A healthy sweet & sour pork stir fry recipe for an easy supper. Make the most of versatile pork leg steaks with this quick cooking method. Pork loves the sweet pineapple, and children will too. A great family dish that you’ll come back to again and again. Use whatever veg you like, and mix it up for variety; bean sprouts, baby sweetcorn, carrot, cabbage, sweet peppers, mushrooms, broccoli, green beans .. the list is endless!
- 1x pack Helen Browning’s organic pork leg steaks, cut into strips
- 1 tbsp vegetable oil
- 1 red onion peeled and diced
- 2 garlic cloves
- a couple of handfuls of stir-fry vegetables
- 1 small can pineapple slices in juice, slices cut into chunks and juice set aside
- 75ml water
- 2 tbsp tomato puree
- 2 tbsp white wine vinegar
- 1 tbsp sweet chilli sauce
- rice, to serve
Cut the pork steaks into equal sized strips, across the grain. This ensure the meat stays tender.
In a measuring jug mix together the pineapple juice, water, tomato puree, vinegar and sweet chilli sauce.
Heat the oil in a large frying pan or wok over a medium-high heat. and fry the pork, onion and garlic for 5 minutes.
Add the prepared stir-fry vegetables, the sauce and pineapple chunks. If you using your own selection of vegetables be sure to chop to roughly equal sized pieces. Cook until vegetables are cooked but still retain some bite – 3 or 4 minutes.
Serve with rice.
Helen Browning’s Organic Saddleback pigs enjoy an active, outdoor life, spending their time happily doing just what pigs like to do. Their meat has a distinctive, rich flavour and a fantastic texture. Our organic pork leg steaks offer a versatile, quick and tender cut of meat. Serve braised in a fruity sauce, spiced, barbecued, in breadcrumbs or griddled.