Sweet and sour pork
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The traditional Chinese dish of sweet and sour pork filled with sweet chunks of pineapple and loads of colourful veg makes a perfect mid-week meal for the family.
Ingredients
Canned pineapple in natural juice, drained
425 g, (1 x 425g can), pieces
No added sugar pineapple juice
125 ml, reserved from can
Sunflower oil
1 tbs, or canola variety
Pork medallion or loin steak, raw
600 g, thinly sliced
Carrot(s)
1 large, cut into batons
Red capsicum
1 medium, chopped
Green string beans
200 g, cut into 3cm lengths
Snow peas
200 g, halved diagonally
Cornflour
1 tbs
Vinegar
2 tbs, white variety
Reduced salt soy sauce
1 tbs
Instructions
1
Drain pineapple and reserve ½ cup (125ml) juice. Cut pineapple into bite-size pieces.
2
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.
3
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.
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