Low-fat Sweet & Sour Pork

 

Chinese takeaways are a real treat but this tasty low-fat version of an old favourite makes a great dinner any day of the week. Try Woman's Weekly's healthier sweet and sour pork.

Ingredients:

• 2 teaspoons vegetable oil
• 350 grams pork fillet, cut into chunks
• 1 onion, peeled and cut into wedges, leaves pulled apart
• 1 red or green pepper, deseeded and cut into chunks
• Thumb-sized piece of fresh root ginger, peeled and finely sliced
• 1 cinnamon stick
• 1 can pineapple rings in natural syrup (140g drained weight - reserve the syrup), each ring cut into 8 pieces
• 1 can plum tomatoes
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar, or more, to taste
• 0.5 chicken stock cube
• 1 teaspoon flour or cornflour
• 2 tablespoons soy sauce, to taste
• To serve:
• 200 grams dried egg noodles
• 2 small heads pak choi, leaves separated and large ones chopped

Directions:

Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside. Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple's syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken. Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste. Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

(Serves --)