Sweet and sour pork
This homemade version of a typical takeaway meal is healthy and wholesome. The pineapple gives the dish a lovely sweet flavour which works well with pork, beef or chicken.
Ready in
45 minsServing size
Serves 4Ingredients
- ½ tbsp (7,5 ml) cornflour
- 5 tbsp (75 ml) strong Rooibos tea
- 3 tbsp (45 ml) lemon juice or white grape vinegar
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) olive or canola oil
- 500 g pork shoulder or leg, removed from the bone, cut into strips and excess fat removed
- 1 red or green pepper, seeded and sliced
- 2 carrots, peeled, halved lengthwise and diagonally sliced
- 4 tsp (20 ml) finely grated fresh ginger
- 1 small pineapple, peeled, sliced and cut into triangles
- ¼ cabbage, shredded
- 100 g green beans, halved
- black pepper to taste
- handful fresh parsley or mint, chopped
Method
- Mix cornflour with some of the tea to form a paste. Add remaining tea, lemon juice or vinegar and soy sauce and mix well.
- Heat half the oil in a large frying pan. Pork until golden brown. Spoon out and keep warm.
- Add remaining oil and stir-fry pepper, carrots and ginger for a few minutes. Add pineapple and fry for another few minutes. Add cabbage and stir-fry until just softened.
- Stir in the sauce to coat the veggies. Add meat and green beans. Stir to heat through.
- Cover with a lid for a few minutes to steam the beans. The beans should remain green and crunchy. Season with pepper, sprinkle with herbs and serve immediately.
- Serve with a green salad or some fruit. The veggies and pineapple add enough bulk to this dish and a starch like noodles or rice is not necessary.
Tips
- Minute steak, stroganoff meat or chicken strips will work just as well.
- If your pan is not big enough – fry the veggies in batches. Mix together in step 4 before adding the sauce.
Sweet and sour beef video
Sweet and sour chicken
This recipe is equally delicious with chicken fillets.
Nutritional information per portion
Energy
1430 kJ
Protein
31,3 g
Fat
12,4 g
Carbohydrates
18,5 g
Salt
0,8 g
This recipe is from Cooking from the heart, 3rd edition: Diabetes
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