Sweet & Sour Pork

Wow! All I can say is...wow! This is the first time I've made sweet and sour sauce AND the first time I've cooked pork in such a way that has left me wanting more. This is by far the best way to have pork...most definitely. This recipe serves 4 with rice. Because my family love a lot of sauce - I doubled the sauce quantities.

Ingredients:

• 500-600g pork fillet, trimmed and thinly sliced
• 1/4 cup soy sauce
• 1/4 cup tomato sauce
• 1 tablespoon white vinegar
• 1 teaspoon brown sugar
• 1 onion, peeled and cut into wedges
• 1 green capsicum, thinly sliced (I only had red so used it)
• 150g cherry tomatoes, halved
• 150g chopped fresh pineapple (I used tinned pieces)
• Steamed rice - enough for 4.

Method:

1. Place the pork and 2 tablespoons of the soy sauce in a bowl, toss until well coated, cover and refrigerate for 10mins
2. Place the remaining soy sauce in a bowl and combine with tomato sauce, vinegar and brown sugar. Set aside
3. Place a wok or large non-stick frying pan over medium-high heat and spray with spray oil spray. Cook the pork in batches until browned, then remove and wipe out the wok with paper towel
4. Spray the wok with a little more spray oil. Add onion and capsicum and stir-fry for 4 minutes or until just tender. Return the pork to the wok, along with tomatoes, pineapple and soy sauce mixture and cook for a further 3 minutes
5. Serve immediately with steamed rice.

Note: Brown rice is a wholegrain rice which means it has more fibre and a higher vitamin content that white rice varieties. Of the white rice varieties, basmati has the lowest GI so helps you fell fuller for longer.