What are the main ingredients in Sweet ’n Sour Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel

What is the nutritional information of Sweet ’n Sour Pork?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Sweet ’n Sour Pork?

STICKY & SATISFYING SUPPER: Serve up a large helping of tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef! RICE RICE BABY: Rinse the rice and place in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot. ACT CASHEWAL...: Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. CRISPY PORK: Pat the pork dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the cornflour in a bowl, crack in 2 eggs, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 3-4 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel. A LIL SWEET & A LIL SOUR: Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 40ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving. ALMOST THERE: Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.

What should be prepared from my kitchen to make Sweet ’n Sour Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel

Sweet ’n Sour Pork

There is nothing better than a warming bowl of crispy pork, sweet pineapple and juicy onions coated in a Sweet n’ Sour sauce. Served over a base of umami laced Jasmine rice, speckled with edamame beans and topped with pickled peppers and fresh coriander – you’ll forget all about the cold weather outside!

Sweet ’n Sour Pork

with tamari-infused rice & crunchy cashews

Hands on Time: 35 - 55 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Cornflour
Edamame Beans
Fresh Coriander
Garlic Clove
Garlic Cloves
Jasmine Rice
Onion
Onions
Pickled Bell Peppers
Pineapple Rings
Pork Fillet
Sweet n' Sour Sauce
Tamari

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s
Paper Towel

Serves 1

RICE RICE BABY
Rinse the rice and place in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEWAL...
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY PORK
Pat the pork dry with paper towel and cut into bite-sized chunks. Place 1 tsp of the cornflour in a bowl, crack in 1 egg, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 3-4 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 1-2 minutes until heated through. Stir through the sweet ’n sour sauce and 20ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a large helping of tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!

Jasmine Rice - 100ml
Edamame Beans - 100g
Cashew Nuts - 15g
Pork Fillet - 150g
Cornflour - 65ml
Onion - 1
Garlic Clove - 1
Pineapple Rings - 2
Sweet ’n Sour Sauce - 60ml
Tamari - 15ml
Pickled Bell Peppers - 50g
Fresh Coriander - 3g

Download the Recipe

Serves 2

RICE RICE BABY
Rinse the rice and place in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEWAL...
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY PORK
Pat the pork dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the cornflour in a bowl, crack in 2 eggs, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 3-4 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 40ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a large helping of tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!

Jasmine Rice - 200ml
Edamame Beans - 200g
Cashew Nuts - 30g
Pork Fillet - 300g
Cornflour - 125ml
Onion - 1
Garlic Cloves - 2
Pineapple Rings - 3
Sweet ’n Sour Sauce - 130ml
Tamari - 30ml
Pickled Bell Peppers - 100g
Fresh Coriander - 5g

Download the Recipe

Serves 3

RICE RICE BABY
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEWAL...
Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY PORK
Pat the pork dry with paper towel and cut into bite-sized chunks. Place 3 tsp of the cornflour in a large bowl, crack in 3 eggs, and add a pinch of salt. Mix until fully combined. Place a large pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 4-5 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 60ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a large helping of tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!

Jasmine Rice - 300ml
Edamame Beans - 300g
Cashew Nuts - 45g
Pork Fillet - 450g
Cornflour - 170ml
Onions - 2
Garlic Cloves - 3
Pineapple Rings - 5
Sweet ’n Sour Sauce - 170ml
Tamari - 45ml
Pickled Bell Peppers - 150g
Fresh Coriander - 8g

Download the Recipe

Serves 4

RICE RICE BABY
Rinse the rice and place in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEWAL...
Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY PORK
Pat the pork dry with paper towel and cut into bite-sized chunks. Place 4 tsp of the cornflour in a large bowl, crack in 4 eggs, and add a pinch of salt. Mix until fully combined. Place a large pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 4-5 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 80ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a large helping of tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!