Chinese Five Spice Sweet & Sour Pork
Over a year ago
5,992 views
Ingredients
- 600g pork loin steaks, fat removed & cut into 1.5cm chunks
- 2 cloves garlic, crushed
- 1 red chilli, deseeded & finely chopped
- 2tsp chinese five spice
- 2tbsp sunflower oil
- 6 spring onions, sliced
- 1 green pepper, deseeded & sliced
- 1 red pepper, deseeded & sliced
- 75g tin water chestnuts, drained & halved
- 6tbsp rice wine or dry sherry
- 2tbsp rice wine vinegar
- 3tbsp caster sugar
- 200g fresh prepared pineapple, chopped
- 2tsp cornflour
- 1 juice of lemon
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1. in a sealed food bag, mix the pork with garlic, chilli & five spice, rubbing into the meat. leave to marinate in the fridge for a few hours, if you have time.
2. heat the oil in a wok or large frying pan, add pork & cook on a high heat for 2-3mins, stirring, until golden. add the spring onions, peppers & water chestnuts, & fry for a further 5mins.
3. pour in the wine, vinegar, sugar & pineapple, & simmer for 5mins, until the pork is cooked through. mix the cornflour with the lemon juice & add to the pan, stirring on a low simmer for 2-3mins until thickened. serve with noodles
Comments (0)