Scrap the takeaway plans and opt for the real deal with tonight’s mouth wateringly delicious sweet and sour pork. Full on flavour on the table in 20 minutes. What are you waiting for? Crunchy veggies, succulent pork, noodles and a glossy sweet and sour sauce to boot , this dish is bursting with ingredients you can’t help but love.
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 conflict 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.
Sweet & Sour Sauce
Sweet & Sour Garnish
Egg Noodle Nest(ContainsEgg, Cereals containing Gluten)
a) Fill a large saucepan with boiling water for the noodles and bring back to the boil on high heat. b) Halve the red pepper, discard the core and seeds and slice thinly. c) Drain the pineapple in a sieve, reserving the juice. Chop the pineapple into small chunks.
a) Heat a splash of oil in a large frying pan or wok over medium-high heat. b) Add the pork and sprinkle over the cornflour. Season with salt and pepper. c) Fry until golden, 3-4 mins. d) Add the red pepper and stir-fry until softened, 2-3 mins. TIP: Add a splash more oil if the pan is dry.
a) Add the mangetout and pineapple chunks, stir to combine. b) Mix in the sweet and sour paste, garnish, rice vinegar, 2 tbsp pineapple juice per person and the water (see ingredients for amount). c) Simmer until thick and glossy and the pork is cooked through, 3-4 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle.
a) Meanwhile, add the noodles to the pan of boiling water and cook for 4 mins. b) Drain in a sieve.
a) Add the cooked noodles to the pork and toss to combine.
a) Taste for seasoning then serve in bowls. ENJOY!