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Sweet & Sour Pork
Prep Time
30 min
Cuisine
Chinese
Sweet n’ sour is a gratifying Friday night favourite, usually consumed after dialling for a takeaway. Our sweet n’ sour is quick and fresh, yet still emulates an authentic Chinese. The natural juice from the pineapple is the 'sweet' element, so no need to add sugar, while sharp rice vinegar is the 'sour'.
Prep Time
30 min
Cuisine
Chinese
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Ingredients
For 2 people (double for 4)
You Will Need
Pepper, salt, vegetable oil
Nutritional Information*
Percentages are based on an adult's daily intake
- 1 can of pineapple (220g)
- 1 brown onion
- 1 red pepper
- Fiery chilli flakes
- 1 tbsp cornflour
- 1 soy sauce sachet (8ml)<span class="strong">†</span>
- 1 spring onion
- 2 tbsp rice vinegar
- 2 x 150g British pork loin steaks
- 1 bag of cashew nuts (25g)<span class="strong">†</span>
- 130g basmati rice
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy | 717 kJ 144 kcal |
3401 kJ 682 kcal |
| Fat of which saturates |
4.4 g 1.3 g |
20.8 g 6.3 g |
| Carbohydrate of which sugars |
17.7 g 4.3 g |
84 g 20.2 g |
| Fibre | 0.8 g | 3.7 g |
| Protein | 8.8 g | 41.8 g |
| Salt | 0.28 g | 1.34 g |
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
- 1 can of pineapple (220g)
- 1 brown onion
- 1 red pepper
- Fiery chilli flakes
- 1 tbsp cornflour
- 1 soy sauce sachet (8ml)
- 1 spring onion
- 2 tbsp rice vinegar
- 2 x 150g British pork loin steaks
- 1 bag of cashew nuts (25g)
- 130g basmati rice
-
pineapple, pineapple juice
-
brown onion
-
red pepper
-
maize starch (100%)
-
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
-
spring onion
-
rice, salt, water
-
pork (100%)
-
cashew (nut) 100%. May contain peanut, sesame & other nuts
-
basmati rice
Allergens
- Allergens highlighted by † (gluten, soya, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil
Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed
Check occasionally to prevent over-cooking- once done, set aside (until step 8)
2
Heat a pan on a medium-high heat
Trim the fat off the steaks (if desired) and rub them with 1-2 tbsp of vegetable oil and season with salt
When the pan is hot, add the steaks and cook on each side for 3 min
Transfer them to a plate and cover with a clean teatowel or kitchen foil (reserve the pan)
3
Preheat the oven to 200°C/ 180°C (fan)/ 450°F/ Gas 6
Peel and cut the onion(s) in half, cut each half into rough chunks
De-seed the pepper(s) and cut into bite-sized pieces
Drain the pineapple reserving the juice, chop all of the pineapple rings into bite-size pieces
4
Add the cashew nuts to an oven tray
Put it in the oven for 8 min, until the nuts are starting to colour and releasing their aroma
Chop the spring onions finely
5
Return the pan (from step 2) to the heat
Add the onion, pepper and pinepple chunks
Cook for 5 min on a medium-high heat until starting to colour
Transfer the vegetables to a bowl (reserve the pan)
6
Add the cornflour to a small mixing bowl
Gradually add the pineapple juice, whisking with a fork until you have a smooth paste
Add the rice vinegar, soy sauce and chilli flakes
Slice the rested pork
7
Return the pan to a medium heat
Add the sauce and 100ml (150ml) water
Cook for 2 min, or until thickened
Add the vegetables and sliced pork back to the pan to warm through
Add the spring onions to the pan (off the heat) and mix through
Serve with the rice to the side and the toasted cashews scattered over
Enjoy!