By Wesley Perrett
SWEET AND SOUR PORK WITH RICE
5 steps
Cook:15min
This is perfect for those days when you're craving a Chinese takeaway. Instead of ordering a greasy one in, give this a go. It's going to taste much better and it's going to keep you lean and healthy too! #Win.
Updated at: Thu, 17 Aug 2023 12:05:05 GMT
Nutrition balance score
Great
Glycemic Index
55
Low
Glycemic Load
37
High
Nutrition per serving
Calories787.9 kcal (39%)
Total Fat26.2 g (37%)
Carbs67.6 g (26%)
Sugars10.1 g (11%)
Protein60.7 g (121%)
Sodium726.7 mg (36%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
½ Tbspcoconut oil
0.5red onion
sliced into thin wedges
0.5red pepper
de-seeded and finely sliced
50gmange tout
250gpork fillet
sliced into 1cm thick strips
250grice
pre-cooked
1 tspcaster sugar
2 Tbspred wine
or sherry vinegar
1 Tbsplight soy sauce
2 tsptoasted sesame oil
2 Tbspcoriander
chopped, to serve, optional
Instructions
Step 1
Melt the coconut oil in a wok or large frying pan over a high heat. Add the onion, pepper and mange tout and stir-fry for 1 minute.
Step 2
Throw in the pork strips and continue to stir-fry for 2 minutes, by which time the vegetables should be softening and the pork virtually cooked. Check by cutting into one of the larger pieces of meat to make sure there are no raw pink bits left.
Step 3
Ping your rice in the microwave, following the packet instructions - you're almost ready to serve.
Step 4
Reduce the heat under the wok or frying pan a little and sprinkle in the sugar. Leave it to melt in with the rest of the ingredients for about 30 seconds. Pour in the vinegar and let it bubble up, stirring to combine. Turn off the heat and stir in the soy sauce and sesame oil.
Step 5
Pile up the hot rice on your plate, top with the sweet and sour pork and finish with a sprinkling of chopped coriander, if using.
