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Sweet & Sour Pork

Sweet & Sour Pork

with Noodles and Toasted Sesame Seeds

Family
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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!

Allergens:EggCereals containing glutenSesameSoyaCelery

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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Garlic Clove

1 unit(s)

Red Pepper

½ unit(s)

Yellow Pepper

1 unit(s)

Spring Onion

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

2 unit(s)

Pork Loin Fillet

½ pot(s)

Cornflour

½ sachet

Sesame Seeds

(ContainsSesame)

1 sachet

Rice Vinegar

½ sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1.5 sachet

Ketjap Manis

(ContainsSoya)

1 sachet

Tomato Ketchup

(ContainsCelery)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Energy (kcal)600 kcal
Fat16.0 g
of which saturates5.0 g
Carbohydrate77 g
of which sugars23.0 g
Protein38 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Saucepan
Strainer
Mixing Bowl
Frying Pan
Kitchen Paper
Slotted Spoon
Small Bowl
Plate
Bowl
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of water with a pinch of salt on to boil for the noodles. Peel and grate the garlic (or use a garlic press). Halve, then remove the cores from the peppers and chop into bite-sized chunks. Remove the root from the spring onion and thinly slice, separating the white and green parts. Add the noodles to the boiling water and simmer until cooked, 4 mins. Then drain in a colander and immediately submerge in cold water.

2

Cut the pork into roughly 2cm cubes. 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 black pepper. Add the pork and toss to coat thoroughly.

3

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.

4

Put 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!

5

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. Stirfry the peppers for 4 mins. Add the garlic and the whites of the spring onion. Cook for another 1 minute. Add the sauce and bring to a simmer.

6

Return the pork to the pan. Drain the noodles again, 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 black pepper if needed. Serve in bowls. Sprinkle the greens of the spring onion and sesame seeds onto the adults' portions. Enjoy!