Sweet and Sour Pork

Serves 4


Ingredients:

½ tsp salt
350g pork loin, cut into bite-sized pieces
2 eggs, lightly beaten
4 tbsp cornflour
oil, for deep-frying
1 medium carrot, very thinly sliced
1 medium onion, cut into fine wedges
1 cup (160g) chopped fresh pineapple
½ medium red pepper (capsicum), cut into bite-sized pieces
½ medium green papper (capsicum), cut into bite-sized pieces
1 stick celery, sliced
⅓ cup (75g) sweet pickled Chinese vegetables, roughly chopped
3 tbsp white vinegar
3 tbsp soy sauce
2 tbsp tomato paste (double concentrate)
2 tbsp caster sugar
2 tbsp orange juice
2 tsp cornflour, extra, mixed with 1 tbsp water


Method:

• Mix the salt through the pork. Dip each piece of pork in the egg, then roll it in the cornflour. Place the pork on a plate in a single layer.


• Heat the oil in a wok over medium heat, drop in 4 pieces of pork and cook for about 3 minutes or until golden brown. Remove the pork with a slotted spoon and drain it on paper towels. Repeat with the remaining pork.


• Remove all but 1 tablespoon oil from the wok, reheat and stir-fry the carrot, onion and pineapple for 2 minutes or until the carrot is just tender. Add the red and green pepper, celery and pickled vegetables and cook for a further 2 minutes.


• Combine the vinegar, soy sauce, tomato puree, sugar and orange juice in a small bowl; stir in the cornflour mixture and mix well. Pour the sauce into the vegetables and stir constantly until the mixture boils and thickens slightly. Add the pork to the pan, stirring well to lightly coat the meat with the sauce. Arrange on a serving plate and serve immediately.

Note: Be sure to fry the pork quickly after coating it with the cornflour so it does not become sticky on standing.

Nutrition per serve:
Protein 25g
Fat 4g
Carbohydrate 30g
Dietary Fibre 3g
Cholesterol 135mg
1135 kj (270 cal)