So we’re now in the third month of the Swallow Recipes for Life Challenge and the chosen three ingredients were a potentially tricky Pork, Sweetcorn and Tomato. I have to admit to pondering for quite some time before coming up with my Retro-tastic Sweet & Sour recipe. And my sincere apologies now for the absence of any authenticity, and if you’re likely to be offended please look no further!. But I can nevertheless assure you it’s a pretty tasty dinner.
Admittedly not a dish I’m usually a big fan of, and I’m always a bit sniffy of the take-away version, but this homemade recipe was a bit of a hit in the Chez Foti household. The kids happily chowed down and successfully consumed a healthily pleasing quota of veggies, but then anything inclusive of fruit and/or sweetcorn and served with rice is usually onto a winner with them. I really should confess to very much enjoying it myself too, way more than I thought I would, though I did perk mine up somewhat with an additional (very) hot chili. And it proved a delightful and worthy use of the very last of my Homemade Tomato Ketchup.
Just in case you missed the earlier challenges, the lovely Vanesther of Bangers and Mash Chat has tasked fellow bloggers to come up with wholesome, delicious and easy-to-cook recipes using three key ingredients, that members of the Swallow cookery club can cook themselves. Swallow is a Somerset based charity that help adults with learning disabilities to lead more independent lives, including the running of cookery courses and the preparation of meals for themselves.
Sweet & Sour Pork
Great for: Toddlers & Young Children, Bigger Kids, Tomato Ketchup Fans, Family Dinners, Grown Ups, Mid-Week Suppers, Retro Foodies
Enough for a Family of 4:
For the Sauce:
a 227g tin of Pineapple Slices in Natural Juice, drained and juice retained, slices cut into chunks
a level tablespoon of Cornflour
2 tablespoons of Tomato Ketchup, Homemade or bought
2 tablespoons of Soy Sauce
2 tablespoons of Chinese Rice Vinegar or White Wine Vinegar
a dessertspoon of Honey
For the Stir Fry:
2 tablespoons of Groundnut or Sunflower Oil
300g of lean Pork loin or fillet, cut into fine inch long strips
a small Onion, diced
a Carrot, sliced into very fine inch long strips
a Red Pepper, large dice
a clove of Garlic, finely sliced
a thumb sized piece of Ginger, grated or finely chopped
0 – 2 Red Chillies, finely sliced (depending on your heat tolerance)
a Courgette, sliced into inch long strips
a 150g tin of Sweetcorn (or you could use a handful of Baby Sweetcorn)
Start with prepping your sauce. Mix the cornflour with all the retained pineapple juice, then stir in each of the other ingredients. Set aside.
Heat one tablespoon of the oil in a wok or large sauce pan to a very high temperature. Carefully add the pork to the hot fat and cook for a two or three minutes, moving the pork around regularly so it cooks on all sides. Remove with a slotted spoon and set aside.
Into the hot pan add a further tablespoon of oil and carefully add the onion, carrot, red pepper, garlic, ginger and chillies (if using). Cook for three minutes on a very high heat, continuously moving everything around. If the veggies are sticking to the pan throw in a splash of water. Stir in the courgette and continue to c0ok for a further three minutes.
Finally stir in the set aside pork strips, pineapple chunks, sweetcorn and the sauce. Stirring regularly allow to bubble away for a few minutes and take off the heat when you have your desired state of veggie tenderness. I personally prefer a healthy crunch to mine but the kids favour their’s a little on the softer side. So I settle for somewhere in the middle.
Chow down with noodles or steamed rice. Maybe a cheeky prawn cracker or three on the side.
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