Home

Chinese Hot-and-sour Pork

This tasty dish is cooked in the oven and uses less oil than a stir-fry. Trim all visible fat from the pork before cooking, for a healthy, low-fat recipe.

ingredients

serves 4
350 g (12 oz) pork fillet
5 ml (1 tsp) sunflower oil
2.5 cm (1 in) fresh root ginger, grated
1 fresh red chilli, seeded and finely chopped
5 ml (1 tsp) Chinese five-spice powder
15 ml (1 tbsp) sherry vinegar
15 ml (1 tbsp) soy sauce
225 g (8 oz) can pineapple chunks in natural juice
175 ml (6 fl oz) 3/4 cup chicken stock
20 ml (4 tsp) cornflour
15 ml (1 tbsp) water
1 small green pepper, seeded and sliced
115 g (4 oz) baby sweetcorn, halved
salt and ground black pepper
sprig of flat-leaf parsley, to garnish
boiled rice, to serve

method

1. Trim away any visible fat from the pork and cut into 1 cm (1/2 in) thick slices using a sharp knife.

2. Brush the sunflower oil over the base of a flameproof casserole. Heat over a medium heat, then fry the pork for about 2 minutes on each side or until lightly browned.

3. Blend together the ginger, chilli, Chinese five-spice powder, sherry vinegar and soy sauce.

4. Drain the pineapple chunks, I reserving the juice. Make the stock up to 300 ml (1/2 pint) 1/4 cups with the reserved juice, mix together with the spices and pour over the pork.

5. Slowly bring the stock to the boil. Blend the cornflour with the water and gradually stir into the pork. Add the green pepper and baby sweetcorn and season to taste.

6. Cover and cook in a preheated oven at 160°C (325°F) Gas 3 for 30 minutes or until the pork is tender. Stir in the pineapple and cook for a further 5 minutes. Garnish with flat-leaf parsley and serve with boiled rice.


COOK'S TIP —
Chinese five-spice powder is available from oriental food stores and some large supermarkets. However, if you cannot find it, you can use ground mixed spice instead, although the flavour will he slightly different.

What did you think?

2 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved