£10 MEALS FOR UNDER

SWEET AND SOUR PORK FILLETS (SERVES FOUR)

This week’s dish comes courtesy of Quality Meat Scotland’s Go Places with Pork campaign. It’s an initiative to showcase pork’s flavour and versatility.

Serving four, it’s a delicious option next time you’re rustling up a midweek meal for all the family.

You’ll need

● 600g pork fillet ● For the sauce: ● 1 large red pepper ● 4 spring onions ● 3 cloves of garlic ● 300g fresh pineapple ● 35ml white wine vinegar ● 35g tomato ketchup ● 35ml light soy sauce ● 35ml lemon juice ● 35ml rapeseed oil ● 15g piece fresh peeled ginger ● For the pork: ● 15ml lemon juice ● 15ml light soy sauce ● 20g cornflour ● Extra rapeseed oil ● Coriander

Method

1. Chop the red pepper into thin strips, discarding any white pith and seeds.

2. Wipe, trim and cut the spring onions into strips. 3. Peel and finely chop the garlic, finely chop the ginger, and chop pineapple into small pieces.

4. In a wok heat the oil and add the peppers, spring onion, garlic and ginger. Fry for two mins.

5. Add all the rest of the ingredients for the sauce and bring to the boil – put this to the side while you cook the pork.

6. Cut the fillet in half lengthways, then cut the pork into thin strips.

7. Place the pork into a bowl along with the extra soy sauce and lemon. Stir to coat the pork. 8. Add cornflour to the pork bowl and mix well. 9. Heat some oil in a large frying pan and sauté the pork on a high heat for four minutes.

10. When cooked, transfer the pork to the wok containing the sauce.

11. Heat through until the sauce is piping hot. 12. Serve topped with chopped coriander and steamed rice.