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Thai Sweet and Sour Pork

Posted on: 27th March 2013

Posted in: Main dishes, Recipes

This is my homemade Thai-style sweet & sour pork recipe – a fab alternative to a takeaway and loads healthier! It only takes about 30 minutes to make. For best results, use a Wok, but a large non-stick frying pan will also do fine. You could alter this recipe by using chicken or turkey if you don’t like pork. This recipe is also gluten free, so suitable for coeliacs (check ingredients list on your tomato ketchup if using a brand you’re unsure of)

Ingredients

  • 1 teaspoon of olive oil
  • 1 medium red onion (I like using red onions as I find them more flavoursome, but a normal white onion will do fine!)
  • 3 cloves of garlic, crushed
  • 1 pepper – colour of your choice
  • 375g lean pork (I used pork chops with all the fat removed, or you can use stir-fry pork strips or pork loins)
  • 2 carrots
  • 1 small can of pineapple chunk/rings, in natural juice
  • 1 1/2 tablespoons of tomato ketchup
  • 1 tablespoon of sugar (or granulated sweetener, e.g. Splenda, Candarel, Sweet ‘n low)
  • 1 1/2 teaspoons of fish sauce (this really adds flavour and the ‘secret ingredient’ for Thai food, but you can omit if you would rather not include it)
  • 1/4 cucumber
  • 5 cherry tomatoes (or 2 standard tomatoes)
  • Sprinkling of powdered coriander and a shake of black pepper to taste

Method

  • Chop the onion and cut the peppers into chunky strips
  • Place the olive spread in Wok, followed by the onion, peppers and crushed garlic
  • On a medium heat, saute (gently fry in the oil) the vegetables for 5 minutes. Lightly browning the vegetables is ok, but avoid burning them
  • Peel the carrots and cut them into thin strips
  • Cut the pork into strips and add to the Wok, along with the carrots. Continue to cook on low/medium heat for a further 10-15 minutes, stirring frequently
  • Whilst the pork is cooking, prepare the sauce: drain the juice from the tinned pineapple into a bowl (retain the pineapple) and add the ketchup, sugar/sweetener and fish sauce. Mix well
  • Cut the cucumber into strips, and cut the cherry tomatoes into quarters
  • Add the cucumber, tomatoes, pineapple (chunks or rings cut into pieces) and sauce into the pork mixture
  • Cook for a further 10 minutes
  • Serve with your choice of complex carbohydrate, e.g. rice, jacket potato, pitta bread

Servings

This dish will serve 4 adults

Cost per serving

No more than £1 per serving (£4 in total)

Nutritional information

Healthy and low fat – Each serving contains 280kcal, 20g protein and 8g of fat (not including sides)

Tips / Serving suggestions

  • Try to avoid large portions of rice/potato if you are trying to maintain or lose weight (one medium/large (200g) jacket potato is plenty, or no more than 75g dried rice)
  • Take leftovers to work and serve with wholemeal pitta bread for a healthy lunch
  • If you need/want to gain weight, add extra sugar and some double cream to the sauce to add extra calories and protein
  • Add extra vegetables to increase your 5-a-day portions (vegetables that work well are broccoli, spinach and beansprouts)

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