© J Sainsbury plc 2020
Healthier sweet and sour pork
All the sweet, tangy flavours of the classic sweet and sour pork but with more veg and fewer calories
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 250g basmati rice
- 100g spring onions, washed, trimmed and sliced on the diagonal
- 1 tbsp light soy sauce
- 100g tomato ketchup
- 432g tin pineapple chunks in juice, drained, reserving 3 tbsp juice
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 300g extra-lean pork fillet medallions, cut into chunks
- 3 peppers, deseeded and thinly sliced
- 200g pak choi, sliced lengthways
Method
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1
Bring a large pan of water to the boil. Add the rice and cook for 20 minutes. Drain, then stir through half the sliced spring onions.
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2
Meanwhile, mix together the soy sauce, tomato ketchup, reserved pineapple juice and vinegar in a small bowl.
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3
Heat the oil in a wok. Add the pork and stir-fry for 5 minutes. Add the peppers and stir-fry for 3-4 minutes, then add the drained pineapple chunks, most of the remaining spring onions, the pak choi and the sauce. Stir-fry for 2 minutes until the pork is cooked through and the vegetables are piping hot. Serve the pork with the rice, garnished with the remaining spring onions.
