Sweet and sour pork with rice
Strips of pork tenderloin and crisp vegetables with pineapple in a glossy sweet and sour sauce, served with rice. Just as good with chicken breast – and for the takeaway style, deep-fry the meat in a crisp batter.
- 30 minTime
- 27 minHands-on
- 4Portions
- ≈ 29 krper portion
- 610kcal per portion
Ingredients for 4 portions
- 500 gPork tenderloin, in strips
- 3 tbspSoy sauce
- 2 tbspCornflour
- 1Yellow onion
- 2Bell peppers
- 1Carrot
- 1 cloveGarlic
- 1 tbspGinger, grated
- ½Pineapple
- ≈ 2 dlWater
- 3 tbspKetchup
- 3 tbspSugar
- 1 tbspVinegar, 12% spirit vinegar
- 2 tbspRapeseed oil, for frying
On the side
- 3 dlRice
Method
- Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Toss the pork strips with 1 tablespoon of the soy sauce and half the cornflour.
- Peel the onion and cut it into wedges. Cut the peppers into chunks and the carrot into thin slices. Finely chop the garlic. Peel the pineapple and cut it into chunks.
- Mix the sweet and sour sauce from the water, ketchup, sugar, vinegar, the rest of the soy sauce and the rest of the cornflour.
- Heat half the oil in a wok or large frying pan and stir-fry the pork over a high heat for 2–3 minutes, until browned. Lift it out.
- Stir-fry the onion, carrot, peppers, garlic and ginger in the rest of the oil for 3–4 minutes, so the vegetables are still crisp.
- Pour in the sauce and bring to the boil, stirring, until it thickens and turns glossy. Add the pork and pineapple and heat through.
- Serve with the rice.
The cost is estimated from Swedish grocery prices.
