Rainbow Sweet & Sour Pork Stir-Fry
with Jasmine Rice
This tangy, vinegary, sweet yet savoury sauce is big on flavour but sure to be a hit with the whole family. To complete the non-traditional sweet and sour sauce, sweet red capsicum and pineapple elevate this revamped takeaway dish to new heights!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
pork loin
2 clove
garlic
1
red onion
1
red capsicum
1 packet
sugar snap peas
1 bunch
spring onions
1 tin
pineapple slices
Not included in your delivery
6 cup
water
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tbs
white wine vinegar
2 tbs
honey
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
Cooking Steps
Chop the pork loin steaks into 2 cm pieces. Peel and crush the garlic. Finely slice the red onion. Trim the ends of the sugar snap peas. Chop the red capsicum into 2 cm pieces. Drain the pineapple slices and chop into 2 cm chunks. Finely slice the spring onion.
Rinse the Jasmine rice well. Bring the rice and the water (for the rice) to a boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm. Set aside.
While the rice is cooking, place the pork loin pieces in a medium bowl. Add the plain flour and a pinch of salt and pepper and stir to coat the pork pieces. Set aside. TIP: The flour helps to keep the meat moist and bind the flavours in the sauce.
Heat a large wok or frying pan over a high heat, add 2 tbs of olive oil and swirl to coat the pan. Cook 1/2 of the pork pieces for 1-2 minutes, or until browned. Transfer to a second medium bowl. Repeat with the remaining pork.
In a small bowl, combine the soy sauce, white wine vinegar, honey and garlic. Set aside. Add a drizzle of olive oil to the same wok. Add the red onion, sugar snap peas, red capsicum and pineapple pieces and cook for 4-5 minutes, or until fragrant and the capsicum starts to soften. Return the pork to the pan and pour over the soy sauce mixture. Cook for 3-4 minutes, or until the sauce thickens.
Divide the Jasmine rice between bowls, top with the pork stir-fry and sprinkle with spring onion.