A great version of the classic Chinese sweet and sour pork. Stir fry pork is marinated with lemongrass and ginger and served with a sweet and sour sauce with a big hit of chilli. Quick and easy to prepare.
Great served with egg fried rice.
Sweet and Sour, Chilli Pork
For the Pork: 700g Stir Fry Pork, Juice and Zest 1 Lemon, 1 Red Chilli (Chopped), 2 Garlic Cloves (Chopped), 3 Lemongrass Stalks (Core Chopped), 2″ Fresh Ginger (Finely Chopped), 6 Spring Onions (Julienned)
For the Sauce: 1 Bottle Chilli Dipping Sauce (Not Thai Sweet Chilli Sauce), 1tbsp Sesame Oil, 75ml Dry White Wine, Juice and Zest 2 Lemons, 100g Pineapple (Cut into small chunks), 2tsp Sugar
1) Combine the pork with the other ingredients (except the spring onion) in a shallow dish, cover with cling film and transfer to the fridge to marinade for at least four hours. Keep the spring onions to one side.
2) Make the sauce by combining all of the ingredients in a small saucepan. Bring to the boil and simmer for 5 minutes until thickened slightly and the wine has cooked out. Season to taste with sea salt. Keep warm.
3) Place a wok over a high heat and add a little oil. Stir fry the pork with the marinade for around 5 minutes or until cooked through. Add the spring onions and the sauce to the wok and stir well to combine.
4) Serve the pork and sauce with egg fried rice or noodles.