Sweet and Sour Pork

This recipe is one I fall back on again and again because it uses a lot of store cupboard ingredients and can be whipped up in a flash with some fresh free-range pork from my local butcher, Martyn Mottershead.

Ingredients
Serves 4

  • 350g (12oz) pork fillet or tenderloin
  • 1-2 tsp oil
  • 2.5cm (½ inch) root ginger, peeled and grated
  • 1 bunch spring onions, sliced
  • 1 red pepper, seeded and chopped
  • 425g can pineapple pieces, in natural juice

Sauce:

  • 3 tbsp tomato ketchup
  • 3 tbsp dark soy sauce
  • 2 tbsp malt vinegar
  • 2 tbsp clear honey
  • 3 tsp cornflour

Method

Cut the pork into thin strips. Heat the oil in a large saucepan or AGA wok. Add the pork and ginger and cook until browning. Add the onions and pepper, stir fry for 2-3minutes. Drain the pineapple and reserve the juice. Add the pineapple pieces to the pork.

Mix the sauce ingredients together in a basin with the reserved pineapple juice. Pour over the pork and stir until the sauce has thickened. Serve over a bed of steamed rice.
 

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