Easy Sweet & Sour Pork Stir-fry
Ingredients
- 500g thin Otway Pork loin steaks (see tips)
- 2 tablespoons peanut or vegetable oil
- 1 red onion, peeled, halved, and cut into 1cm wedges
- 2 garlic cloves, finely chopped
- 1 red capsicum, deseeded and cut into 2-3cm pieces
- 1 ¼ cups sliced fresh pineapple pieces (see tips for canned pineapple)
- 240g bottle sweet and sour sauce (see tips)
- Sliced green onions and steamed rice, to serve
Method
- Pat pork dry with paper towel. Cut pork into 1 cm-thick strips
Heat a wok over high heat. Swirl the oil around the wok. Stir-fry pork, in batches, for 2 minutes or until golden and almost cooked through. Transfer each batch to a plate.
Add onion, garlic and capsicum to wok. Stir fry for 3 minutes or until vegetables just soften.
Add pineapple to wok. Stir-fry for 1 minute. Add sweet and sour sauce. Bring to the boil and simmer for 2 minutes.
Toss through pork. Cook for 1-2 minutes until the sauce is bubbling.
Serve with sliced green onions and steamed rice.
Notes
You can use pork stir-fry strips if preferred.
One 227g can drained pineapple rings, each cut into 4, can be substituted for the fresh pineapple.
There is a range of sweet and sour sauces in the Asian section of your supermarket. We used Lee Kum Kee brand.
Recipe courtesy of Australian Pork Limited.
