© 2019 Ching He Huang. All rights reserved.

Sweet And Sour Pork

Serves : 4 Preparation 15 mins Cooking 5 mins Total 20
Nutrition facts: 451.00 calories 22.50g protein 77.90g carbs 23.40g sugars 7.50g fat 1.80g 6.60g fibre 251.00mg sodium
For the rice: 250g, washed and rinsed in cold water, drained well Brown rice 500ml Cold water For the pork: 2, slice into 0.5cm slices Pork loin cutlets 2 pinches Salt 2 pinches Ground white pepper 1 tablespoon Cornflour For the rest of the stir-fry: 1 tablespoon peanut oil or Groundnut oil 1 inch piece of fresh root, peeled and grated Ginger 1, deseeded and sliced into 1 inch chunks Red pepper 1, deseeded and sliced into 1 inch chunks Yellow pepper 1 large ripe, peeled, de-core, slice halve into 1 inch chunks (save rest for fruit salad) Pineapple For the Sweet & Sour Sauce: 100ml Cold water 2 tablespoons, rice vinegar or Chinkiang black rice vinegar 1 tablespoon Low sodium light soy sauce 1 tablespoon Soft brown sugar 1 tablespoon Cornflour For the garnish: 2, slice to 1 cm pieces on the angle Spring onion A quick & simple healthy recipe that's healthier than the takeaway equivalent.

Sweet And Sour Pork

  1. Serves : 4
  2. Preparation time 15 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


451.00

Protein (g)


22.50

Carbs (g)


77.90

Sugars (g)


23.40

Fat (g)


7.50

Sat Fat (g)


1.80

Fibre (g)


6.60

Sodium (mg)


251.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A quick & simple healthy recipe that's healthier than the takeaway equivalent.

For the rice
  • Brown rice - 250g, washed and rinsed in cold water, drained well
  • Cold water - 500ml
For the pork
  • Pork loin cutlets - 2, slice into 0.5cm slices
  • Salt - 2 pinches
  • Ground white pepper - 2 pinches
  • Cornflour - 1 tablespoon
For the rest of the stir-fry
  • Groundnut oil - 1 tablespoon peanut oil or
  • Ginger - 1 inch piece of fresh root, peeled and grated
  • Red pepper - 1, deseeded and sliced into 1 inch chunks
  • Yellow pepper - 1, deseeded and sliced into 1 inch chunks
  • Pineapple - 1 large ripe, peeled, de-core, slice halve into 1 inch chunks (save rest for fruit salad)
For the Sweet & Sour Sauce
  • Cold water - 100ml
  • Chinkiang black rice vinegar - 2 tablespoons, rice vinegar or
  • Low sodium light soy sauce - 1 tablespoon
  • Soft brown sugar - 1 tablespoon
  • Cornflour - 1 tablespoon
For the garnish
  • Spring onion - 2, slice to 1 cm pieces on the angle

Steps

  • Prepare all the fresh ingredients as above.
  • In a small jug, add all the ingredients for the Sweet and Sour sauce, and set aside.
  • Place the washed rice into a medium pan, cover with 500ml of water and place on a medium heat and bring to the boil. Once boiled, place the lid on, turn the heat to low, and let the rice cook in its own steam for 15-20 minutes until al dente.
  • When the rice is almost cooked. Prepare the pork tenderloin, season it with some pinches of salt, ground white pepper and cornflour, and toss all the ingredients to mix well.
  • Heat a wok over high heat until smoking, and then add the groundnut oil. Swirl the oil in the wok, add the pork and stir-fry for a few seconds using a pair of chopsticks or a wooden spatula, then quickly add the ginger, stir for a few seconds, and add the red pepper, yellow pepper and pineapple chunks. Toss well for a few seconds (don't worry if ingredients catch in the wok, they add to the flavour), then quickly pour in the Sweet and Sour Sauce. Cook for 2-3 minutes letting the sauce come to the bubble and thicken. Stir well making sure all the ingredients are lightly coated with the sauce (once the pork has turned opaque, its cooked and ready to eat). Finally, add some sliced spring onions for garnish. Take it off the heat, giving it one last stir and serve immediately with the brown rice.
For the rice
  • Brown rice - 250g, washed and rinsed in cold water, drained well
  • Cold water - 500ml
For the pork
  • Pork loin cutlets - 2, slice into 0.5cm slices
  • Salt - 2 pinches
  • Ground white pepper - 2 pinches
  • Cornflour - 1 tablespoon
For the rest of the stir-fry
  • Groundnut oil - 1 tablespoon peanut oil or
  • Ginger - 1 inch piece of fresh root, peeled and grated
  • Red pepper - 1, deseeded and sliced into 1 inch chunks
  • Yellow pepper - 1, deseeded and sliced into 1 inch chunks
  • Pineapple - 1 large ripe, peeled, de-core, slice halve into 1 inch chunks (save rest for fruit salad)
For the Sweet & Sour Sauce
  • Cold water - 100ml
  • Chinkiang black rice vinegar - 2 tablespoons, rice vinegar or
  • Low sodium light soy sauce - 1 tablespoon
  • Soft brown sugar - 1 tablespoon
  • Cornflour - 1 tablespoon
For the garnish
  • Spring onion - 2, slice to 1 cm pieces on the angle