Healthy homemade takeaway. Whilst I’m all for supporting local restaurants who are adapting so well during the lockdown to provide us our favourite meals. I’m also be battling fitness and health because of the working from home and the gyms being shut. Here’s a guilt free sweet and sour dish to hit your chinese craving and is super tasty.
It starts in the slow cooker so you have soft delicate pork and you finish it off in the wok for crispy veg. Read on for the recipe…
1 fillet of pork
1 tin of pineapple chunks. (Keeping the juice for the slow cooker. The chunks will be added in the wok later)
2 garlic cloves, crushed
1 tsp of ginger purée
2 tbsp dark soy sauce
4 tbsp white wine vinegar
2 tbsp soft light brown sugar
5 tbsp tomato ketchup
1 pinch dried chilli flakes
freshly ground black pepper
In the wok:
2 tbsp sunflower oil
1 onion, cut into wedges
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1 tin of water chestnuts
1 – 2 tbsp cornflour
In the slow cooker add all your ingredients and set to low. Cook for 4-6 hours depending on the strength of your cooker.
When it’s done heat your wok with a little oil. Add your onions, peppers and fry until charred.
Next add your sauce and pork, stir for a a min or 2. Follow with the pineapple and water chestnuts. And add the cornflour mixed with a little water. This will allow your sauce to thicken up.
Serve with rice or noodles and enjoy!