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 mins

Serving size

Serves 4

Ingredients

  • 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

  1. Mix cornflour with some of the tea to form a paste. Add remaining tea, lemon juice or vinegar and soy sauce and mix well.
  2. Heat half the oil in a large frying pan. Pork until golden brown. Spoon out and keep warm.
  3. 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.
  4. Stir in the sauce to coat the veggies. Add meat and green beans. Stir to heat through.
  5. 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.
  6. 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.
Tip-icon

Tips

  1. Minute steak, stroganoff meat or chicken strips will work just as well.
  2. If your pan is not big enough – fry the veggies in batches. Mix together in step 4 before adding the sauce.

Nutritional information per portion

Energy

1430 kJ

Protein

31,3 g

Fat

12,4 g

Carbohydrates

18,5 g

Salt

0,8 g

Sweet and sour beef video

This recipe is from Cooking from the heart, 3rd edition: Diabetes

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