Sweet and sour pork

Prep Time 25 Min

Cook Time 15 Min

Ready in 40 Min

Serves 4

Ingredients

440g can pineapple pieces in natural juice 2 teaspoons cornflour 2 tablespoons tomato sauce 1 tablespoon soy sauce 1 tablespoon white vinegar 1 tablespoon brown sugar 1/3 cup chicken stock 2 tablespoons dry sherry 1 1/2 tablespoons peanut oil 2 (400g) pork fillets, thinly sliced 1 medium brown onion, cut into wedges 1 medium red capsicum, cut into 2cm pieces 2 celery stalks, sliced diagonally 1 garlic clove, crushed

Method

1. Drain pineapple, reserving 2 tablespoons juice. Whisk cornflour and reserved juice in a jug until smooth. Stir in tomato sauce, soy sauce, vinegar, sugar, stock and sherry. 2. Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Stirfry pork, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl. 3. Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until softened. Add capsicum, celery and garlic. Stir-fry for 3 to 4 minutes or until vegetables start to soften. 4. Return pork and juices to wok. Add sauce mixture and pineapple. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Serve with Fried rice. Divide the mixture among biscuit cases. Place in the fridge for 20 minutes or until set.