Sweet And Sour Pork Stir-Fry

Cooking time:

Serves:4 people

Rating: 14 votes, average: 2.71 out of 514 votes, average: 2.71 out of 514 votes, average: 2.71 out of 514 votes, average: 2.71 out of 514 votes, average: 2.71 out of 5


Ingredients

  • Lean pork cubes
  • Onions
  • Orange pepper
  • Red pepper
  • Baby corn
  • For the Sauce:

  • Pineapple pieces
  • Tomato ketchup
  • Tomato purée
  • Malt vinegar
  • Sweet chilli sauce
  • Orange juice

Preparation

Preheat oven to Gas Mark 4, 180C, 350F

Method

In a measuring jug mix together pineapple juice from 400g (approx) can pineapple pieces in natural juice, 30ml (2tbsp) tomato ketchup, 15ml (1tbsp) tomato purée, 30ml (2tbsp) malt vinegar and 15ml (1tbsp) sweet chilli sauce. Pour sufficient orange juice into the measuring jug until the sauce quantity measures 450ml (¾pt).

Place 450g (1lb) lean pork, cubed, and 2 onions, quartered, in a large casserole dish. Pour over the sauce. Transfer to the oven and cook for 1½-1¾ hours until the meat is tender.

Add 1 orange and 1 red pepper, deseeded and cut into chunks, 50g (2oz) baby corn, halved, and pineapple pieces from 400g (approx) can, stir. Return to oven and cook for a further 15 minutes.

Serving Suggestion

Serve with thick noodles and steamed pak choi or Chinese lettuce.

Additional Notes

Cooking Temperature: Gas Mark 4, 180oC, 350oF

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