- Cook Time: 30 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 491
- Carbohydrate Content: 55.5g
- Fat Content: 14.9g
- Fiber Content: 5.4g
- Protein Content: 31.1g
- Saturated Fat Content: 2g
- Sodium Content: 1.1g
- Sugar Content: 14.9g
Lighter Sweet & sour pork Recipe
Lighter Sweet & sour pork is a Healthy takeaway recipe for 2 people, takes only 15 mins; recipe has pork tenderloin, carrot and rapeseed oil.
- 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
- 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.
- 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.
- 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.
- 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.