Sweet and Sour Pork and Vegetables

    Recipe Picture:Sweet and Sour Pork and Vegetables
    2

    Sweet and Sour Pork and Vegetables

    (11)
    1day6hours


    14 people made this

    Sweet and Sour is an easy meat and vegetable dish to cook for the family or guests, great tastes without too much work. If you don't have a wok use a high edged frypan or saucepan.

    Ingredients
    Serves: 4 

    • 1 (440g) tin pineapple pieces, drained and 80ml of juice reserved
    • 1 teaspoon cornflour
    • 1 tablespoon brown sugar
    • 2 tablespoons white (or red) wine vinegar
    • 80ml tomato puree or passata
    • 400g pork, cubed
    • 1 tablespoon plain flour
    • 3 tablespoons oil
    • 1 onion, sliced
    • 1 red capsicum, cut into strips
    • 125g mushrooms, quartered

    Directions
    Preparation:15min  ›  Cook:1day6hours  ›  Ready in:1day6hours15min 

    1. Combine the pineapple juice, cornflour, sugar, vinegar, tomato puree or passata and 80 ml of water in a bowl. Set aside.
    2. Put the pork and flour in a plastic bag and shake to coat the pork with flour. Remove the 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.
    3. Heat the remaining oil in the wok then add the onion and sauté over medium heat for 3 minutes. Add the capsicum, mushrooms and pineapple then sauté for 2 minutes.
    4. Add the pineapple juice mixture and pork to the wok; stir. Bring to the boil and cook for 2 minutes until the sauce thickens. Serve.
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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (3)

    NatDewar
    0

    loved the flovour!  -  21 Oct 2014

    by
    0

    Had to thicken with tomato paste towards the end of cooking as the sauce was to thin. Over than that a lovely dish  -  03 Feb 2017  (Review from Allrecipes UK & Ireland)

    by
    0

    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  (Review from Allrecipes UK & Ireland)

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