Sweet and sour pork with spinach shoots recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook, 30 mins to cool
  • 522 calories / serving
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Combine all the ingredients for the marinade apart from the pork and groundnut oil, in a saucepan and whisk until smooth. Bring to a simmer, whisking to make sure the sugar has dissolved, then remove from the heat and allow to cool for 10 minutes. Add the pork after 10 minutes, cover and allow to marinate for 30 minutes. When ready to cook the pork, remove it from the marinade and pat dry; make sure you reserve the marinade. Heat the groundnut oil in a wok over a high heat until hot.

Stir-fry the pork for 4-5 minutes, then add half of the reserved marinade and continue cooking over a reduce heat until it has reduced by half. Remove from the heat once the marinade has reduced by half. Arrange the spinach leaves in serving bowls. Spoon into the serving bowls. Serve immediately and eat with chopsticks.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the marinade

  • 50ml groundnut oil
  • 500g pork loin steaks, cut into 1 inch cubes
  • 150ml water
  • 100ml tomato ketchup
  • 60ml sherry vinegar
  • 100g caster sugar
  • 1tbsp cornflour, dissolved in 30ml cold water
  • 1tbsp soy sauce
  • 100g spinach leaves
  • Energy 2180kj 522kcal 26%
  • Fat 30g 43%
  • Saturates 9g 46%
  • Sugars 35g 38%
  • Salt 2g 33%

of the reference intake
Carbohydrate 38.3g Protein 27.3g Fibre 1.8g


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