Sweet and Sour Pork
with Peppers, Noodles and Toasted Sesame Seeds
Chefs in posh restaurants have been known to eject diners asking for ketchup, but it has its place in plenty of dishes. Today ketchup is our secret ingredient! It brings a delicious sweet and sour note to a sauce for crispy-coated pork and stir-fried veggies and is actually used by lots of Chinese restaurant chefs!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
2
Pork Loin Steaks
7.5
Sesame Seeds
12.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
½
Yellow Pepper
1
Garlic Clove
1
Spring Onion
10
Cornflour
15
Rice Vinegar
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Tomato Ketchup
37.5
Ketjap Manis
(Contains Soya)
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the noodles. Halve, then remove the cores from the peppers and roughly chop into small pieces. Trim the spring onion then thinly slice. Peel and grate the garlic (or use a garlic press). Add the noodles to the boiling water and simmer until cooked, 4 mins. Drain in a colander then rinse under cold water to stop them cooking further.
Cut the pork into roughly 2cm cubes. IMPORTANT: Remember to wash your hands afterwards! Put the cornflour in a mixing bowl and season with a generous pinch of salt and a good grind of pepper. Add the pork and toss to coat thoroughly.
Put a frying pan on medium heat (no oil). Add the sesame seeds and toast until golden, 1-2 mins. TIP: Toss and stir them regularly so they don't burn. Remove from the pan and set aside. Wipe out your pan with some kitchen paper.
Pop the frying pan back on high heat and add a splash of oil. Line a plate with kitchen paper. When the oil is hot, add half the pork. Stir-fry until browned on the outside and no longer pink in the middle, 6-7 mins. Transfer to the lined plate. Add a little more oil to the pan and fry the remaining pork in the same way. TIP: Cooking in batches = extra crispy!
Meanwhile, in a small bowl, mix the rice vinegar and soy sauce with the ketjap manis and ketchup. This is your sauce. Wash the frying pan you used for the pork, add another splash of oil and put it on medium heat. Stir-fry the peppers for 4 mins. Add the easy garlic (not all of it!) and the whites of the spring onion. Cook for another 1-2 mins. Add the sauce and bring to a simmer.
Return the pork to the pan. Drain the noodles, add them to the pan too and toss everything together. Lower the heat to medium and heat everything through. Taste and season with salt and pepper if needed. Serve in bowls. Sprinkle the greens of the spring onion and the sesame seeds onto the adults' portions. Enjoy!
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