or until softened, adding a dash of water if needed. Add snow peas and stir-fry for 2 minutes. Mix cornflour with ¼ cup (60ml) water in a jug. Add pineapple juice, vinegar and soy sauce. Add to wok and stir-fry until mixture boils and thickens. Add pork and pineapple and stir until heated through.