CHEF'S DELIGHT: Sweet and sour pork
Recipe by Paula Heatley
A WORD FROM THE CHEF
This is a handy dinner for the children coming in from school - quick and easy to make and tasty. If you don’t like pork, you can use chicken instead.
INGREDIENTS
One egg white
15g cornflour
One large pork fillet cut into strips
2tbsp oil
One onion, sliced
Two carrots, sliced
One red pepper, sliced
One thumb-sized piece of Rte ginger, peeled and grated
Six spring onions sliced
For the sauce
1tsp cornflour
150ml pineapple juice
2tbsp soy sauce
2tbsp brown sugar
2tbsp vinegar
1tbsp ketchup
2tbsp honey
METHOD
Mix the egg white and the cornflour together and season well. Add the pork and coat well, leave to marinate for 30 minutes.
To make the sauce, add the cornflour and pineapple juice. Stir until smooth. Add the rest of the sauce ingredients and mix.
Heat the oil in a large frying pan and add the pork and fry until it is golden on all sides and just cooked through. Don’t overcook the pork as it can go tough. Remove from the pan and set aside.
Add the onions, carrots and peppers to the pan and fry for about three to five minutes, stir in the ginger and return the pork to the pan. Pour the sauce and bring to the boil.
Reduce the heat and allowed simmer for about three to five minutes.
Check your seasoning and add more salt and pepper if needed.
Add the spring onions and serve with boiled rice.
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family. Find her recipes on Instagram ‘paulas family kitchen’.
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