Rainbow Sweet & Sour Pork Stir-Fry
with Jasmine Rice
This tangy, vinegary, sweet yet savoury sauce is big on flavour but sure to be a hit with the whole family. To complete the non-traditional sweet and sour sauce, sweet red capsicum and pineapple elevate this revamped takeaway dish to new heights!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
pork loin
2 clove
garlic
1
red onion
1
red capsicum
1 packet
sugar snap peas
1 bunch
spring onions
1 tin
pineapple slices
Not included in your delivery
6 cup
water
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tbs
white wine vinegar
2 tbs
honey
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat;)
Utensils
Cooking Steps
Chop the pork loin steaks into 2 cm pieces. Peel and crush the garlic. Finely slice the red onion. Trim the ends of the sugar snap peas. Chop the red capsicum into 2 cm pieces. Drain the pineapple slices and chop into 2 cm chunks. Finely slice the spring onion.
Rinse the Jasmine rice well. Bring the rice and the water (for the rice) to a boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm. Set aside.
While the rice is cooking, place the pork loin pieces in a medium bowl. Add the plain flour and a pinch of salt and pepper and stir to coat the pork pieces. Set aside. TIP: The flour helps to keep the meat moist and bind the flavours in the sauce.
Heat a large wok or frying pan over a high heat, add 2 tbs of olive oil and swirl to coat the pan. Cook 1/2 of the pork pieces for 1-2 minutes, or until browned. Transfer to a second medium bowl. Repeat with the remaining pork.
In a small bowl, combine the soy sauce, white wine vinegar, honey and garlic. Set aside. Add a drizzle of olive oil to the same wok. Add the red onion, sugar snap peas, red capsicum and pineapple pieces and cook for 4-5 minutes, or until fragrant and the capsicum starts to soften. Return the pork to the pan and pour over the soy sauce mixture. Cook for 3-4 minutes, or until the sauce thickens.
Divide the Jasmine rice between bowls, top with the pork stir-fry and sprinkle with spring onion.
