BLOOD ORANGE SWEET AND SOUR PORK
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.
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.
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.