Category,
Ready In45 mins

This homemade version of a typical takeaway meal is healthy and wholesome. The pineapple gives the dish a lovely sweet flavour which works well with pork, beef or chicken.

Serving Size
Serves 4
Ingredients
½ tbsp cornflour
75 ml strong Rooibos tea
45 ml lemon juice or white grape vinegar
15 ml soy sauce
30 ml olive or canola oil
500 g pork shoulder or leg, removed from the bone, cut into strips and excess fat removed
1 red or green pepper, seeded and sliced
2 carrots, peeled, halved lengthwise and diagonally sliced
20 ml finely grated fresh ginger
1 small pineapple, peeled, sliced and cut into triangles
¼ cabbage, shredded
100 g green beans, halved
black pepper to taste
handful of fresh parsley or mint, chopped
Method

1. Mix cornflour with some of the tea to form a paste. Add remaining tea, lemon juice or vinegar and soy sauce and mix well.
2. Heat half the oil in a large frying pan. Fry pork until brown. Spoon out and keep warm.
3. Add remaining oil and stir-fry pepper, carrots and ginger for a few minutes. Add pineapple and fry for another few minutes. Add cabbage and stir-fry until just softened.
4. Stir in the sauce to coat the veggies. Add meat and green beans. Stir to heat through.
5. Cover with a lid for a few minutes to steam the beans. The beans should remain green and crunchy. Season with pepper, sprinkle with herbs and serve immediately.
Serve with a green salad or some fruit. The veggies and pineapple add enough bulk to this dish and starch like noodles or rice is not necessary.

Tips:

1. Minute steak, stroganoff meat or chicken strips will work just as well.
2. If your pan is not big enough – fry the veggies in batches. Mix together in step 4 before adding the sauce.

This recipe is in Cooking from the heart 3. Download PDF recipe book here.

Nutrition Facts

Serving Size Serves 4

Ingredients

Serving Size
 Serves 4
Ingredients
 ½ tbsp cornflour
 75 ml strong Rooibos tea
 45 ml lemon juice or white grape vinegar
 15 ml soy sauce
 30 ml olive or canola oil
 500 g pork shoulder or leg, removed from the bone, cut into strips and excess fat removed
 1 red or green pepper, seeded and sliced
 2 carrots, peeled, halved lengthwise and diagonally sliced
 20 ml finely grated fresh ginger
 1 small pineapple, peeled, sliced and cut into triangles
 ¼ cabbage, shredded
 100 g green beans, halved
 black pepper to taste
 handful of fresh parsley or mint, chopped

Directions

Method
1

1. Mix cornflour with some of the tea to form a paste. Add remaining tea, lemon juice or vinegar and soy sauce and mix well.
2. Heat half the oil in a large frying pan. Fry pork until brown. Spoon out and keep warm.
3. Add remaining oil and stir-fry pepper, carrots and ginger for a few minutes. Add pineapple and fry for another few minutes. Add cabbage and stir-fry until just softened.
4. Stir in the sauce to coat the veggies. Add meat and green beans. Stir to heat through.
5. Cover with a lid for a few minutes to steam the beans. The beans should remain green and crunchy. Season with pepper, sprinkle with herbs and serve immediately.
Serve with a green salad or some fruit. The veggies and pineapple add enough bulk to this dish and starch like noodles or rice is not necessary.

2

Tips:

1. Minute steak, stroganoff meat or chicken strips will work just as well.
2. If your pan is not big enough – fry the veggies in batches. Mix together in step 4 before adding the sauce.

3

This recipe is in Cooking from the heart 3. Download PDF recipe book here.

Sweet and sour pork