Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Sweet & Sour Pork
Sweet and Sour Pork is a much-loved family dish with many versions in its long history. In Australia, we like to sweeten our pork with the addition of canned or fresh pineapple however, the traditional Chinese version doesn’t use pineapple but rather pickled vegetables. Courtesy of Australian Pork
- 2 tbsp vegetable oil
- 600g pork fillets or diced pork, cut into 3cm bite-size pieces
Sweet & Sour Sauce
- 1 red onion, cut into thin wedges
- ½ red capsicum, diced
- ½ yellow capsicum, diced
- 225g can pineapple pieces in syrup, drained with juice reserved
- 2 cloves garlic, crushed
- ¼ cup tomato sauce
- 2 tbsp white wine vinegar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp cornflour combined with 1 tbsp water
- Heat 1 tablespoon of oil in a wok or frying pan and cook the pork in batches until well browned. Set aside.
- Heat remaining oil in the wok and cook the onion and capsicum for 2 - 3 minutes or until tender. Return the pork to the pan with the pineapple, 1/3 cup reserved juice, garlic, tomato sauce, vinegar, soy sauce, Worcestershire and cornflour mixture and cook on high for a further 2 - 3 minutes or until the sauce boils and thickens.
- Transfer sweet and sour pork to a serving dish, garnish with spring onion and serve with steamed rice.
