SWEET & SOUR PORK
225g (8oz) pork fillet or tenderloin
1 tsp oil
2.5cm (½ inch) root ginger, peeled & grated
1 bunch spring onions, sliced
1 small red pepper, seeded & chopped
225g (8oz) can pineapple pieces, in natural juices
2 tbsp tomato ketchup
2 tbsp dark soy sauce
1 tbsp malt vinegar
1 tbsp clear honey
2 tsp cornflour
Cut the pork into thin strips. Heat the oil in a large saucepan on the hotplate.
Add the pork and ginger and cook until browning. Add the onions and pepper, stir-
In a basin, mix the sauce ingredients together with the reserved pineapple juice. Pour over the pork & stir until the sauce has thickened. Serve over a bed of steamed rice.
This recipe is a favourite of ours to cook at home. It originates in 'The New RAYBURN Cookbook.