Sweet and Sour Pork

Sweet and Sour Pork
Sweet and Sour Pork might be just the Chinese recipe you are searching for. This recipe serves 4. This main course has 624 calories, 28g of protein, and 29g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. It is Head to the store and pick up tomato sauce, soy sauce, pepper, and a few other things to make it today. To use up the cornflour you could follow this main course with the Cherry and Apricot Cobbler as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

1
Combine the marinade ingredients and add the pork. Allow the flavours to penetrate for at least 20 minutes (although it doesn't really matter if it can't be marinated for that long).
Ingredients you will need
MarinadeMarinade
PorkPork
2
Combine the cornflour with a little of the extra water to form a smooth paste/liquid, then set aside.
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Corn StarchCorn Starch
WaterWater
3
Combine the remaining sweet and sour sauce ingredients in a small saucepan and place over a high heat. When hot, whisk in the cornflour mixture. Continue to whisk over a high heat until the sauce until it has thickened to your liking. Set aside.
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SauceSauce
Corn StarchCorn Starch
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
4
Place the pork and the marinade into a hot frypan (or wok)and fry until it's almost completely cooked.
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MarinadeMarinade
PorkPork
Equipment you will use
WokWok
5
Remove pork from the pan and set aside.
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PorkPork
Equipment you will use
Frying PanFrying Pan
6
Heat the garlic in the pan.
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GarlicGarlic
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Frying PanFrying Pan
7
Add the onion and stir fry for about 30 seconds before throwing in the baby corn. Cook for another 2-3 minutes.
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Baby CornBaby Corn
OnionOnion
8
Add the capsicum, stir frying for another minute or so, then add the zucchini. After stir frying for another 2-4 minutes add the sweet and sour sauce you prepared earlier. Return the pork to the pan and season with pepper and dried coriander (if using). If you feel you need more liquid you can probably add a little bit of chicken or vegetable stock.If the vegetables aren't quite cooked to your liking allow them to simmer in the sauce for however long they need to suit your taste buds (on the contrary you can reduce the stir frying time if you prefer crisper veggies).
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SauceSauce
Dried CilantroDried Cilantro
Vegetable StockVegetable Stock
VegetableVegetable
Bell PepperBell Pepper
ZucchiniZucchini
Whole ChickenWhole Chicken
PepperPepper
PorkPork
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Frying PanFrying Pan
9
Add the pineapple (if using fresh coriander, add it in here)and allow it to heat slightly before taking the pan off the heat.
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Fresh CilantroFresh Cilantro
PineapplePineapple
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Frying PanFrying Pan
10
Serve on steamed rice (I prefer basmati rice, but any long grain rice will suffice).
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Basmati RiceBasmati Rice
Cooked RiceCooked Rice
DifficultyExpert
Ready In1 h, 10 m.
Servings4
Health Score52
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