Everyone will LOVE this recipe for classic sweet and sour pork. Using mince ensures you get more great flavour and don't need to deep fry or over cook the pork. Served with steamed rice.
30 Minutes. A healthy version of a Chinese classic!
400g Australian premium pork mince
1 green capsicum
1 brown onion
1 cup long grain rice
1/2 cup home made sweet & sour sauce:
2 tablespoons tomato sauce, 2 tablespoons pineapple juice, 1 tablespoons rice wine vinegar, 1 tablespoons part soy, 1 tablespoon cornflour
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until water has completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes. Fluff with fork.
Make pork balls & prepare veg
Combine pork mince with a drizzle of olive oil, salt and pepper. Wet hands and roll into walnut sized balls. Peel onion and cut into small bite sized cubes. Deseed capsicum then cut into small bite sized cubes.
Cook pork balls & veg
Bring a non-stick fry pan to medium to high heat with a drizzle of olive oil.
Lightly brown pork balls all over for 2 – 3 minutes. Remove from pan and set aside.
In the same pan, stir-fry onion and capsicum for 2 minutes. Return pork balls to pan and pour sauce over. Combine well, reduce to a simmer and cook for 2 – 3 minutes. Stir to coat pork balls as it cooks. Remove from heat.
Spoon rice into bowls and top with pork balls and veg. Spoon over any remaining sauce from the pan.
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