Making your favourite takeout meals at home is way easier than you think. This sweet and sour pork is a classic that we simply can’t get enough of!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
1 onion, sliced
½ red pepper, sliced
½ yellow pepper, sliced
2 garlic cloves, grated
2 tsp grated ginger
2 tbsp cornflour
500 g boneless pork cubes
1½ tbsp white rice vinegar
¼ cup soy sauce
¾ cup chicken stock
½ pineapple, half blended and half chopped
2 tbsp tomato paste
2 tbsp honey
1 tbsp water
3 cups cooked brown rice
1 cup coriander
4 tsp sesame seeds
2 spring onions, sliced

METHOD
1. Heat some oil in a pan over medium heat. Add the onion and fry for 5 min. Add the peppers, garlic and ginger and fry for 2 minutes. Remove from pan.
2. Place 5 tsp of the cornflour in a bowl and season with salt and pepper. Toss through the pork.
3. Heat some more oil in the pan and fry the pork until crispy and cooked through. Remove from the pan.
4. Add the vinegar, soy sauce, stock and blended pineapple to the pan. Bring to the boil. Add the tomato paste and honey.
5. Mix the remaining cornflour with the water. Add this to the sauce. Simmer and stir occasionally until thickened.
6. Add the pineapple pieces, cooked veggies and pork.
7. Serve the sweet and sour pork on top of brown rice topped with coriander, sesame seeds and spring onion.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Up for another Chinese takeout classic? Check out our beef chow mein with tenderstem broccoli!

The post Skip the takeout for this home-made sweet and sour pork appeared first on MyKitchen.

Had a long week? Our sweet and sour pork comes together in a mere 25 minutes, and it’s another one of our one-pot wonders, so there will be no dishes to clean up except your pot!

SERVES 6 // HANDS-ON 25 min

INGREDIENTS
⅓ cup caster sugar
½ tsp salt
¼ cup tomato sauce
¼ cup light soy sauce
¼ cup rice wine vinegar
1 tbsp cornflour, mixed with
1 tbsp water
¼ cup vegetable oil
500g pork fillet, diced
2 cups julienne carrots
2 cups sliced mushrooms
1 red onion, peeled and sliced
1 yellow pepper, seeded and sliced
1 red pepper, seeded and sliced
1 baby marrow, thinly sliced
½ cup tinned sweetcorn, drained
2 tbsp sesame seeds

METHOD
1. Combine sugar, salt, tomato sauce, soy sauce, vinegar and 1 cup water in a pot. Cook over moderate heat until simmering.
2. Whisk in cornflour mixture, then simmer for 3 minutes until the sauce has thickened. Set aside.
3. Heat 2 tbsp oil in a wok over high heat. Stir-fry the pork for 2 minutes. Remove from the wok.
4. Add 1 tbsp oil and the carrots, mushrooms, onions and peppers. Stir-fry for 3 minutes.
5. Add the remaining oil, baby marrow and sweetcorn. Stir-fry for 2 minutes.
6. Add the pork and the vegetables to the pot. Bring to a simmer for 2–3 minutes.
7. Sprinkle with sesame seeds before serving.

The post Sweet and sour pork appeared first on MyKitchen.