Sweet and Sour Pork

This sweet and sour pork hits the Chinese food cravings without adding excess refined sugar and saturated fat.

Sweet and Sour Pork

This sweet and sour pork hits the Chinese food cravings without adding excess refined sugar and saturated fat. The “sweet” comes from juicy pineapple, so you get a serve of fruit in with this meal too! It can be easily adapted to suit your training and nutrition needs.

 There’s a bit of chopping involved, but all that goodness is worth it!

 

INGREDIENTS

Serves 4

  • Olive oil: 5mls
  • Sesame oil: 5mls
  • Soy sauce: 20mls
  • Rice wine vinegar: 10mls
  • Garlic: 10g
  • Ginger: 10g
  • Yellow capsicum: 120g
  • Red capsicum: 120g
  • Onion: 100g
  • Carrot: 120g
  • Pineapple: 320g
  • Broccolini: 120g
  • Lean pork: 500g
  • Salt and pepper: to taste

INSTRUCTIONS

  • In a small bowl add the ginger, garlic, soy sauce and rice wine vinegar. Set aside.
  • Dice the veg and pineapple into bite-sized pieces.
  • Dice the lean pork into bite-sized pieces.
  • Add olive oil to a large frying pan and heat to medium to high.
  • Keep the broccolini aside. Fry the other vegetables and pineapple in the following order: onions and carrots until al dente; then red and yellow capsicum until just soft. Add the pineapple and cook for 2-3 minutes. Transfer to a bowl.
  • Add sesame oil to the pan and heat to medium to high.
  • Fry the pork until almost cooked through. Add the bowl of ginger, garlic, soy sauce and rice wine vinegar. Fry with the pork for a further 1-minute until fragrant.
  • Add the vegetables and broccolini back to the pan with the pork. Stir-fry over a medium heat until the broccolini is tender.
  • Salt and pepper to taste.
  • Plate up on top of your base of choice, then top with toppings of your choice, such as shallots and/or coriander, and/or nuts/sesame seeds.

MACROS 

(without rice and cashews)

Kcals: 265

Carbs: 21.8g

Fat: 5.7g

Protein: 30.3g

Fibre: 4g

MACROS

 (with 30g uncooked jasmine rice and 20g cashews)

Kcals: 493

Carbs: 49.9g

Fat: 15.5g

Protein: 36.4g

Fibre: 5g

SERVING SUGGESTIONS

  • Serve with steamed rice, Wokka Singapore Noodles, on a bed of lettuce, or with a side salad.
  • Top with roasted cashews or sesame seeds.
  • Top with fresh shallots or chilli.
  • Coat the pork in a little cornflour before stir-frying to give it a more authentic taste (like a light batter) – yum! It might stick to the pan a bit but will lift off when you add the other ingredients.
  • Mix up the ingredients – you can use anything really, just make sure you keep the pineapple in for the ‘sweet’, or you could switch it up with some sweet corn kernels, pumpkin or raw honey. Use firm tofu for a vegetarian option.

  • Protein
  • 30.3
  • Fats
  • 5.7
  • Carbohydrates
  • 21.8