BLOOD OR­ANGE SWEET AND SOUR PORK

Bundaberg Style - - RECIPES -

IN­GRE­DI­ENTS

600 gm diced pork

¼ cup plain flour

1 brown onion, sliced

2 cloves gar­lic, peeled and chopped 1 cup pas­sata

1 tbsp gin­ger pow­der

½ tbs 5 spice pow­der

¼ cup soy sauce

1 ½ cups Bundaberg Blood Or­ange 1 tbsp brown sugar

1 cup diced red cap­sicum

1 cup diced green cap­sicum

1 cup chopped green beans

1 cup pineap­ple pieces

LET'S COOK! Step 1

In a large wok, heat a small amount of veg­etable oil. Toss the diced pork in small batches in the flour and seal in the hot oil and re­move to a plate with ab­sorbent pa­per to drain.

Step 2

Clean the pan and add a small amount of oil and stir fry the onions and cap­sicums on high heat un­til they soften. Add the gar­lic, pas­sata, soy sauce, Bundaberg Blood Or­ange, brown sugar, gin­ger and 5 spice pow­ders and bring to a boil.

Step 3

Re­turn the pork pieces to the sauce, turn the heat down to medium and cook for a fur­ther 10 min­utes or un­til sauce be­gins to thicken. Add the beans and pineap­ple pieces and stir through.

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