Lighter Sweet & sour pork

Healthy takeaway recipe for 2 people, takes only 15 mins; recipe has pork tenderloin, carrot, rapeseed oil, garlic clove, ginger, spring onion, red pepper, rice, egg white, chinese five-spice powder, cornflour, self-raising flour, dark soy sauce, sesame oil, cider vinegar, golden caster sugar, tomato puree, cornflour and vegetable bouillon.

Lighter Sweet & sour pork

Lighter Sweet & sour pork

Recipe by Chef Soomro Course: Healthy takeaway
Servings

2

servings
Prep time

30 mins

Ingredients

  • Red Pepper: 1/2 red pepper, deseeded, cut into long thin strips
  • Garlic Clove: 2 garlic cloves, finely chopped
  • Spring Onion: 3 spring onions, ends trimmed, cut into long diagonal slices
  • Carrot: 1 carrot (140g), cut in approx 5cm long strips
  • Sesame Oil: 1/2 tsp sesame oil
  • Cider Vinegar: 1 tbsp Chinese white rice vinegar or cider vinegar
  • Dark Soy Sauce: 1 tsp dark soy sauce
  • Tomato Puree: 1 tsp tomato puree
  • Rapeseed Oil: 1 tbsp rapeseed oil, plus 2 tsp
  • Ginger: 2 tsp finely chopped ginger
  • Vegetable Bouillon: 175ml vegetable bouillon, made with 1/2 tsp powder (we used Marigold Swiss Vegetable Bouillon)
  • Self Raising Flour: 1 1/2 tsp self-raising flour
  • Golden Caster Sugar: 2 tsp golden caster sugar
  • Rice: 200g long-grain rice, cooked
  • Cornflour: 1 tbsp cornflour
  • Pork Tenderloin: 225g pork tenderloin
  • Chinese Five Spice Powder: 1/4 tsp Chinese five-spice powder
  • Egg White: 1 egg white

Directions

  1. Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.
  2. Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato puree, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.
  3. Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it's very hot (test by dropping a piece of meat in - it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.
  4. Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce - it should immediately start to bubble rapidly - and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.