Sweet and sour pork
2 tbsp peanut or rice-bran oil600g pork steaks, cut into 2cm cubes1 tbsp cornflour¼ cup water1 tbsp grated fresh ginger2 tbsp tomato sauce2 tbsp soy sauce2 tbsp white wine vinegar300g can pineapple
|2 Tbsp||Rice bran oil|
|600 g||Pork steaks / fillets|
|1 Tbsp||Fresh ginger, grated|
|2 Tbsp||Tomato sauce|
|2 Tbsp||Soy sauce|
|2 Tbsp||White wine vinegar|
|300 g||Pineapples, chinks and juice|
|150 g||Button mushrooms, cleaned|
|2 stalks||Celery, thickly sliced|
|1||Red pepper, coarsely chopped with seeds removed|
|½ cup||Toasted cashew nuts|
|2 Tbsp||Coriander, fresh|
- Heat peanut or rice-bran oil in a large frying pan. Add pork steaks, cut into 2cm cubes in two batches if necessary, then toss and stir-fry to brown all over.
- Blend cornflour with water until smooth and add to pork along with remaining ingredients except cashew nuts and coriander. Stir over a medium heat until sauce becomes thick.
- Simmer for 10 minutes or until pork is tender. Serve scattered with toasted cashew nuts and chopped fresh coriander, with steamed rice on the side.