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Healthy Sweet and Sour Pork

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
250g basmati rice by Sainsbury’s
100g bunch of spring onions, washed, trimmed and sliced on the diagonal
1 tbsp light soy sauce by Sainsbury’s
100g tomato ketchup by Sainsbury’s
432g tin pineapple chunks in juice by Sainsbury’s, drained, reserving 3 tbsp of the juice
1 tbsp balsamic vinegar by Sainsbury’s
1?2 tbsp olive oil by Sainsbury’s
300g pack extra-lean British pork fillet medallions by Sainsbury’s, cut into chunks
Pack 3 mixed peppers by Sainsbury’s, deseeded and thinly sliced

Bring a large pan of water to the boil. Add the rice and cook for 20 minutes. Drain, then stir through half the sliced spring onions.

Meanwhile, in a small bowl, mix together the soy sauce, tomato ketchup, the reserved pineapple juice and the vinegar.

Heat the oil in a wok or large frying pan, add the pork and stir-fry for 5 minutes. Add the peppers and stir-fry for 3-4 minutes, then add the drained pineapple chunks, most of the remaining spring onions, the pak choi and the sauce.

Stir-fry for 2 minutes until the pork is cooked through and the veg is piping hot.

Serve the pork with the rice, garnished with the remaining spring onions.

Recipe courtesy of Sainsbury's

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