Sweet And Sour Pork
A Chinese stir-fry dish made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple. Battered pork gets fried until crispy then tossed in a sweet and tangy sauce. This dish is very quick and easy to make and we guarantee everyone in your family will absolutely love it! We recommend you serve it with some rice and choi sum.
A Chinese stir-fry dish made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple. Battered pork gets fried until crispy then tossed in a sweet and tangy sauce. This dish is very quick and easy to make and we guarantee everyone in your family will absolutely love it! We recommend you serve it with some rice and choi sum.
- 3 tablespoons roasted peanuts
- 1 teaspoon crushed ground chillies
- 2 pork loin steaks
- 2 tablespoons groundnut oil
- black pepper
- 125 grams pineapple (with the juice from the can)
- 3 tablespoons lime juice
- light soy sauce
- Shaoxing rice wine
- steamed rice
- choi sum (Chinese cabbage)
For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside.
Bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess.
Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook until golden-brown and cooked through. Remove the steaks from the wok and transfer to a warm plate to rest.
For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.
Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper.
To serve, pour the sauce over the pork and serve with rice and choi sum.
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