Recipes
Recipes

Chris Bavin's sweet and sour pork

‘Once you’ve made your own sweet and sour sauce, you’ll never look back – it’s super-tasty, and it takes less time than ordering a takeaway'

‘Once you’ve made your own sweet and sour sauce, you’ll never look back – it’s super-tasty, and it takes less time than ordering a takeaway'

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(4 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.72 per serving

Nutritional Information

Each 568g serving contains

Energy
2522kj
602kcal
30%
Fat
9.7g
Med
14%
Saturates
2.3g
Med
12%
Sugars
27.3g
High
30%
Salt
0.97g
Med
16%
of your reference intake.
Typical energy values per 100g:
444kJ/106kcal

Ingredients

1tbsp cornflour

425g tin pineapple chunks in juice, drained and juice reserved

2 cloves garlic, sliced

3cm piece root ginger, peeled and grated

1tbsp soy sauce

1tbsp light brown sugar

2tbsp white wine vinegar

3tbsp tomato ketchup

1tbsp vegetable oil

500g pork fillet, sliced (or 500g raw prawns, peeled and cleaned, or 3 chicken breasts, sliced)

1 red and 1 green pepper, deseeded and chopped

1 small onion, cut into wedges

1 red chilli, thickly sliced

Sesame seeds, to garnish

Rice, cooked according to the pack instructions, to serve

Lime wedges, to serve

Method

1
Mix the cornflour to a paste with 1tsp of the reserved pineapple juice. Put in a small pan with the remaining juice, garlic, ginger, soy sauce, sugar, vinegar and ketchup. Simmer gently for 5 mins.
2
Heat the oil in a wok or large frying pan, over a high setting. Add the pork (or prawns or chicken) and stir-fry for 3-5 mins or until cooked, then transfer to a plate and set aside.
3
Put the pan back on the heat and add the peppers, onion and chilli; stir-fry for 2 mins. Return the pork to the pan with the pineapple chunks and sauce, then simmer. If it’s too thick, add a little water to loosen. Warm the pork through.
4
Divide between 4 plates, sprinkle with the sesame seeds and serve with the rice and lime on the side.