About this recipe:Sweet and sour pork has to be one of the most loved Chinese dishes. This is a great recipe to prepare for your family or friends when you're in the mood for a takeaway! Serve the sweet and sour pork with rice.
440g tin pineapple pieces, juice reserved
1 teaspoon cornflour
1 tablespoon brown sugar
2 tablespoons white or red wine vinegar
400g pork, cubed
1 tablespoon plain flour
3 tablespoons oil, divided
1 onion, sliced
1 red pepper, cut into strips
125g mushrooms, quartered
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Combine 80ml of the pineapple juice, cornflour, sugar, vinegar, passata and 80ml of water in a bowl. Set aside.
Put the pork and flour in a plastic bag and shake to coat the pork with flour. Remove the pork and shake off excess flour. Heat 1 tablespoon oil in a wok over high heat. Add pork and stir-fry in batches for 2-3 minutes until pork is browned. Add more oil if necessary. Remove from wok and set aside.
Heat the remaining oil in the wok, add the onion and sauté over medium heat for 3 minutes. Add the pepper, mushrooms and pineapple, and sauté for 2 minutes. Add the pineapple juice mixture and pork to the wok, and mix. Bring to the boil and cook for 2 minutes until the sauce thickens.
I was looking for a use for a leftover pork chop when I stumbled across this. I adjusted the amounts to one portion and my chop was already cooked so I just skipped stage 2. I also used the juice from tinned tomatoes as I didn't have any passata sauce. It was lovely - much nicer (not as heavy or greasy) as takeaway. I used arborio rice which worked really well with it. Will make it again. - 31 Aug 2014