Speedy Sweet and Sour Pork

Not your traditional, absurdly coloured and MSG laden version, but a light, fresh, zingy concoction taken (and adapted) from Jamie's Ministry of Food book ...

You will need ...


4 portions of basmati rice

500 g pork tenderloin, preferably free-range or organic - cubed (my cubes were a little large as I used loin chops not actual loin ... smaller is better I think - well in this case anyway!)
2 small red onion -
1 red and 1 yellow bell pepper
I tin bamboo shoots **
I tin of water chestnuts **
A large handful of chopped celery **
Lge chunk of fresh root ginger
4 cloves of garlic
1-2 fresh red chile, to your taste
a small bunch of fresh coriander
ground-nut oil
2 heaped teaspoon five-spice powder
2 teaspoon cornstarch
6 tablespoons soy sauce
2x 8-ounce can of pineapple chunks
4 tablespoons balsamic vinegar
2 small heart of romaine or ? butterhead lettuce [torn into large pieces]
4 teaspoons sesame seeds [toasted if desired] (I left these off ... because I forgot them!


Prep:

1. Chop pork and toss in the five-spice ... Jamie doesn't tell you to do this but it helps the spice stick to the meat instead of the frying pan ...

2. Chop all the veg into large even chunks roughly same size of the meat.

3. Tear leaves of coriander and put aside. Finely chop stalks.

4. Finely chop garlic, chilli, and ginger ( I grate the ginger as it is not something I am fond of finding chinks of ... but if you like ginger then just chop it up)

COOKING ...

1. Put Basmati rice in a large bowl and cover with hot water and microwave for 11 minutes

manwhile ...

2. heat a large wok and when hot put in about 2 tablespoons oil.

3. Add pork Fry until brown, remove and set aside.

4. Rinse wok, re-heat until very hot, add same again of oil, and throw in ALL the chopped ingredients, including spices. Stir fry for 2-3 minutes.

5. Sprinkle cornflower over stir fry beg and add soy sauce. Cook for 2 minutes stirring all the time.

5. Add Balsamic vinegar, pineapple and juice and stir.

6. Cook briskly over high heat to reduce sauce until thickened slightly and until all the meat is cooked through. Taste and season.

During the last stages of the stir fry your rice will have PINGED - drain and leave in colander covered with a clean cloth until ready to serve.

TO SERVE ..

Split lettuces in half and distribute leaves between the bowls. Dish rice into opposite side of bowl and top leaves with Stirfry. Sprinkle with coriander leaves and sesame seeds.


Note ingredients with ** next to them are not in the original recipe, which I thought was a bit lacking in veg and variety so I 'improvised'

It was given the 'I'll have this again please Mum' seal of approval and was relatively quick and easy to prepare and cook! And even better, delicious to eat! Equally you could make it with chicken, Prawn or monk fish for a change.

Vegetarians - Tofu or Quorn would work well instead of Pork.

Tomorrow a hotpot is planned ,,,,


Bon Apetite.