Sweet and Sour Pork Recipe

by Shirley M. Duran


Preparation time: 25 minutes + 30 minutes marinating
Total cooking time: 20 minutes
Serves: 4

Ingredients for sweet and sour pork recipe:

500 g (1 lb) pork fillet, cut into thick slices
2 tablespoons cornflour
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon sugar
oil, for cooking
1 large onion, thinly sliced
1 green capsicum, cut into cubes
2 small carrots, thinly sliced
1 small Lebanese cucumber, seeded and chopped
5 spring onions, cut into short lengths
440 g (14 oz.) can pineapple pieces in natural juice, drained, juice reserved
1/4 cup (60ml/2 fl oz.) white vinegar
1/2 teaspoon salt

Directions for sweet and sour pork recipe:

1. When you want to start cooking the sour pork recipe, first place the pork in a shallow glass or ceramic bowl. Combine the cornflour with the sherry, soy sauce and half the sugar and pour into the bowl. Cover and refrigerate for 30 minutes.

2. Drain the pork, reserving the marinade. Heat the wok until very hot, add 2 tablespoons of the oil and swirl to coat the side. Stir-fry half the pork over high heat for 4-5 minutes, or until the pork is golden brown and just cooked. Remove from the wok, add more oil if necessary and repeat with the remaining pork. Remove all the pork from the wok.

3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion over high heat for 3-4 minutes, or until slightly softened. Add the capsicum and carrot, and cook for 3-4 minutes, or until tender. Stir in the marinade, cucumber, spring onion, pineapple, vinegar, salt, remaining sugar and 4 tablespoons of the reserved pineapple juice.

4. Bring to the boil and simmer for 2-3 minutes, or until the sauce his thickened slightly. Return the pork to the wok and toss until the pork is heated through. Serve immediately.

Nutritional Value for sweet and sour pork recipe:

Protein 25 g;
Fat 12 g;
Carbohydrate 25 g;
Dietary Fibre 4 g;
Cholesterol 50mg;
Energy 1325kJ (315cal)