Restaurant Sweet and Sour Pork
2 tbsp oil
340g/12oz pork fillet, cubed
1 red onion, finely sliced
1 red and 1 yellow (bell) pepper, seeded and finely sliced
2 carrots, cut into thin strips
3 tbsp sweet chilli sauce
1 tbsp white wine vinegar
1 x 200g/7oz can pineapple slices, chopped, plus 4 tbsp juice
1 tbsp cornflour (cornstarch)
juice of 1 orange
salt and ground black pepper
chopped fresh coriander (cilantro) to garnish)
1 Heat the oil over a high heat in a wok or deep frying pan. When it’s really hot, add the pork, red onion, red and yellow peppers and carrots and stir-fry for 4–5 minutes, until the pork is
cooked and the vegetables are starting to soften.
2 Stir in the chilli sauce and vinegar. Blend the pineapple juice with the cornflour to a smooth paste. Stir into the pan with the orange juice and bring to the boil. Reduce the heat and stir in the pineapple. Stir-fry for 2 minutes.
3 Check the seasoning, adding salt and pepper if needed. Scatter the chopped coriander over the pork and vegetables.
4 Divide among four serving bowls and serve immediately with some plain boiled rice or noodles.