Recipe courtesy of Australian Pork
Serves 4 | Prep 15 Mins | Cooking 15 Mins
Ingredients
500g thin pork loin steaks (see tips)
2 tablespoons peanut or vegetable oil
1 red onion, peeled, halved and cut into 1cm wedges
2 garlic cloves, finely chopped
1 red capsicum, deseeded and cut into 2-3cm pieces
1 ¼ cups sliced fresh pineapple pieces (see tips for canned pineapple)
240g bottle sweet and sour sauce (see tips)
Sliced green onions and steamed rice, to serve
Method
Pat pork dry with paper towel. Cut pork into 1 cm-thick strips
Heat a wok over high heat. Swirl the oil around the wok. Stir-fry pork, in batches, for 2 minutes or until golden and almost cooked through. Transfer each batch to a plate.
Add onion, garlic and capsicum to wok. Stir fry for 3 minutes or until vegetables just soften.
Add pineapple to wok. Stir-fry for 1 minute. Add sweet and sour sauce. Bring to the boil and simmer for 2 minutes.
Toss through pork. Cook for 1-2 minutes until the sauce is bubbling.
Serve with sliced green onions and steamed rice.
Tips
You can use pork stir-fry strips if preferred.
One 227g can drained pineapple rings, each cut into 4, can be substituted for the fresh pineapple.
There is a range of sweet and sour sauces in the Asian section of your supermarket.
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