Sweet, sour & spicy Pork

This is an culmination of a ‘quick & dirty’ recipe from Good Food Magazine (November 2006), and more traditional methods. The GF recipe is great for speed and ease (10 mins prep, and 15 mins cook), but I prefer avoiding the specified tomato ketchup. I did find that the inclusion of a cinnamon stick gave it a slightly different element, and the addition of red pepper and mushrooms are my own (back to the old 5 a day!)

So, here goes. This will make around 4 portions.

Lean pork, cubed (I allow around 100g per person)
1 tspn olive oil or groundnut oil
1 small onion, sliced
1 small red pepper, sliced
1 tbspn light soy sauce (I used reduced salt)
200g tinned pineapple, reserve syrup.
3 tbspn rice vinegar or wine vinegar
1 tspn tomato purée
3-4 tbspn water
1 cinnamon stick, snapped in half
1 tbspn cornflour

Heat the oil in a pre-heated wok or pan, add the pork and cook until the outside is browned, but not cooked right through. Remove from the pan with a slotted spoon, and put aside.
Add the veg to the pan (you may need a little more oil) and stir-fry for around a minute. Add the pineapple, along with 2 tbspn of the syrup. Add the water, the cinnamon stick, vinegar and tomato purée, and bring to the boil. Simmer for around 10 minutes until the sauce thickens slightly. Return the pork to the sauce, and simmer for another 5 minutes. Thicken with the cornflour (premixed into a paste with cold water). Serve with rice, and whatever other trimmings you fancy (prawn crackers anyone?)


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