Sweet and sour pork - With Chinese 5 Spice Smoked Garlic


500g (1lb) pork fillet, cut into small cubes
2 tbsp rice wine or sherry
1 tbsp light soy sauce
2 tsp cornflour
425g (14oz) Fairtrade pineapple
1 tbsp sunflower oil
1 red pepper, deseeded and cut into cubes
1 carrot, cut into thin strips
1 bunch spring onions, sliced
2 – 3 cloves of Chinese 5 Spice Smoked Garlic – finely minced

For the sauce
1 tbsp tomato ketchup
1 tbsp soft brown sugar
1 tbsp light soy sauce
2tbsp white wine vinegar
2 tsp cornflour blended with 1 tbsp cold water


Place the pork in a bowl and add the sherry or rice wine and soy sauce.

Stir well and leave to marinate for 20 minutes. Stir in the cornflour. Drain the Fairtrade pineapple from the can and reserve the juice, cut into chunks. Heat the oil in a wok or large frying pan and stir-fry the pork for 3-4 minutes until browned and cooked through with no pink showing. Remove from the pan.

Add the pepper, carrot, spring onion, Chinese 5 Spice Smoked Garlic and pineapple chunks to the pan and cook for a further 2-3 minutes. Mix the reserved pineapple juice with the sauce ingredients and add to the pan with the pork. Simmer for 3-4 minutes. Serve immediately with egg fried rice or noodles.



Based on a recipe featured on Tesco Real Food


Buy  Chinese 5 Spice Smoked Garlic


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