A classic dinner that we all know and love. The best part about this sweet and sour pork recipe is that it's ready in 20 minutes.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes
Ingredients
440g can pineapple pieces in natural juice
1/3 cup (80ml) tomato sauce
1 1/2 tbs white vinegar
2 garlic cloves, crushed
2 tbs soy sauce
1 tbs cornflour
1 tbs peanut oil
500g Coles Australian Pork Scotch Fillet, cut into 2.5cm pieces
1 leek, thickly sliced diagonally
1 red capsicum, seeded, chopped
1 carrot, sliced diagonally
steamed jasmine rice, to serve
coriander sprigs, to garnish
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Drain pineapple, reserving 1/3 cup juice. Combine juice in a jug with tomato sauce, vinegar, garlic, soy sauce, cornflour and 2 tbsp water.
Step 2
Heat oil in a large wok or frying pan over medium-high heat. Cook pork, in 2 batches, for 3 mins or until browned all over. Transfer to a bowl.
Step 3
Add leek, capsicum and carrot to the wok or pan and cook for 3 mins or until onion is just tender. Return pork to pan with sauce mixture and pineapple. Cook for 5 mins or until pork is just cooked through and sauce thickens.
Step 4
Serve pork with rice and top with coriander sprigs.
500g Coles Australian Pork Scotch Fillet, cut into 2.5cm pieces
1 leek, thickly sliced diagonally
1 red capsicum, seeded, chopped
1 carrot, sliced diagonally
steamed jasmine rice, to serve
coriander sprigs, to garnish
Description
A classic dinner that we all know and love. The best part about this sweet and sour pork recipe is that it's ready in 20 minutes.
Method
Step 1
Drain pineapple, reserving 1/3 cup juice. Combine juice in a jug with tomato sauce, vinegar, garlic, soy sauce, cornflour and 2 tbsp water.
Step 2
Heat oil in a large wok or frying pan over medium-high heat. Cook pork, in 2 batches, for 3 mins or until browned all over. Transfer to a bowl.
Step 3
Add leek, capsicum and carrot to the wok or pan and cook for 3 mins or until onion is just tender. Return pork to pan with sauce mixture and pineapple. Cook for 5 mins or until pork is just cooked through and sauce thickens.
Step 4
Serve pork with rice and top with coriander sprigs.
