Sweet Sour Pork Recipe

Pork cubes cooked in a pan or wok with pineapple pieces, tomato sauce, ginger, vinegar, sugar, pepper, cucumber, sweetcorn and mushrooms

500 g pork pieces

2 tablespoons oil

2 small onions, quartered

2 cloves garlic, crushed

1/2 cup chicken stock

225 g can pineapple pieces in syrup

1 tablespoon Edmonds cornflour

1/4 cup tomato sauce

1/2 teaspoon grated root ginger

2 tablespoons DYC white vinegar

2 tablespoons brown sugar

1/2 cup chopped red pepper

1/2 cup chopped cucumber

1/2 cup baby sweetcorn

100 g mushrooms, quartered

Trim fat from pork and cut into 2 cm pieces

Heat oil in a saucepan or wok

Add onion and garlic and cook until onion is clear

Remove from pan

Add half the pork pieces and quickly brown on all sides

Remove from pan

Repeat with remaining meat

Return meat and onions to pan

Add stock and bring to the boil

Cover and cook gently for 30 minutes or until meat is tender

Drain pineapple, reserving juice

Combine juice and cornflour, mixing until smooth

Add pineapple pieces, tomato sauce, ginger, vinegar, sugar, pepper, cucumber, sweetcorn and mushrooms to pan

Cook for 5 minutes

Return to the boil

Stir in cornflour mixture and boil for 2 minutes or until mixture thickens slightly

Serve with rice or noodles

Serves 4 - 6