Sweet and Sour Pork

There is a nice heat from the chilli and ginger in this recipe, which isn't the norm for a sweet and sour recipe, but it gives it a kick that I think it needs. This is a very quick recipe, so get cooking the rice according to the packet instructions (or click here for more interesting variations) before you start frying. Have all the ingredients chopped and ready to go before you start cooking.

Ingredients

200g pork fillet

Sea salt and black pepper to season

1 onion

1 red pepper

1 yellow pepper

1 fat clove of garlic, peeled

½ small red chilli

A thumb-sized piece of ginger, peeled

Rapeseed oil

1 teaspoon of Chinese five-spice

1 tablespoon cornflour

3 tablespoons dark soy sauce

A small tin of pineapple chunks in juice

2 tablespoons balsamic vinegar

Coriander leaves to garnish

Method

• Cut the pork fillet lengthways down the middle, then cut each side into chunks and season with salt and pepper.

• Peel and halve the onion and chop it into chunks. De-seed the peppers and chop them into bite-sized pieces. Finely slice the garlic, chilli and ginger.

• Set a large frying pan or wok over a high heat and when hot add some oil and the pork pieces. Immediately sprinkle over the five-spice and brown the pork for a few minutes. Remove to a clean bowl using a slotted spoon.

• Give the pan/wok a wipe down with kitchen roll, then return to the heat, add more oil, then add the onion, peppers, chilli, ginger and garlic. Cook these for about two minutes, stirring frequently.

• Stir in the cornflour and add the soy sauce, then cook for a further minute.

• Add the pork back in along with the pineapple chunks, their juice and the balsamic vinegar.

• Check the seasoning and cook for a further few minutes ensuring the pork is cooked through (break a piece open to check). Simmer for a few minutes until the sauce thickens, if needed.

• Serve with rice and a garnish of coriander leaves.