sweet and sour pork
I’ve been trying video recipes again. Sadly not at the luxurious Food@52 kitchens but in my own.
Freedom Food are asking for people to come up with a video recipe featuring Freedom Food ingredients and Fairtrade produce, so I’ve gone with pork and pineapple to recreate that Chinese takeaway classic, sweet and sour pork. It takes around ten minutes to cook and is really versatile – you can swap out the pork for chicken or fish, or even skip meat all together. Cubed tofu would be a tasty substitute. You can also serve it with the carb of your choice. I’ve gone with rice but it would be just as tasty with boiled noodles or even better, crispy noodles.
- 250g rice
- 1 vegetable stock cube
- 2 Freedom Food boneless pork chops, cubed
- 1 teaspoon five spice
- Pinch chilli powder
- 1 tin Fairtrade pineapple chunks
- 1 red pepper, diced
- 1 red onion, sliced
- 2 tablespoons balsamic vinegar
- 1 teaspoon cornflour
- Add the rice to a hot saucepan, and add twice the amount of boiling water and the stock cube. Cover and simmer.
- Heat a pan over a medium heat. Toss the pork in the five spice and chilli, add a little oil to the pan and chuck in the pork. Stir fry for a minute or two until coloured all over, then remove the pork to a plate while you cook the everything else.
- Add the peppers and onions to the frying pan and cook until tender. Add the pineapple and all it's juices, along with the balsamic vinegar. Add a splash of water to the cornflour, mix well and add to the pan. Bring to the boil then add the pork back in. Check for seasoning and keep cooking until the pork is cooked through. Serve with the rice.