Sweet and Sour Pork

CategoryOne Pot Meals

Yields1 Serving

 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

1

This recipe is in Cooking from the Heart 3

Ready in 45 minutes

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.

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

1

This recipe is in Cooking from the Heart 3

Ready in 45 minutes

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.

Sweet and sour pork
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