Sweet and Sour Pork
Green
Tender pork and colourful vegetables in a homemade sweet and sour sauce with pineapple, ginger and Chinese five spice, served over white rice.
Ingredients
- Ingredient
- Amount
- Skinless pork
- 350g
- Chinese five spice
- 1.5 tsp
- Canola oil
- 1
- Onion
- 1 diced
- Garlic
- 1 clove crushed
- Ginger
- 1 tsp crushed
- Frozen vegetable mix
- 500 g (carrot, capsicum, corn, snow peas, broccoli)
- Tin of crushed tomato
- 1/3 400g tin
- Crushed pineapple in juice
- 125 g
- Apple cider vinegar
- 1 tbsp
- Salt-reduced soy sauce
- 1 tbsp
- Apricot nectar
- 2 tbsp
- Brown sugar
- 3 tbsp
- Water
- 110mls
- White rice
- to serve
This is a School Lunch Project Menu item, best served “with rice”.
Method
- Place a large pan over medium heat and add oil to coat the bottom of the pan.
- Place pork in a single layer to cover the bottom of the pan. Leave for 2 minutes and then turn, cook until browned.
- Add the onion and cook, stirring until it becomes translucent and softens. Add the garlic, ginger, and five-spice powder, and cook for 1 minute until fragrant.
- Add the sauce ingredients and simmer for 30 minutes.
- Take the frozen vegetables out of the freezer and place into a bowl.
- Continue cooking the sauce at a slow simmer, until the pork is tender. Add the frozen vegetables and simmer for a final 10 minutes. If the sauce becomes too thick and starts to catch on the bottom of the pan, add more water to thin out.
- Cook the rice according to the packet instructions in a saucepan or in a rice cooker.
- Serve the sweet and sour pork over rice.
with rice
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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