Enjoy the flavours in this sweet and sour recipe

Sweet and Sour Pork Fillet (Serves 4)

Ingredients Instructions
  • 600g pork fillet
  • For the sauce - 1 x large red pepper
  • 4 x spring onions
  • 3 x cloves garlic
  • 300g fresh pineapple
  • 35ml white wine vinegar
  • 35g tomato ketchup
  • 35ml light soy sauce
  • 35ml lemon juice
  • 35ml rapeseed oil
  • 15g piece fresh peeled ginger
  • For the pork - 15ml lemon juice
  • 15ml light soy sauce
  • 20g cornflour
  • Extra rapeseed oil to fry
  • Fresh chopped coriander to sprinkle
  • For the sauce - Chop the red pepper into thin strips, discarding any white pith and seeds
  • Wipe, trim and cut the spring onions into thin strips
  • Peel and finely chop the garlic. Finely chop the ginger. Chop the pineapple into small pieces.
  • In a wok heat the oil and add the peppers, spring onion, garlic and ginger and fry for 2 minutes
  • Add all the rest of the ingredients for the sauce and bring to the boil – put this to the side while you cook the pork
  • For the pork - Cut the fillet in half lengthways – then cut the pork into thin strips
  • Place the pork in to a bowl along with the extra soy sauce and lemon. Stir to coat the pork.
  • Add the cornflour the pork bowl and mix well
  • Heat some oil in a large frying pan and sauté the pork on a high heat for 4 minutes (You may have to do this in batches if your pan isn’t big enough. Be mindful not to crowd the pan)
  • When cooked transfer the pork to the wok where the sauce is.
  • Gently heat through until the sauce is piping hot has thickened slightly.
  • Serve topped with chopped coriander and steamed rice.