Sweet and sour pork

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Step 1

Place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice (see TIP).

Step 2

Mix corn flour, garlic and ginger in a bowl with 1 tbs water until it forms a thick paste. Add the pork fillet and toss to coat.

Step 3

Heat olive oil in a fry pan over medium heat and fry the pork until golden all over. Place on a piece of paper towel to drain excess oil.

Step 4

Using the same fry pan, sauté the onion, carrot, red capsicum and pineapple until veggies have softened.

Step 5

Whisk sauce ingredients together in a bowl, pour into the fry pan and simmer until it thickens. Add the pork back into the pan and cook for a further 2 minutes until evenly coated.

Step 6

Serve pork on a bed of cauliflower rice.