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Our healthy sweet and sour pork is delicious served up with some fluffy rice and a few prawn crackers for a treat. We love the balance of tangy flavours with sweet mellow tones in the sauce, and thanks to a little help from some cornflour it's nice and thick, so it coats everything beautifully. If you want to make this low-fat, healthy sweet and sour pork even more virtuous you could roast the pork, rather than frying it in oil and add in a few more veggies too. Add it to your low calorie meals (opens in new tab) list.
- 2tsp vegetable oil
- 350g (12oz) piece of pork fillet, cut into chunks
- 1 onion, peeled and cut into wedges, leaves pulled apart
- 1 red or green pepper, deseeded and cut into chunks
- Thumb-sized piece of fresh root ginger, peeled and finely sliced
- 1 cinnamon stick or 1tsp ground cinnamon
- 227g can pineapple rings in natural syrup (140g drained weight - reserve the syrup), each ring cut into 8 pieces
- 230g can plum tomatoes
- 1tbsp tomato ketchup
- 1tbsp vinegar, or more, to taste
- ½ chicken stock cube
- 1tsp flour or cornflour
- About 2tbsp soy sauce, to taste
- 200g (7oz) dried egg noodles
- 2 small heads pak choi, leaves separated and large ones chopped
- Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside.
- Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple's syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken.
- Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste.
- Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).
Top Tip for making Low-fat sweet and sour pork
Woman's Weekly cookery editor Sue McMahon suggests cutting the tendons and trimming the fat from the pork before using it. If you want a hotter sauce, add garlic and chillies
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