Speedy sweet and sour pork
Use pork mince to make this super speedy version of the takeaway classic, sweet and sour pork.
Each serving provides 588 kcal, 27g protein, 81g carbohydrate (of which 14g sugars), 13g fat (of which 4g saturates), 4g fibre and 1.4g salt.
Ingredients
- 450g/1lb white rice
- 600g/1lb 5oz pork mince
- 3 garlic cloves, finely grated or crushed
- 3 tbsp light soy sauce
- 2 tbsp cornflour
- 2 tsp vegetable oil
- 3 peppers, seeds removed, roughly chopped
- 1 red onion, roughly chopped
- 425g tin pineapple pieces in natural juice
- 1 tbsp toasted sesame oil
- 4 spring onions, thinly sliced
- 2 tbsp roughly chopped fresh coriander
- 1 chilli, seeds removed, finely chopped (optional)
Method
Put the rice in a large saucepan, cover with 900ml/1¾ pints water and stir well. Bring to the boil, then cover with a lid and reduce the heat as low as it will go. Simmer for 12–15 minutes, then turn off the heat and leave the pan covered while you cook the pork.
Put the pork mince in a bowl with the garlic, soy sauce and cornflour and mix well.
Heat 1 teaspoon of vegetable oil in a wok over a high heat, add the peppers and red onion and stir-fry for 2–3 minutes, until just softening. Add the pineapple and 50ml/2fl oz of the pineapple juice and stir-fry for another 2 minutes, then transfer to a bowl and set aside.
Wipe the wok with kitchen paper and heat the remaining vegetable oil over a high heat. Add the pork mince and stir-fry for 4–5 minutes, or until golden-brown and cooked through. Stir in the sesame oil and remaining 125ml/4fl oz pineapple juice into the pork and simmer for 2 minutes, or until just thickened.
Divide the rice between serving bowls and spoon the peppers and pineapple to one side. Spoon the pork on the other side and top with the spring onions, coriander and chilli, if using. Serve immediately.
