Sweet and sour pork with rice

Ingredients for 4 portions

• 600 gBoneless pork loin, in 2 cm cubes
• 4 tbspSoy sauce
• 3 tbspCornflour, to coat the pork
• 4 tbspRapeseed oil, for frying
• 1Yellow onion, in chunks
• 2Bell peppers, 1 red and 1 green, in chunks
• 1 cloveGarlic, chopped
• 3 tbspSugar
• 4 tbspVinegar
• 3 tbspKetchup
• ≈ 150 mlWater
• 1 tbspCornflour, for the sauce
• 300 gPineapple, in chunks

On the side

• 300 gRice

Method

1. Bring a large pan of salted water to the boil and add the rice.
2. Boil the rice for about 15 minutes, until tender, then drain.
3. Toss the pork with half the soy sauce, then coat it in the cornflour.
4. Heat the oil in a wok or large frying pan over a high heat. Fry the pork in two batches for about 5 minutes, until golden and cooked through, then lift out.
5. Stir-fry the onion, peppers and garlic in the same pan for 3 minutes, so they stay a little crunchy.
6. Mix the sugar, vinegar, ketchup, the rest of the soy sauce, the water and the cornflour. Pour into the pan and stir until the sauce boils and turns thick and glossy, 1–2 minutes.
7. Return the pork with the pineapple and heat through for 2 minutes. Serve with the rice.

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